Chana Masala
Hearty spiced chickpea curry, a North Indian and Pakistani Punjabi staple alike.
Vegan
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: For the darker, tangier "chhole" served with bhature, Punjabi cooks often simmer the chickpeas with a tea bag or dried amla, or use a chole masala blend heavy in anardana — a visibly different, more restaurant-style dish from the lighter home version.
Ingredients
- 2 cans chickpeas, drained (or 3 cups cooked, reserve 1/2 cup cooking liquid)
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 bay leaf, 1-inch cinnamon stick, 1 black cardamom pod
- 1 onion, finely chopped
- 3 cloves garlic, 1 tbsp ginger, minced
- 1-2 green chilies, slit
- 2 tomatoes, pureed
- 1 tbsp chana masala spice blend (or 1 tsp coriander, 1 tsp cumin, 1/2 tsp garam masala)
- 1/2 tsp turmeric
- 1/2 tsp red chili powder
- 1 tsp amchur (dried mango powder) or 1 tsp anardana powder
- 1/2 tsp black salt (kala namak), plus regular salt to taste
- Cilantro, lemon wedges, and julienned ginger, to serve
Steps
- Heat oil, sizzle cumin seeds, bay leaf, cinnamon, and black cardamom until fragrant, about 30 seconds.
- Add onion, saute until golden brown, about 8 minutes.
- Add garlic, ginger, and green chilies, cook 1 minute.
- Add tomato puree, chana masala blend, turmeric, and chili powder; cook until oil separates, about 8 minutes.
- Add chickpeas, reserved liquid (or 1 cup water), amchur, and black salt; simmer 15 minutes, mashing a few chickpeas to thicken.
- Adjust salt, finish with lemon juice, cilantro, and julienned ginger.