Chana Masala
A home-style recipe for Chana Masala. Serves 4, ready in about 35 minutes.
Ingredients
- 4 tbsp oil
- 1 tsp cumin seeds
- 1 onion, chopped
- 1 tsp ginger-garlic paste
- 2 tomatoes, chopped
- 1 tsp salt
- 1 tsp red chilli powder
- ½ tsp turmeric
- 1 tsp coriander powder
- 1 tsp chana masala (optional)
- 2 cups boiled chickpeas (chanay) / 1 tin, drained
- ½ tsp garam masala
- 1 tbsp lemon juice
- Green chillies, sliced onion and fresh coriander, to serve
Missing something?
- No chickpeas? Use rajma or boiled lobia.
- No onion? Use spring onions, or a little onion powder (less depth).
- No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
Method
- Heat the oil and add the cumin. When it sizzles, add the onion and fry for 5 minutes until light golden. Add the ginger-garlic paste for 1 minute.
- Add the tomatoes, salt, chilli, turmeric, coriander powder and chana masala and cook for 5–7 minutes into a thick masala.
- Add the chickpeas and ¾ cup water. Simmer for 15 minutes, mashing a few chickpeas to thicken the gravy.
- Add the garam masala and lemon juice. Serve topped with green chillies, onion and coriander.
Tip: Using dried chickpeas? Soak 1 cup overnight and boil for 45–60 minutes until soft.