Delicious Chana Masala Recipe
Prep: 8 minutes
Cook: 30 minutes
Yields: not applicable
Get ready to dive into the world of Indian cuisine with this mouth-watering Chana Masala recipe!
This easy, healthy one-pot meal is packed with warm spices, fresh ginger, and cilantro, adding rich flavor to the satisfying chickpea curry. And the best part? It’s ready in just over 30 minutes!
Start by sautéing the onion until it’s soft and browned, about 8 minutes. Then, add the spices – cumin seeds, garam masala, coriander, turmeric, cardamom, and cayenne pepper. Cook until fragrant, about 30 seconds.
Next, mix in the ginger, garlic, salt, and 1/4 cup of water. Add the tomatoes and their juices, breaking them apart with your hands or a spoon as you add them. Stir to combine with the onion and spices, and bring the sauce to a simmer.
Let the sauce cook for 8 to 10 minutes, or until it thickens. Then, add the chickpeas, stirring them into the tomato sauce along with the remaining 1/4 cup water. Simmer for 20 to 25 minutes more, or until the curry is thick and the flavors have melded together.
Finally, season with lemon juice and cilantro, and serve over basmati rice or with warm naan or roti. You can also top it with a dollop of Greek yogurt for an extra creamy touch.
This Chana Masala recipe is a game-changer for a quick and delicious weeknight dinner. And the best part? It’s vegan-friendly and gluten-free!
So go ahead, give it a try, and let the flavors transport you to the streets of India!
Printable Recipe
Ingredients
- 1 onion
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 2 cardamom pods
- 1/4 teaspoon cayenne pepper
- 1 tablespoon ginger
- 2 cloves garlic
- 1 teaspoon salt
- 1/2 cup water
- 2 tomatoes
- 1 can chickpeas
- 1/4 cup lemon juice
- 1/4 cup cilantro
- basmati rice or naan or roti
- Greek yogurt (optional)
Instructions
- 1. Sauté onion until soft and browned, about 8 minutes.
- 2. Add cumin seeds, garam masala, coriander, turmeric, cardamom, and cayenne pepper. Cook until fragrant, about 30 seconds.
- 3. Mix in ginger, garlic, salt, and 1/4 cup of water.
- 4. Add tomatoes and their juices, breaking them apart. Stir to combine and bring to a simmer.
- 5. Let the sauce cook for 8-10 minutes, or until thickened.
- 6. Add chickpeas and remaining 1/4 cup water. Simmer for 20-25 minutes, or until the curry is thick.
- 7. Season with lemon juice and cilantro.
- 8. Serve over basmati rice, with naan or roti, and optionally top with Greek yogurt.
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