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Chana Masala is a hearty, flavorful dish that brings the vibrant tastes of India right to your kitchen. With chickpeas simmered in a rich blend of spices and tomatoes, this recipe is perfect for a cozy dinner or a quick lunch. The aroma of cumin seeds sizzling in vegetable oil will have your mouth watering before you even take the first bite. Let's dive into this simple yet delicious recipe that will surely become a staple in your home cooking repertoire.
Chana Masala Recipe
Ingredients:
- 2 cups cooked chickpeas
- 1 large finely chopped onion
- 2 cloves minced garlic
- 1 inch minced ginger
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 can diced tomatoes
- 1 cup water
- to taste salt
- to taste chopped, for garnish cilantro
Instructions:
- Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onions and sauté until golden brown.
- Add minced garlic and ginger, and cook for another minute.
- Add ground coriander, turmeric, garam masala, and paprika. Stir well.
- Add diced tomatoes and cook until the oil starts to separate from the mixture.
- Add cooked chickpeas and water. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt to taste. Garnish with chopped cilantro before serving.
What You Will Need
What you will need to make chana masala
- Cooked chickpeas: These provide the main protein and texture, making the dish hearty and filling.
- Onion: Adds sweetness and depth, forming the base of the curry.
- Garlic: Enhances flavor with its pungent, aromatic qualities.
- Ginger: Adds a spicy, warming note that complements the other spices.
- Vegetable oil: Used for sautéing, it helps to cook the spices and aromatics evenly.
- Cumin seeds: Adds a nutty, earthy flavor that is essential for authentic taste.
- Ground coriander: Provides a citrusy, slightly sweet flavor that balances the heat.
- Ground turmeric: Gives the dish its vibrant color and a mild, earthy flavor.
- Garam masala: A blend of spices that adds complexity and warmth.
- Paprika: Adds a mild heat and rich color to the curry.
- Diced tomatoes: Provides acidity and sweetness, helping to create a rich sauce.
- Water: Helps to adjust the consistency of the curry, making it more saucy.
- Cilantro: Adds a fresh, herbaceous note that brightens the dish.
Tools and Instruments Required
What tools/instruments will be needed to make Chana Masala Recipe
- Large pot: Essential for cooking chickpeas and simmering the masala mixture to blend flavors perfectly.
- Wooden spoon: Ideal for stirring spices and ensuring even cooking without scratching the pot.
- Knife: Necessary for finely chopping onions, garlic, and ginger to release their flavors.
- Cutting board: Provides a stable surface for chopping ingredients safely and efficiently.
- Measuring spoons: Ensures accurate measurement of spices to achieve the right balance of flavors.
- Can opener: Needed to open the can of diced tomatoes quickly and easily.
- Colander: Useful for draining and rinsing cooked chickpeas before adding them to the pot.
Chana Masala
A flavorful and spicy chickpea curry that's perfect for any meal.
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Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 cups Cooked Chickpeas
- 1 large Onion finely chopped
- 2 cloves Garlic minced
- 1 inch Ginger minced
- 2 tablespoons Vegetable Oil
- 1 teaspoon Cumin Seeds
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Turmeric
- 1 teaspoon Garam Masala
- 1 teaspoon Paprika
- 1 can Tomatoes diced
- 1 cup Water
- to taste Salt
- to taste Cilantro chopped, for garnish
Instructions:
- Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onions and sauté until golden brown.
- Add minced garlic and ginger, and cook for another minute.
- Add ground coriander, turmeric, garam masala, and paprika. Stir well.
- Add diced tomatoes and cook until the oil starts to separate from the mixture.
- Add cooked chickpeas and water. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt to taste. Garnish with chopped cilantro before serving.
Notes:
You can adjust the spices to your taste. Serve with rice or naan.
Nutrition value:
Calories: 250kcalCarbohydrates: 40gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 400mgPotassium: 500mgFiber: 10gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 4mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook chickpeas and store them in an airtight container in the fridge for up to 3 days.
- Prepare the onion, garlic, and ginger mixture, then refrigerate in a sealed container for up to 2 days.
- Mix all the spices together and keep them in a small jar or container.
Freezing Instructions
- Fully cook the chana masala, then let it cool completely.
- Transfer to freezer-safe containers or heavy-duty freezer bags.
- Label with the date and freeze for up to 3 months.
- Thaw overnight in the fridge before reheating on the stove.
Did you know that adding a pinch of amchur powder (dried mango powder) to Chana Masala can give it a tangy twist and enhance the overall flavor?
Frequently Asked Questions
FAQ:
How long does it take to cook Chana Masala?
It takes about 40 minutes from start to finish.
Can I use canned chickpeas instead of cooked ones?
Yes, canned chickpeas work just fine. Just rinse and drain them first.
What can I serve with Chana Masala?
Serve it with rice, naan, or roti for a complete meal.
How spicy is this dish?
It's moderately spicy, but you can adjust the spices to your taste.
Can I make this dish ahead of time?
Absolutely, it tastes even better the next day as the flavors meld.
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