Chana Masala

Nutrition · per serving

Steps

1. 1

   Prepare everything before you start: finely dice the onion, mince the garlic, grate the ginger, chop the green chili if using, chop the tomatoes, and drain and rinse the chickpeas. This mise en place helps the curry cook quickly within 30 minutes.

   150 g onion, finely diced10 g garlic, minced10 g ginger, finely grated1 small (optional) green chili, finely chopped250 g tomatoes, finely chopped480 g canned chickpeas, drained and rinsed
2. 2

   Heat the oil in a medium saucepan over medium heat. Add the onion and cook for 5-6 minutes, stirring often, until softened and lightly golden at the edges. Add the garlic, ginger, and green chili; cook for 30-45 seconds until fragrant, without letting the garlic brown.

   15 ml neutral oil150 g onion, finely diced10 g garlic, minced10 g ginger, finely grated1 small (optional) green chili, finely chopped
3. 3

   Lower the heat slightly and add the ground cumin, ground coriander, turmeric, Kashmiri chili powder, and garam masala. Stir for about 20 seconds to bloom the spices in the oil; if the pan looks dry, immediately move to the next step so the spices do not scorch.

   1 tsp ground cumin2 tsp ground coriander1/4 tsp turmeric1/2 tsp Kashmiri chili powder1/2 tsp garam masala
4. 4

   Add the chopped tomatoes and tomato paste. Cook for 5-7 minutes, stirring and pressing the tomatoes with a spoon, until the mixture thickens, looks glossy, and the oil begins to separate slightly at the edges. This stage builds the deep flavor of the masala.

   250 g tomatoes, finely chopped15 g tomato paste
5. 5

   Add the chickpeas, water, amchur, salt, and black pepper. Stir well, then lightly mash about one quarter of the chickpeas with the back of a spoon to help thicken the sauce naturally.

   480 g canned chickpeas, drained and rinsed180 ml water1 tsp amchur1 tsp salt1/4 tsp black pepper
6. 6

   Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the sauce is thick but still spoonable and the chickpeas are fully coated. If it becomes too thick, add a splash of water; if too thin, simmer uncovered for another 1-2 minutes.

7. 7

   Turn off the heat and stir in the fresh coriander leaves and lemon juice. Let the curry rest for 2 minutes so the flavors settle, then taste and adjust salt or sourness if needed before serving.

   10 g fresh coriander leaves, chopped10 ml lemon juice

Origin & History

Chana Masala is a beloved North Indian chickpea curry, especially associated with Punjab, where chickpeas are often cooked with onion, tomato, and warming spices. Its tangy profile commonly comes from ingredients such as amchur or pomegranate powder, giving the dish its characteristic bright, savory depth.