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Chana Masala
Spiced chickpea curry in tangy tomato-onion gravy - protein-rich vegetarian powerhouse.
15 mins
30 mins
4 people
North Indian
Chickpeas
Drained, or soak dried overnight
400g (2 cans)
Onions
Finely diced
2 large
Tomatoes
Pureed
3 medium
Ginger-garlic paste
2 tbsp
Chole masala
2 tbsp
Cumin seeds
1 tsp
Amchur powder
Dried mango powder for tanginess
1 tsp
Tea bag
For dark color when using dried chickpeas
1
Oil or ghee
3 tbsp
🍽️ Dried chickpeas soaked overnight
→ Canned chickpeas
Much faster, similar result
🍽️ Amchur powder
→ Lemon juice (1 tbsp)
Provides similar tanginess
If using dried chickpeas, boil with tea bag until tender. Drain.
💡 Pro Tip: Tea bag gives that dark restaurant-style color
Heat oil, add cumin seeds. When they crackle, add onions and cook until golden.
💡 Pro Tip: Deeply golden onions are the flavor base
Add ginger-garlic paste, cook 1 minute. Add tomato puree.
💡 Pro Tip: Cook tomatoes until oil separates - crucial step
Add chole masala and amchur powder. Cook 2 minutes.
💡 Pro Tip: Toast spices in the oil for deeper flavor
Add chickpeas and 1 cup water. Simmer 15 minutes.
💡 Pro Tip: Mash a few chickpeas to thicken the gravy naturally
Garnish with cilantro, ginger julienne, and green chili.
💡 Pro Tip: Fresh garnish lifts the entire dish
- ✓Boil dried chickpeas with tea bag for dark color
- ✓Cook tomatoes until oil separates
- ✓Mash a few chickpeas to thicken gravy
- ✓Amchur powder adds authentic tanginess
- ✓Fresh garnish is essential
- →With bhature or kulche
- →With rice and raita
- →With puri