Chana Masala
Chickpeas simmered in a tangy, spiced tomato and onion gravy. Naturally vegan.
Serves 4
Prep 10 min
Cook 30 min
Ingredients
- 3 tablespoons vegetable oil
- 1 onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 green chili, slit
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 can (14 oz) crushed tomatoes
- 2 cans (15 oz each) chickpeas, drained
- 1 cup water
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1/4 cup chopped cilantro
Steps
Step 1. Cook the onion in the oil for 8 minutes until golden. Add the garlic, ginger, and chili for 1 minute.
Step 2. Stir in the coriander, cumin, and turmeric for 30 seconds.
Step 3. Add the tomatoes and cook for 8 minutes until they break down and the oil separates.
Step 4. Add the chickpeas, water, and salt. Simmer for 15 minutes, mashing a few chickpeas to thicken.
Step 5. Stir in the garam masala, lemon juice, and cilantro.
Where this recipe comes from
Yoribang Indian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Indian dishes. Spices like garam masala, cumin, coriander, and turmeric are sold in most supermarkets. Ghee, paneer, basmati rice, and lentils are at Indian grocery stores. Start with less chili, since heat varies a lot by brand.