Chana Masala

Chana Masala is a tangy, spiced North Indian chickpea curry built on a deeply cooked onion-tomato masala with amchur and anardana for a distinctive sour edge. A hearty, protein-rich vegan classic often paired with bhature or rice.

By YumYum Editorial · Indian

Prep: 15 min · Cook: 35 min · Total: 50 min · Serves 4

Ingredients

• 2 (15 oz) cans chickpeas, drained and rinsed (or 1.5 cups dried, soaked and boiled)
• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 medium tomatoes, pureed
• 1 tsp turmeric powder
• 1.5 tsp coriander powder
• 1 tsp red chili powder
• 1.5 tsp chana masala powder
• 1/2 tsp amchur (dry mango powder)
• to taste Salt to taste
• 1/2 tsp garam masala
• 2 tbsp chopped fresh cilantro
• 1 tbsp lemon juice

Instructions

1. Heat oil in a pot over medium heat and add cumin seeds until fragrant, about 30 seconds.
2. Add onion and cook, stirring, until deep golden brown, 8-10 minutes.
3. Stir in ginger-garlic paste and cook 1 minute until raw smell fades.
4. Add tomato puree, turmeric, coriander powder, chili powder, and chana masala powder; cook until the oil separates from the masala, 8-10 minutes.
5. Add chickpeas along with 1 cup water; stir well to coat in the masala.
6. Simmer uncovered for 15-18 minutes, mashing a few chickpeas against the pot to naturally thicken the gravy.
7. Stir in amchur, salt, and garam masala; simmer 3 more minutes.
8. Finish with lemon juice and cilantro; serve hot with rice, bhature, or roti.