Chana Masala

Chana Masala is a bold and comforting chickpea curry made with tomatoes, onions, and a blend of warm spices. It’s naturally vegan, protein-rich, and perfect served with rice, naan, or roti. A must-have in every Indian-inspired recipe collection!

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)

• 1 tablespoon oil (vegetable or coconut)

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 1 teaspoon grated fresh ginger

• 2 medium tomatoes, finely chopped (or 1/2 cup canned crushed tomatoes)

• 1 green chili (optional), chopped

• 1/2 teaspoon cumin seeds

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1/2 teaspoon turmeric

• 1 teaspoon garam masala

• 1/2 teaspoon paprika or red chili powder

• 1/2 teaspoon salt (adjust to taste)

• 1/2 teaspoon sugar (optional, to balance acidity)

• 1/2 cup water (more for thinner curry)

• Fresh cilantro for garnish

• Lemon wedges, to serve

Instructions:

1. Heat the Oil
   In a pan over medium heat, heat the oil and add cumin seeds. Let them sizzle for a few seconds.

2. Sauté Aromatics
   Add chopped onion and sauté until golden brown. Stir in the garlic, ginger, and green chili (if using). Cook for 1 minute.

3. Cook the Tomatoes
   Add chopped tomatoes and cook until they break down and the oil starts to separate (about 5–7 minutes). Add a pinch of salt and sugar if tomatoes are too acidic.

4. Add the Spices
   Stir in coriander, ground cumin, turmeric, chili powder, and garam masala. Cook for 1 minute to toast the spices.

5. Add Chickpeas
   Add cooked chickpeas and stir to coat them in the masala. Pour in water and simmer for 10–15 minutes, mashing a few chickpeas to thicken the curry.

6. Adjust and Garnish
   Taste and adjust salt and spice as needed. Garnish with fresh cilantro and a squeeze of lemon juice before serving.

Tips:

• Use dried chickpeas soaked and cooked from scratch for better texture and flavor.

• Add a pinch of amchur (dry mango powder) or a splash of lemon juice for authentic tanginess.

Serving Suggestions:

Serve hot with basmati rice, jeera rice, roti, or naan. Add a side of cucumber raita or pickled onions for a complete meal.