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Chana Masala
Created by: Howcan Team
Ingredients
- 2 cups of chickpeas, cooked
- 2 tablespoons of vegetable oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- 1 teaspoon of cumin seeds
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of cayenne pepper
- 1 teaspoon of garam masala
- 1 teaspoon of salt
- 1 cup of water
- 2 tablespoons of fresh cilantro, chopped
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the cumin seeds and cook until they start to sizzle, about 1 minute.
- Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, and cook for another 2 minutes.
- Add the chopped tomatoes and cook until they soften and release their juices, about 5 minutes.
- Stir in the ground coriander, ground cumin, turmeric, cayenne pepper, garam masala, and salt. Cook for 2 minutes to toast the spices.
- Add the cooked chickpeas and water to the pan. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Taste and adjust the seasoning if needed.
- Garnish with chopped cilantro before serving.
- Serve hot with rice or naan bread.
Chana masala, also known as chole masala, is a popular Indian dish made with chickpeas cooked in a spicy and tangy tomato-based sauce. This flavorful and aromatic dish has a rich history dating back to ancient Indian culinary traditions. It has been a staple in Indian households for generations and is often enjoyed with rice, naan, or roti. The origins of chana masala can be traced back to the northern regions of India, particularly Punjab, where it is a beloved part of the local cuisine. Renowned chefs and home cooks alike have perfected their own versions of this classic dish, each adding their unique blend of spices and cooking techniques to create a truly unforgettable culinary experience. Today, chana masala can be found in Indian restaurants around the world, with some of the best versions hailing from authentic Indian eateries in Punjab or Delhi. The key to a delicious chana masala lies in the perfect balance of spices, including cumin, coriander, garam masala, and a hint of tanginess from amchoor (dried mango powder) or tamarind. For those looking to explore alternative methods, some chefs recommend adding a touch of coconut milk for a creamy twist or incorporating fresh ginger and garlic for an extra depth of flavor. Whether enjoyed at a bustling street food stall in India or prepared at home with a cherished family recipe, chana masala continues to captivate food enthusiasts with its irresistible blend of spices and hearty chickpeas.
45 min
4 servings
320 calories
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