Chana Masala
4 servings10 min prep30 min cookEasy
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The Tale of Chana Masala
Story updated
Chana masala is a North Indian dish, particularly associated with Punjabi cuisine, where chickpeas are simmered in a spiced tomato-based sauce. It's a staple of Indian vegetarian cooking and street food, especially popular in Delhi and northern India.
Ingredients
Scale:· 4 servings
- 2 tbsp vegetable oil or ghee
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/4 tsp cayenne (optional)
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- Salt, to taste
- Fresh cilantro, chopped, for garnish
- Cooked rice or naan, for serving
Instructions
- 1Heat the oil in a large skillet or pot over medium heat and cook the onion for 5 to 6 minutes until golden brown.
- 2Add the garlic and ginger and cook for 30 seconds, then stir in the cumin, coriander, turmeric, garam masala, and cayenne, toasting for about 1 minute.
- 3Add the diced tomatoes and cook for 5 to 6 minutes, mashing them slightly, until the mixture thickens into a paste.
- 4Stir in the chickpeas along with about 1/2 cup of water, and bring to a simmer.
- 5Cook uncovered for 12 to 15 minutes, stirring occasionally and mashing a few chickpeas against the side of the pan to thicken the sauce, until it reaches a rich, thick consistency.
- 6Season with salt to taste, garnish with cilantro, and serve over rice or with naan.
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