Chana Masala 🍛 Chickpea Curry

Description

A cozy, plant-based classic — tender chickpeas in a spiced tomato-onion gravy with warm cumin, coriander, and garam masala 🤍.
Hook: One-pot, pantry staples, weeknight-ready in 35 minutes ⚡

Ingredients

• 🧆 Chickpeas: 2 × 400 g cans, drained (≈500 g / 17.6 oz net) or 500 g cooked
• 🧅 Onion, finely chopped: 1 large (180 g / 6.3 oz)
• 🍅 Crushed tomatoes (or pureed fresh): 400 g (14 oz)
• 🫚 Fresh ginger, grated: 15 g (1 tbsp / 0.5 oz)
• 🧄 Garlic, minced: 10 g (3 cloves / 0.35 oz)
• 🌶 Green chili, finely chopped (optional): 1
• 🛢 Neutral oil: 30 ml (2 tbsp / 1 fl oz)
• 🌿 Cumin seeds: 1 tsp (3 g / 0.1 oz)
• 🌿 Ground coriander: 2 tsp (6 g / 0.21 oz)
• 🌿 Ground cumin: 1 tsp (3 g / 0.1 oz)
• 🌕 Turmeric: 1/2 tsp (1.5 g / 0.05 oz)
• 🌶 Kashmiri chili powder (mild): 1 tsp (3 g / 0.1 oz), to taste
• 🌿 Garam masala: 1 tsp (3 g / 0.1 oz)
• 🍋 Amchur (dried mango) 1 tsp (3 g / 0.1 oz) or lemon juice 15 ml (1 tbsp)
• 🧂 Salt: to taste (≈6 g / 1 tsp)
• 💧 Water: 200–300 ml (3/4–1 1/4 cups / 7–10 fl oz)
• 🌱 Fresh coriander (cilantro), chopped: 2 tbsp (6 g / 0.21 oz)

Preparation

1. 1️⃣ Heat oil in a wide pot. Add cumin seeds; let them sizzle 20–30 s until fragrant.
2. 2️⃣ Add onion; cook 6–8 min to deep golden.
3. 3️⃣ Stir in ginger, garlic, chili; cook 1 min.
4. 4️⃣ Add tomatoes, then ground coriander, ground cumin, turmeric, chili powder, salt. Cook, stirring, 6–8 min until thick and glossy.
5. 5️⃣ Tip in chickpeas and 200 ml water. Simmer 12–15 min (add more water for looser gravy).
6. 6️⃣ Finish with garam masala and amchur/lemon. Adjust salt and thickness.
7. 7️⃣ Rest 2 min, garnish with cilantro, and serve with rice or flatbread.

Total Time

🕒 Prep: 10 min

🔥 Cook: 25 min

⏳ Total: 35 min

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