Chana Masala Recipe

Introduction

Chana Masala is a vibrant and hearty North Indian chickpea curry that’s bursting with flavors from aromatic spices and fresh ingredients. It’s a comforting dish perfect for any meal and pairs wonderfully with rice or flatbreads.

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
• Rice or roti and lemon wedges, for serving (optional)

Instructions

1. Step 1: In a medium pot, melt the ghee over medium heat. Once melted, stir in garlic, ginger, and onion. Cook, stirring occasionally, until the onion softens, about 5 to 7 minutes. Add the green chiles, cumin seeds, turmeric, ground coriander, and chile powder. Stir continuously for 30 seconds to release the spices’ aromas without burning.
2. Step 2: Add the chopped tomatoes with their juices and salt. Increase heat to high and cook, stirring often, until the mixture thickens and becomes jammy, about 5 to 7 minutes.
3. Step 3: Stir in the chickpeas and stock. Bring to a boil, then reduce heat to simmer. Cook until slightly thickened, about 5 to 7 minutes. Use the back of a spoon to gently smash some chickpeas against the pot’s side to thicken the curry to your liking.
4. Step 4: Sprinkle garam masala over the curry and gently mix. Top with chopped cilantro and fresh ginger matchsticks. Serve hot with rice or roti and lemon wedges if desired.

Tips & Variations

• Use cooked chickpeas if you prefer a softer texture and to reduce cooking time. Overnight soaked and boiled chickpeas work well.
• Adjust the heat by varying the amount or type of chili powder and fresh chiles according to your taste.
• For a richer flavor, substitute half the stock with coconut milk.

Storage

Store leftover Chana Masala in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chana Masala vegan?

Yes, simply use a neutral oil instead of ghee and vegetable stock instead of chicken stock to keep the dish vegan.

How can I thicken the curry if it’s too watery?

Gently smashing some of the chickpeas against the pot while simmering helps thicken the sauce naturally. You can also simmer uncovered for longer to reduce the liquid.