North Indian

Chana Masala

By The Indian Hub Kitchen Scarborough, Ontario

Spiced chickpea curry with a tangy tomato-onion gravy.

Food Story

Chana masala is the soul of North Indian street food, best enjoyed with fluffy bhature.

Prep

15 min

Cook

35 min

Serves

Ingredients

1
Soak 2 cups dried chickpeas overnight. Pressure cook with 4 cups water, 1 tsp salt, and 2 tea bags (for the dark color) for 5-6 whistles until tender. Discard the tea bags and reserve the liquid.
2
Heat 2 tbsp oil in a pan. Add 1 tsp cumin and let it splutter. Add 2 chopped onions and 1 tbsp ginger-garlic paste. Saute for 7 minutes until the onions are deep golden brown.
3
Add 3 chopped tomatoes, 1 tsp coriander powder, 1 tsp chana masala, and 1/2 tsp turmeric. Cook for 8 minutes, stirring, until the tomatoes break down and oil separates from the masala.
4
Add the boiled chickpeas and about 1 cup of the reserved liquid. Simmer uncovered for 15 minutes, mashing some chickpeas against the side to thicken the gravy.
5
Add 1 tsp amchur for tanginess and adjust salt. Stir and cook for 2 more minutes. The gravy should be thick and cling to the chickpeas.
6
Garnish with chopped coriander and a slice of lemon. Serve with bhature, puri, or rice. A hearty, protein-packed meal.