Description
Chana Masala is a flavorful and hearty Indian chickpea curry made with aromatic spices, tomatoes, and a blend of garlic and ginger. This comforting dish is perfect served with rice or roti and offers a rich, spicy, and tangy taste that’s both satisfying and nutritious.
Ingredients
Scale
Main Ingredients
- 2 tablespoons ghee or neutral oil
- 1 tablespoon garlic paste or freshly grated garlic
- 1 tablespoon ginger paste or freshly grated ginger (from a peeled 2-inch piece), plus more fresh ginger, peeled and sliced into matchsticks, for serving
- 1 medium red onion, peeled and finely chopped
- 2 Thai green or bird’s eye chiles, chopped
- 1 teaspoon cumin seeds
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1 teaspoon Kashmiri or other hot red chile powder
- 4 Roma tomatoes, finely chopped
- 3/4 teaspoon fine sea salt
- 2 (15-ounce) cans of chickpeas, drained, or 3 cups of cooked chickpeas
- 2 cups unsalted chicken or vegetable stock, or water
- 3/4 teaspoon garam masala
- 2 tablespoons chopped cilantro leaves and tender stems
To Serve
- Rice or roti
- Lemon wedges
- Fresh ginger matchsticks
Instructions
- Sauté Aromatics: In a medium pot, melt ghee over medium heat. Once melted, stir in the garlic, ginger, and chopped onion. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5 to 7 minutes.
- Add Spices and Tomatoes: Stir in the chopped green chiles, cumin seeds, ground turmeric, ground coriander, and hot red chile powder. Continue stirring for 30 seconds to toast the spices without burning. Add the chopped tomatoes along with their juices and salt. Increase the heat to high and cook, stirring often, until the mixture thickens to a jammy consistency, about 5 to 7 minutes.
- Cook Chickpeas: Add the drained chickpeas and stock (or water). Bring to a boil, then reduce heat to a simmer. Cook until the mixture thickens slightly, about 5 to 7 minutes. Use the back of a spoon to smash some of the chickpeas against the side of the pot to achieve a thicker consistency, continuing until the desired thickness is reached.
- Finish and Garnish: Sprinkle the garam masala over the curry and stir gently. Top with chopped cilantro and fresh ginger matchsticks. Serve warm with rice or roti and lemon wedges on the side for added flavor.
Notes
- For a vegan option, use oil instead of ghee and vegetable stock or water.
- Adjust the number of green chiles and red chile powder according to your preferred spice level.
- Smashing some chickpeas helps thicken the curry and gives it a creamier texture.
- Leftovers taste even better the next day as flavors meld further.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: chana masala, chickpea curry, Indian vegetarian recipe, spiced chickpeas, easy Indian dinner
