IN Cuisine

Chana Masala

Bold, spiced chickpea curry simmered in a tangy tomato-onion gravy — a North Indian classic packed with plant-based protein.

10mPrep
30mCook
4Servings
285Calories
15gProtein

Ingredients

  • chickpeas, cooked or canned
  • onion, finely diced
  • tomatoes, pureed
  • garlic-ginger paste
  • chana masala spice blend
  • turmeric
  • amchur (dry mango powder)
  • oil
  • salt to taste
  • cilantro and lemon for garnish

Ingredients

  • 2 cups chickpeas, cooked or canned
  • 2 medium onion, finely diced
  • 3 medium tomatoes, pureed
  • 2 tbsp garlic-ginger paste
  • 2 tbsp chana masala spice blend
  • 0.5 tsp turmeric
  • 1 tsp amchur (dry mango powder)
  • 3 tbsp oil
  • 1 tsp salt to taste
  • 1 tbsp cilantro and lemon for garnish

Instructions

  1. Heat oil in a heavy pot; sauté onions until deep golden, about 8 minutes.
  2. Add garlic-ginger paste and cook 2 minutes.
  3. Stir in pureed tomatoes and cook until oil separates, 8 minutes.
  4. Add all spices including chana masala blend, turmeric, amchur, and salt; stir 1 minute.
  5. Add chickpeas with ½ cup water, bring to a boil, then simmer 15 minutes.
  6. Mash a few chickpeas against the pot to thicken the gravy.
  7. Garnish with cilantro and a squeeze of lemon. Serve with bhature or rice.

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