Chana Masala
10 minutes
to prep
20 minutes
to cook
4–6
servings
South Indian
About this Recipe
Region:
South Indian
This dish is particularly special as it is one of my daughter’s comfort foods and favorites – a warm spicy mix of flavors with chickpeas that is surprisingly easy to put together. Chana masala can be served with a bowl of basmati rice or warm roti or naan.
Recipe courtesy of Anitha Rajagopalan
Photo by Food Empowerment Project
Ingredients
- 2 (14 oz) cans chickpeas, drained and rinsed
- 3-4 tbsp oil
- 1 green chili chopped (optional, leave out for mild recipe)
- 1 medium onion, chopped
- 1 inch piece of ginger, grated
- 2 cloves garlic, crushed
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder (can substitute cayenne pepper)
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder (can substitute curry powder)
- 1 (14 oz) can crushed tomatoes (or 3 large tomatoes chopped)
- 1 teaspoon brown sugar
- 3 tablespoon chopped cilantro
Instructions
- Heat oil, add the cumin seeds and let them brown for a minute.
- Add ginger and garlic and the chopped green chili (if using). Saute for a minute.
- Add chopped onions and saute until they are soft.
- Now add the tomatoes. If using fresh chopped tomatoes, let them soften for a couple of minutes.
- Add the spice powders, brown sugar, salt to taste, and 1 tbsp of cilantro.
- Cover and saute for 3-4 minutes.
- Add chickpeas, 1 cup of water and simmer for 10 mins.
- Garnish with cilantro and serve.
