Chana Masala is a bold, flavorful North Indian curry made with chickpeas cooked in a rich onion-tomato base and infused with warm spices. It’s one of the most popular vegetarian dishes across India, served with roti, puri, or steamed rice. The key to a good chana masala is slow simmering, which allows the spices to fully blend into the chickpeas, creating a deeply satisfying dish. This recipe serves 4 people.
Ingredients
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1½ cups dried chickpeas (or 2 cans of cooked chickpeas)
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2 tablespoons oil
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1 teaspoon cumin seeds
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1 large onion, finely chopped
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1 tablespoon ginger-garlic paste
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2 medium tomatoes, finely chopped or pureed
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2 green chilies, chopped (optional)
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1 teaspoon coriander powder
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½ teaspoon turmeric powder
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1 teaspoon cumin powder
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1 teaspoon garam masala
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1 teaspoon chana masala (optional, for extra flavor)
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1 teaspoon red chili powder (adjust to taste)
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Salt to taste
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Fresh coriander leaves, chopped (for garnish)
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Juice of half a lemon
Instructions
1. Cook the Chickpeas
If using dried chickpeas, rinse and soak them overnight in enough water. Drain and pressure cook them with fresh water and a pinch of salt until soft (about 20–25 minutes). If using canned chickpeas, rinse them well and keep aside.
2. Prepare the Masala Base
Heat oil in a deep pan. Add cumin seeds and let them sizzle. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and green chilies, and cook until the raw smell disappears.
3. Add Tomatoes and Spices
Add the tomatoes and cook until soft and oil begins to separate from the sides. Add coriander powder, cumin powder, turmeric, red chili powder, and salt. Mix well and cook for another 5–6 minutes on low heat.
4. Add the Chickpeas
Stir in the cooked chickpeas along with 1 to 1½ cups of water (adjust to desired thickness). Add garam masala and chana masala if using. Simmer on low heat for 15–20 minutes so the flavors fully absorb into the chickpeas. Mash a few chickpeas in the pan with the back of a spoon to thicken the curry naturally.
5. Finish and Serve
Turn off the heat. Add lemon juice and mix well. Garnish with chopped coriander leaves.
Serve hot with roti, paratha, puri, or rice. Chana Masala is the kind of dish that tastes even better the next day as the flavors continue to deepen. It’s spicy, tangy, filling—and perfect for both everyday meals and special occasions.
