Chana Masala — Chickpea Curry
Experience the vibrant flavors of Punjab with this authentic Chana Masala recipe. A hearty and tangy chickpea curry that will warm your soul.
Chana Masala — Chickpea Curry
Experience the vibrant flavors of Punjab with this authentic Chana Masala recipe. A hearty and tangy chickpea curry that will warm your soul.
Key move
Bloom the spices in oil to unlock their full flavor potential, and don't skimp on the amchur for that signature tangy brightness.
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The Setup
- Dutch Oven6-quart
- Cutting Board
- Knife
The Mise en Place
5 of 15Your prep station before cooking begins
The Protein (0/2)
The Aromatics (0/3)
Curry is too dry.
Add more water, 1/4 cup at a time, until desired consistency is reached.
Curry is too spicy.
Add a dollop of yogurt or a squeeze of lemon juice to balance the heat.
Chef's Notes
Toast whole spices before grinding for deeper flavor. Use a dry skillet over medium heat until fragrant.
Simmer uncovered for the last 10-15 minutes to thicken the sauce to your desired consistency.
Serve hot with basmati rice, naan, or roti. A dollop of plain yogurt or a squeeze of lime brightens the flavors.
Chana masala tastes even better the next day! Make it ahead and reheat gently on the stovetop.
The Method
HEAT
Heat vegetable oil (¼ cups) in a large pot or Dutch oven over medium heat.
Oil is shimmering and hot.
ADD
Add cumin seeds (1 tsp) and cook until they start to sizzle and release their aroma, about 30 seconds.
Cumin seeds are fragrant and sizzling.
ADD
Add chopped onion (1½ cups) and sauté until golden brown, about 5-7 minutes.
Onions are softened and golden brown.
ADD
Add grated ginger (2 tbsp) and minced garlic (4 cloves) and sauté for another minute until fragrant.
Ginger and garlic are fragrant.
STIR
Stir in coriander powder (2 tsp), turmeric powder (½ tsp), red chili powder (½ tsp), and salt (1 tsp). Cook for 1 minute, stirring constantly, to bloom the spices.
Burn risk: Spices scorch fast. Keep heat moderate and stir; once fragrant, add liquid or aromatics.
Spices are fragrant and have coated the onions.
ADD
Add diced tomatoes (2 cups) and cook until they soften and break down, about 5-7 minutes.
Tomatoes have softened and broken down into a pulpy sauce.
ADD
Add chickpeas (4 cups) and stir well to combine with the tomato-spice mixture.
Chickpeas are evenly coated with the sauce.
ADD
Add 1 cup of water (or more, if needed) to create a gravy. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chickpeas (4 cups) are tender and the flavors have melded.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
Chickpeas are tender and the flavors have melded.
STIR
Stir in amchur and garam masala (1 tsp). Simmer for another 5 minutes.
Amchur and garam masala are incorporated, and the curry has simmered.
STIR
Stir in lemon juice (2 tbsp) and garnish with fresh cilantro (½ cups).
Lemon juice and cilantro are added.
SERVE
Serve hot with rice or naan.
Dish is ready to be served.
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