recipe

Chana masala: the delicious recipe for this hearty North Indian dish

Total time: 30 Min
Difficulty: Low
Serves: 4 people
By Cookist
145
Immagine
Ingredients
grapeseed oil
3 tbsp 
yellow onion
1, diced
Ground cumin
1 tbsp
Salt
to taste
Garlic
6, minced
Fresh ginger
2 tbsp, minced
Fresh cilantro
1/2 cup, chopped
fresh green chilies
2 to 3 sliced
ground coriander
1 tbsp
Chili powder
1 tsp
ground turmeric
1 tsp 
finely diced tomatoes
1 28 oz can
Chickpeas
2 15 oz cans, drained
Garam masala
1 tsp
Sugar
2 to 3 tsp
Freshly squeezed lemon juice
2 tbsp 

Chana masala is a hearty Northern Indian dish that has found popularity across the world. It's a mouthwatering mix of chickpeas seasoned with a rich blend of spices to create an outstanding flavor. The chickpea-spice mix makes chana masala a phenomenally healthy dish that doubles as a warming comfort food. Chana masala is also known as chole masala, but whichever name you prefer, it's an incredible meal that will satisfy your taste buds and offer plenty of health benefits.

How to Make Chana Masala

Immagine

Heat oil in a large pot. Stir in onion, salt, and cumin and cook over medium heat.

Immagine

While the onions are sauteeing, grind garlic, ginger, chilies, and cilantro using a mortar and pestle to form a paste. Once a paste has formed, stir in with the onions.

Immagine

Add the ground coriander, turmeric, and chili powder to the pan. Mix to combine.

Immagine

Pour in chickpeas and tomato, then stir. You can add ½ to 1 cup of water if the consistency is too thick. Bring to a simmer then lower heat. Allow it to simmer for 20-25 minutes until the mixture thickens, stirring occasionally.

Immagine

Taste the chana masala and add any salt, sugar, or chili powder you think it might need.

Immagine

Turn off the heat and stir in the lemon juice and garam masala. Allow it to cool slightly, then garnish with chopped cilantro and serve.

How Long Can I Keep Chana Masala?

Chana masala lasts about 4 days in the fridge or 1 month frozen. Store in an airtight container.

Instructions

Heat oil in a large pot. Stir in onion, salt, and cumin and cook over medium heat.

While the onions are sauteeing, grind garlic, ginger, chilies, and cilantro using a mortar and pestle to form a paste. Once a paste has formed, stir in with the onions.

Add the ground coriander, turmeric, and chili powder to the pan. Mix to combine.

Pour in chickpeas and tomato, then stir. You can add ½ to 1 cup of water if the consistency is too thick. Bring to a simmer then lower heat. Allow it to simmer for 20-25 minutes until the mixture thickens, stirring occasionally.

Taste the chana masala and add any salt, sugar, or chili powder you think it might need.

Turn off the heat and stir in the lemon juice and garam masala. Allow it to cool slightly, then garnish with chopped cilantro and serve.

Notes

You can find garam masala in most supermarkets or order it online from a specialty store.

You can add veggies to your chana masala. Toss the vegetables of your choice in oil (sweet potatoes and cauliflower are great choices) and roast them for 20 minutes, flipping halfway through.

Chana masala is fantastic year-round, but it's especially good as a nourishing, healthy dish to eat when the temperature dips.

145
Immagine
Every dish has a story
Find out more on Cookist social networks
145