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Chana Masala
A popular North Indian vegetarian dish featuring tender chickpeas simmered in a rich, tangy, and aromatic tomato-onion masala. This comforting curry is a staple and perfect served with flatbreads or rice.
ð§ ææ
- 400 g Chickpeas(cooked, drained and rinsed (or 2 cans, approx. 480g drained weight))
- 2 tbsp Vegetable oil or Ghee(for sautéing)
- 2 medium Onions(finely chopped)
- 3 medium Tomatoes(finely chopped or pureed)
- 2 tbsp Ginger-garlic paste(freshly made or store-bought)
- 2 tbsp Chana masala spice blend(adjust to taste)
- 1 tsp Amchur (dried mango powder)(for tanginess)
- 1/2 cup Water(or as needed for desired consistency)
- to taste Salt
- 1/4 cup Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat the oil or ghee in a large pot or Dutch oven over medium heat (approx. 180°C / 350°F). Add the chopped onions and sauté, stirring occasionally, until they are soft and have turned a deep golden brown. This caramelization is key to the flavor base. (approx. 10-12 minutes)
â±ïž 10-12 minutes - 2
Add the ginger-garlic paste to the pot. Sauté for about 1-2 minutes until fragrant, stirring constantly to prevent burning. The raw smell of ginger and garlic should disappear.
â±ïž 1-2 minutes - 3
Stir in the chopped or pureed tomatoes, chana masala spice blend, and amchur powder. Cook this mixture, stirring frequently, until the tomatoes have broken down and the oil begins to separate from the masala. This indicates the spices are well-cooked and the flavors have melded. (approx. 10-15 minutes)
â±ïž 10-15 minutes - 4
Add the drained and rinsed chickpeas to the pot. Stir well to coat them in the masala. Pour in the water and season with salt to taste. Bring the mixture to a simmer.
â±ïž 5 minutes - 5
Reduce the heat to low, cover the pot, and let the chana masala simmer gently for at least 15-20 minutes, allowing the flavors to deepen and the chickpeas to absorb the sauce. Stir occasionally. If the curry becomes too thick, add a splash more water. The final consistency should be a thick, rich gravy.
â±ïž 15-20 minutes - 6
Taste and adjust seasoning if necessary. Garnish generously with fresh chopped cilantro just before serving.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âFor a richer flavor, use ghee instead of vegetable oil.
- âThe tanginess from amchur is characteristic; adjust to your preference.
- âChana masala often tastes even better the next day as the flavors meld further.
- âServe hot with fluffy basmati rice, naan, roti, or bhature for a complete meal.
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- For a spicier kick, add finely chopped green chilies along with the ginger-garlic paste.
- To make a Punjabi-style chole, add a bay leaf and a small piece of cinnamon stick during the onion sautéing stage and a pinch of garam masala at the end.
- For a creamier texture, mash some of the chickpeas against the side of the pot during simmering.