Chickpeas simmer in a thick tomato gravy with ginger, cumin and a bright squeeze of lemon. Mash a few beans for a sauce that coats the spoon.
Browning the onion before adding tomatoes builds the savory base of Chana Masala. The chickpeas finish in that reduced sauce, where their starchy centers help thicken it without cream.
Drain canned chickpeas and rinse away the packing liquid. Garam masala goes in near the end so its aroma stays clear; lemon provides the final tart note without another specialty ingredient.
Method
Heat vegetable oil in a saucepan over medium heat. Cook onion for until golden at the edges.
Add garlic, ginger, cumin, coriander, turmeric and cayenne pepper. Stir for until fragrant, then add canned tomatoes and cook for until thickened.
Add chickpeas, water and salt. Simmer uncovered for , stirring occasionally, until the sauce coats the chickpeas; mash a spoonful against the side to thicken.
Stir in garam masala and lemon juice off the heat. Finish with cilantro and serve in shallow bowls.
Forkue tips
- Let the onion take on some color before adding tomatoes; it gives the gravy depth without extra fat.
Storing and reheating
Refrigerate for 4 days or freeze for 3 months. Reheat gently in a saucepan, adding a splash of water to restore the thick but spoonable gravy.
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Nutrition per serving, estimated
Photo: kspoddar, CC BY-SA 2.0, via Wikimedia Commons (cropped and enhanced)
Chana Masala: FAQ
Can I start with dried chickpeas?
Yes. Cook them separately until fully tender, then use about 3 cups drained in place of the canned chickpeas.
Why does the sauce taste sharp?
The tomatoes may need longer to cook down. Simmer until they lose their raw edge, then add the lemon a little at a time.
How do I store and reheat Chana Masala?
Refrigerate for 4 days or freeze for 3 months. Reheat gently in a saucepan, adding a splash of water to restore the thick but spoonable gravy.
How long does Chana Masala take?
About 45 min in total: 15 min prep and 30 min cooking.
What do I need to make Chana Masala?
The key ingredients are canned chickpeas, onion, canned tomatoes, garlic, ginger and ground cumin, plus pantry basics.
Any tips for Chana Masala?
Let the onion take on some color before adding tomatoes; it gives the gravy depth without extra fat.
