Chana Masala Recipe

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45-50 minutes

Servings: 2-4

Cuisine: Indian

Ingredients

1 1/2 cups chickpeas (chana), soaked overnight and boiled (or 1 can of chickpeas, drained and rinsed)
2 tbsp oil
1 tsp cumin seeds
1 onion, finely chopped
2 tomatoes, pureed
1 tbsp ginger-garlic paste
2 green chilies, slit (optional)
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp garam masala
1 tsp chana masala powder (optional but adds flavor)
Salt, to taste
Fresh coriander leaves, chopped (for garnish)
1 tbsp lemon juice

Heat oil in a large pan.
Add cumin seeds and let them splutter.
Add the chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and sauté for another minute until the raw smell goes away.
Add the slit green chilies if you like it spicy.

Add the tomato puree to the pan and cook until the oil separates from the masala.
Add coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Mix well and cook for 2-3 minutes.

Add the boiled chickpeas to the pan and mix them with the masala.
Add about 1/2 to 1 cup of water, depending on how thick or thin you want the gravy.
Cover and let it simmer for 10-15 minutes, allowing the flavors to meld.

Add garam masala and chana masala powder if using. Stir well and cook for another 2-3 minutes.
Adjust salt as needed.

Replace canned chickpeas with freshly boiled chickpeas to reduce sodium content and get better texture.
Use olive oil instead of regular vegetable oil for a healthier fat source in cooking the masala base.
Add spinach or kale to the dish to boost its nutritional content with added greens.