Chana Masala
Prep Time:
20 Minutes
Serves:
6 Servings
Cook Time:
35 Minutes
Author
Krystal Roberts
About the Recipe
This chana masala is hearty, spicy, and packed with chickpeas, tomatoes, garlic, ginger, green chilies, and warming spices. It cooks down into a thick, stew-like curry that is delicious with rice, naan, lime, cilantro, and chili flakes.
Ingredients
- 3 tbsp coconut oil (or another neutral oil)
- 1 medium/large white or yellow onion, finely diced
- 1 tbsp ground cumin
- 1 tsp salt, or to taste
- 6–8 garlic cloves, minced (I like more garlic)
- 2 tbsp fresh ginger, minced
- ½ cup fresh cilantro, roughly chopped
- 3–4 green chilies (jalapeños or serrano peppers)
- 1 tbsp ground coriander
- 1 tsp chili powder
- 1 tsp turmeric
- 1 tsp paprika, or to taste—I usually add more
- 2 tsp garam masala
- 3 cans diced tomatoes
- 2 cans chickpeas
- 3 tsp sugar
- 2 tbsp lemon juice, or to taste (optional)
- Serve With / Topping Options
- White or brown rice
- Naan
- Fresh cilantro
- Lime
- Sliced jalapeños
- Dried chili flakes
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Linked Recipes
Preparation
Step 1
Heat a large pot over medium heat. Once hot, add the oil, onion, cumin, and one-third of the salt.
Step 2
Add the garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste, or use a small food processor or finely mince. Add the mixture to the pan with the onions.
Step 3
Add the ground coriander, chili powder, turmeric, and paprika and stir to coat. Add a little more oil if the pan looks dry.
Step 4
Add the tomatoes, chickpeas, sugar, and remaining salt. If the mixture looks too thick, add up to 1 cup water. Aim for a semi-thick soup consistency, as it will cook down.
Step 5
Increase the heat to medium-high until it reaches a simmer, then reduce the heat to low and simmer uncovered for 15–20 minutes, or until thick and stew-like. Stir occasionally.
Step 6
Taste and adjust the seasoning, adding more salt, chili powder or paprika for heat, or sugar to balance the chilies.
Step 7
Remove from the heat and add the lemon juice and garam masala. Stir, cool slightly, and serve with rice or naan and your preferred toppings.
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