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Chana Masala (Chickpea Curry)

Chana Masala, also known as Chickpea Curry, is a flavorful Indian dish featuring tender chickpeas in a rich, aromatic tomato-based sauce. It's a vegetarian delight with a perfect balance of spices and savory goodness.
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Course Main Course
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 2 cups canned or cooked chickpeas
  • 2 tbsp vegetable oil
  • 1 cup onion, finely chopped
  • 1 tsp garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tomatoes, finely chopped
  • 1 green chili pepper, finely chopped (adjust to taste)
  • 1 tsp cumin seeds, whole
  • 1 tsp ground coriander
  • 1 tsp turmeric powder
  • 1 tsp paprika
  • 1/2 tsp garam masala
  • Salt, to taste
  • Fresh cilantro leaves for garnish
  • Juice of half a lemon

Instructions
 

  • Heat the vegetable oil in a large skillet or pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until they become fragrant.
  • Add the finely chopped onions and cook for 5-7 minutes until they turn translucent and start to brown.
  • Stir in the minced garlic, grated ginger, and green chili pepper. Sauté for an additional 2 minutes, until the raw aroma disappears.
  • Add the ground coriander, turmeric and paprika. Cook these spices for about 2 minutes, stirring constantly to prevent burning.
  • Add the finely chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture, which should take about 5-7 minutes.
  • Pour in the cooked or canned chickpeas and mix well to coat them with the spice and tomato mixture.
  • Add enough water to achieve your desired consistency for the curry. You can start with 1/2 to 1 cup of water and adjust as needed.
  • Season with salt and let the chickpea curry simmer for about 15-20 minutes, stirring occasionally, allowing the flavors to meld and the chickpeas to become tender.
  • Just before serving, sprinkle in the garam masala and squeeze the juice of half a lemon over the curry. Mix well to combine.
  • Serve the chickpea curry hot, garnished with fresh cilantro leaves, sliced red onion, and lemon wedges. It pairs wonderfully with steamed rice, naan bread, or roti. Enjoy!