Chana Masala is a popular North Indian dish made with chickpeas (chana) cooked in a spiced, tangy tomato-based sauce. It’s hearty, full of flavor, and is often enjoyed with rice or Indian bread like naan, roti, or bhature. Here’s a basic recipe:
Ingredients
- 1 cup dried chickpeas (or 1 can of chickpeas)
- 1 large onion, finely chopped
- 2 tomatoes, chopped (or 1 cup canned tomatoes)
- 1-2 green chilies, chopped (optional for heat)
- 1-inch piece ginger, grated
- 3-4 garlic cloves, minced
- 2-3 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp ground cumin
- 1/2 tsp red chili powder (or adjust to taste)
- 1/2 tsp amchur (dry mango powder) or 1 tbsp lemon juice
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Soak and cook chickpeas: If using dried chickpeas, soak them overnight and cook in a pressure cooker until tender (or boil on the stovetop, which takes longer). If using canned chickpeas, drain and rinse them.
- Prepare the base:
- Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle.
- Add chopped onions and cook until golden brown.
- Add ginger, garlic, and green chilies. Sauté until fragrant.
- Cook the tomatoes and spices:
- Add chopped tomatoes and cook until they soften and the oil separates.
- Add turmeric, ground cumin, coriander powder, red chili powder, and salt. Cook for a few minutes, stirring often.
- Add chickpeas:
- Add the cooked chickpeas to the pan and mix well.
- Add 1-2 cups of water, depending on how thick you like the gravy, and simmer for 15-20 minutes, allowing the flavors to meld.
- Finish with spices and garnish:
- Stir in garam masala and amchur powder (or lemon juice for tang).
- Garnish with fresh coriander leaves.
- Serve: Enjoy hot with rice, naan, or roti!
Let me know if you’d like variations or additional tips!