Chana Masala
“Hearty North Indian chickpea curry simmered in a tangy tomato-onion sauce with warming spices.”
Chickpea
Tomato
Onion
Garlic
Ginger
CuminWhere it comes from
Chana masala is a signature dish in North Indian cuisine, celebrated for its hearty and nutritious qualities, often served with rice or bread. This dish highlights the use of chickpeas, a staple ingredient in Indian households, and is beloved for its warming spices and tangy flavor profile. Interestingly, chana masala varies greatly from region to region, with each home adding its unique twist to the recipe.
On the Palate
How it's made
4 steps · Show ↓20 min active
How it's made
4 steps · Show ↓- 16 min
In a medium pot, melt ghee over medium heat. Add garlic, ginger, and onion, stirring occasionally, until onions soften, about 5 minutes. Stir in green chiles, cumin, turmeric, coriander, and chile powder, cooking for 30 seconds.
Watch outStir continuously to prevent spices from burning, which can turn them bitter.
- 25 min
Add chopped tomatoes and salt, increasing heat to high. Cook until the mixture becomes jammy, about 5 minutes, stirring often.
- 37 min
Stir in chickpeas and stock, bringing to a boil. Reduce heat and simmer until thickened slightly, about 6 minutes. Smash some chickpeas against the pot with a spoon to thicken the mixture further.
Watch outDon't over-smash; retain some whole chickpeas for texture.
- 42 min
Sprinkle with garam masala and garnish with cilantro and ginger matchsticks. Serve hot with rice or roti.
