Chana Masala

By Culiora

A classic North Indian chickpea curry simmered in a deeply aromatic sauce of onions, ginger, garlic, and tomatoes. The dish is balanced with warm spices and a bright tanginess that makes it hearty, satisfying, and full of character.

• Servings: 4
• Prep time: 15 min
• Cook time: 30 min
• Total time: 45 min

Ingredients

• 800 g cooked chickpeas (approx. 2 cans/cartons), rinsed and drained
• 2 pcs yellow onions, finely chopped
• 4 clove garlic cloves, finely grated
• 2 tbsp fresh ginger, finely grated
• 1 pcs green chili (such as serrano or jalapeño), finely chopped
• 400 g crushed tomatoes (preferably finely crushed)
• 2 tbsp neutral cooking oil (such as canola oil)
• 1 tsp whole cumin seeds
• 1 tsp ground cumin
• 1.5 tbsp ground coriander
• 0.5 tsp ground turmeric
• 1 tsp chili powder (preferably Indian Kashmiri chili powder)
• 1 tsp garam masala
• 1 tsp amchur (dried mango powder, or 1 tbsp freshly squeezed lemon juice)
• 1 tsp salt
• 3 dl water
• 0.5 dl fresh cilantro, roughly chopped

Instructions

1. Heat the cooking oil in a deep skillet or pot over medium heat. Add the whole cumin seeds and let sizzle for about 30 seconds until fragrant, nutty, and lightly crackling.
2. Add the finely chopped yellow onions and cook, stirring frequently, for 8–10 minutes over medium heat until deeply golden brown and soft. Browning the onions thoroughly is essential to giving the sauce rich depth.
3. Stir in the grated garlic, grated ginger, and chopped green chili. Sauté for 1–2 minutes until the raw aroma dissipates, taking care not to burn the garlic.
4. Add the ground coriander, ground cumin, turmeric, and chili powder. Stir briskly for about 30 seconds to lightly bloom the spices in the oil.
5. Pour in the crushed tomatoes and salt. Simmer, stirring occasionally, for 6–8 minutes until the tomatoes darken and the oil begins to separate at the edges.
6. Add the chickpeas and 3 dl water. Bring to a boil, then reduce the heat to low, cover with a lid, and simmer for 15 minutes.
7. Remove the lid and gently mash about a quarter of the chickpeas against the side of the pot with the back of a spoon; this naturally thickens the sauce and adds a lovely creaminess.
8. Stir in the garam masala and amchur (or lemon juice). Simmer uncovered for an additional 2–3 minutes to allow the flavors to meld. Season with more salt to taste if needed.
9. Garnish with roughly chopped fresh cilantro and serve piping hot alongside basmati rice or warm naan bread.