Chana masala
My authentic chana masala recipe is made by simmering chickpeas in an appetizing tomato onion sauce flavored with a simple spice blend. The recipe is one-pot and is ready in under 30 minutes!
Servings: 4 servings
Calories: 264kcal
Equipment
- Saute pan (or any skillet or wide pan)
Ingredients
- 1 teaspoon oil (to make this without oil, roast cumin and saute the onions in ¼ cup vegetable stock)
- 1 teaspoon cumin seeds
- 2 black cardamom pods (these have a rich flavor so start by using 1, if you wish, the first time you make this recipe)
- 1 bay leaf
- 1 medium onion (finely chopped)
- 1 tablespoon ginger garlic paste
- 3 cups cooked chickpeas (or use two 15 oz cans)
- 3 medium tomatoes (pureed)
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric (optional)
- ½ to 1 teaspoon cayenne (or use paprika for less heat)
- 1 tablespoon chana masala powder (or garam masala. Add ½ teaspoon amchur or dried mango powder if you use garam masala--refer to expert tips above for more details.)
- 2 tablespoon cilantro (coriander leaves, finely chopped)
- Salt to taste
Instructions
- Heat the oil and add the cumin seeds in a skillet or sauté pan. As they begin to darken, which should take no more than a few seconds, add the black cardamom pods and bay leaf.
- Sauté a few seconds, then add the onions. Add some salt and sauté the onions over medium heat until they start to get brown spots. Add the ginger garlic paste and sauté for a few seconds.
- Add the tomato puree and mix in. Add the coriander powder, cumin powder and turmeric, if using, and cayenne or red chili powder. Mix well.
- Stir in and let the tomatoes cook for about five minutes until most of the water has evaporated and the tomatoes are darker
- Add the chickpeas. Stir in, then add about a cup of water. The chana masala should be quite thick. Bring the chana masala to a boil, cover and simmer 10 minutes. Stir a couple of times in between to make sure there's enough liquid in the pot and add more water as needed.
- Next mash some of the chickpeas with the back of the ladle. This will help the sauce thicken. Stir in the chana masala powder and add salt if needed. Garnish with cilantro.
Video
Notes
- Fish out the black cardamom pod and bay leaves before serving or discard them while eating.
- To make the recipe free of added oils, roast the cumin seeds, black cardamom and bay leaf in a dry pan.
Nutrition
Serving: 1 serving | Calories: 264kcal | Carbohydrates: 44g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Potassium: 706mg | Fiber: 13g | Sugar: 10g | Vitamin A: 1437IU | Vitamin C: 18mg | Calcium: 111mg | Iron: 6mg