Description
Chana masala delivers a spicy dance of chickpeas and aromatic Indian spices, promising a hearty culinary journey through robust flavors. Warm, comforting, and packed with protein, you’ll savor each bite of this classic North Indian dish that brings street-food magic directly to your kitchen.
Ingredients
Scale
Main Ingredients:
- 1 can chickpeas, drained and rinsed
- 2 large tomatoes, blended into puree
- 1.5–2 cups tomato puree
- 1 cup water
Spices and Seasonings:
- 2 cardamom pods
- 1 bay leaf
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1 teaspoon paprika
- 1 teaspoon curry powder
- ½ teaspoon cumin
- ¼ teaspoon turmeric
- Salt and pepper, to taste
Aromatics and Garnishes:
- 2 tablespoons ghee
- 1 red onion, finely chopped
- 4 large garlic cloves, minced
- 2 inches fresh ginger, grated
- Heavy cream (optional)
- Fresh cilantro, chopped
- Lemon juice
- Red onion slices
Instructions
- Transform ripe tomatoes into a luscious puree by steaming until tender, then carefully removing the skins, chopping coarsely, and blending into a silky smooth consistency.
- Warm a generously sized cooking vessel with pure clarified butter (ghee), then gently sauté finely chopped onions until they acquire a golden, translucent appearance. Introduce aromatic cardamom pods, fragrant bay leaf, freshly minced garlic, and freshly grated ginger, allowing the ingredients to dance and release their complex aromatics.
- Introduce a symphony of ground spices including ground coriander, warming garam masala, fiery red chili powder, sweet paprika, aromatic curry powder, earthy cumin, and golden turmeric. Toast these spices for approximately 2 minutes, awakening their intricate flavor profiles.
- Stream the velvety tomato puree into the spice-infused base, seasoning with kosher salt and freshly ground black pepper. Fold in tender chickpeas and add approximately 1 cup (240 milliliters) of water. Cover and allow the mixture to gently simmer for 25-35 minutes, ensuring the chickpeas become perfectly tender and absorb the rich, multilayered spices.
- Create textural complexity by mashing a portion of the chickpeas and reincorporating them into the curry, naturally thickening the sauce. For a mellower heat, stir in 2 tablespoons (30 milliliters) of rich heavy cream. Elevate the dish with a vibrant sprinkle of freshly chopped cilantro, a bright squeeze of lemon juice, and delicate slivers of red onion. Serve piping hot alongside traditional paratha, soft naan, or fragrant basmati rice.
Notes
- Squeeze fresh lemon juice at the end to brighten the entire dish with a tangy burst of flavor.
- Check seasoning carefully before serving, adding pinches of salt or spices to balance the chickpea curry’s overall taste profile.
- Rinse canned chickpeas thoroughly under cold water to remove excess sodium and preserve the authentic homemade texture.
- Simmer the curry on low heat, allowing chickpeas to absorb complex spice combinations and develop deep, rich flavors.
- Toast whole spices in ghee until fragrant, releasing their essential oils and creating a robust aromatic base for the masala.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 20 mg