If you’re on the hunt for a delicious and comforting dish that’s packed with yumminess, look no further than Chana Masala.
This classic Indian chickpea curry is a staple in many households, known for its rich, spicy, and tangy taste. Whether you’re a seasoned cook or a beginner in the kitchen, Chana Masala is a dish that you’ll love preparing and eating. Here’s how to cook this mouthwatering curry.
Before we dive into the cooking process, let’s gather all the ingredients you’ll need. The ingredients list might seem long, but don’t be intimidated—many of these items are common spices that you may already have in your pantry.
1 cup dried chickpeas (or 2 cans of chickpeas, drained and rinsed)
2 tablespoons oil (vegetable or olive oil works well)
1 large onion, finely chopped
2 tomatoes, finely chopped
2-3 garlic cloves, minced
1-inch piece of ginger, minced
2-3 green chilies, finely chopped (optional, adjust to taste)
1 tsp cumin seeds
1 bay leaf
1 tsp turmeric powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 tsp red chili powder (adjust to taste)
1 tsp amchur (dry mango powder) (optional for tanginess)
Salt, to taste
Fresh cilantro, chopped for garnish
Juice of half a lemon (optional)
If you’re using dried chickpeas, you’ll need to soak them overnight. Place the chickpeas in a large bowl, cover them with water, and let them soak for at least 8 hours or overnight. This will help soften the chickpeas and reduce cooking time. After soaking, drain the water and rinse the chickpeas.
To cook the chickpeas, place them in a large pot, cover with fresh water, and bring to a boil. Reduce the heat to low, cover, and simmer for about 45 minutes to an hour, or until the chickpeas are tender. You can also cook them in a pressure cooker for faster results (about 15-20 minutes on high pressure). If you’re using canned chickpeas, simply drain and rinse them, and skip this step.
In a large pan, heat the oil over medium heat. Once hot, add the cumin seeds and bay leaf. Let the cumin seeds sizzle for a few seconds until they become fragrant. This step is crucial as it releases the flavours of the spices into the oil.
Next, add the chopped onions and cook them until they turn golden brown. This process takes about 5-7 minutes and is key to building the base flavour of your Chana Masala. Stir occasionally to prevent the onions from burning.
Once the onions are nicely browned, add the minced garlic, ginger, and green chilies. Sauté for another 2 minutes until the raw smell of the garlic disappears.
Add the chopped tomatoes to the pan and cook until they break down and become soft, which should take about 5 minutes. To help the tomatoes cook faster, you can cover the pan with a lid.
Now, it’s time to add the spices. Stir in the turmeric, ground coriander, ground cumin, red chili powder, and salt. Cook the mixture for another 3-4 minutes, allowing the spices to meld with the tomatoes and onions, forming a thick, flavourful paste.
Add the cooked chickpeas to the pan and stir well to coat them in the spice mixture. If the mixture looks too dry, you can add a little water to create a more gravy-like consistency. Cover the pan and let the curry simmer on low heat for about 15-20 minutes, stirring occasionally. This allows the chickpeas to absorb all the flavours of the spices and tomatoes.
If you like your Chana Masala to be tangy, add the amchur powder or a squeeze of lemon juice towards the end of cooking. This gives the dish a lovely tang that balances out the spices.
Once your Chana Masala has simmered and the flavours have melded together, check for seasoning and adjust salt or spice levels if needed. Turn off the heat and sprinkle the garam masala over the top. Garnish with freshly chopped cilantro.
Cooking Chana Masala at home is a rewarding experience that fills your kitchen with the aromas of spices and promises a delicious meal. This chickpea curry is not only easy to prepare but also packed with nutrients, making it a perfect addition to your meal rotation. Whether you’re a fan of Indian cuisine or new to it, Chana Masala is a dish that you’ll find yourself making again and again.
