Chana Masala is a popular vegetarian dish from India made with chickpeas (also known as garbanzo beans) cooked in a spicy tomato-based sauce. It is a staple dish in Indian cuisine and is commonly served with rice, flatbreads like naan or roti, or even with bread.
Chana Masala is a flavorful and nutritious dish, as chickpeas are high in protein and fiber. It can be made with canned or dried chickpeas and is a great option for vegetarian or vegan diets.
2 cups dried chickpeas, soaked overnight
2 tablespoons oil
1 large onion, finely chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
2 tomatoes, finely chopped
2 teaspoons cumin seeds
2 teaspoons coriander powder
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala
1 teaspoon amchur (dry mango) powder
Salt, to taste
2 cups water
Fresh cilantro leaves, chopped (for garnish)
- Drain the soaked chickpeas and rinse them thoroughly under running water.
- In a large pot, add the chickpeas and 4 cups of water. Bring to a boil, then reduce the heat to low and let simmer for 45 minutes to an hour, until the chickpeas are tender but not mushy. Drain and set aside.
- In a separate pan, heat the oil over medium heat. Add the cumin seeds and let them splutter for a few seconds.
- Add the chopped onions and cook until they are translucent and slightly browned.
- Add the ginger paste and garlic paste, and cook for another 2-3 minutes.
- Add the chopped tomatoes and cook until they are soft and mushy, about 5-7 minutes.
- Add the coriander powder, turmeric powder, red chili powder, garam masala, amchur powder, and salt, and stir well to combine.
- Add the cooked chickpeas and water, and bring to a boil. Reduce the heat to low, cover the pan, and let simmer for 15-20 minutes, stirring occasionally.
- Taste and adjust the seasoning as needed.
- Garnish with chopped cilantro leaves and serve hot with rice or flatbread.