Indian · Free recipe
Chana Masala
Hearty chickpeas simmered in a tangy tomato-onion gravy brightened with a hit of dried mango powder. This satisfying vegetarian classic is budget-friendly and comes together with pantry staples.
Step 1
Set a 10-inch skillet over medium heat and add the oil. When it shimmers, add the cumin seeds and let them sizzle for about 20 seconds until fragrant and lightly darkened; do not let them turn black.
Step 2
Add the chopped onion with a pinch of salt. Cook, stirring often, for 8 minutes until soft and golden brown at the edges.
Step 3
Add the ginger-garlic paste and stir for 1 minute until the raw smell disappears.
Step 4
Add the chopped tomatoes. Cook for 6 to 7 minutes, mashing them with the back of the spoon, until they break down into a thick pulp and the oil begins to separate at the edges.
Step 5
Turn the heat to low. Add the ground coriander, turmeric, chili powder, and ground cumin. Stir for 30 seconds so the spices bloom without burning.
Step 6
Add the drained chickpeas and stir to coat them in the masala.
Step 7
Pour in 1 cup hot water and add 1 teaspoon salt. Stir and bring to a gentle boil.
Step 8
For a thicker gravy, scoop out about 1/2 cup of chickpeas, mash them with a fork, and stir them back in.
Step 9
Reduce the heat to low, cover, and simmer for 12 minutes, stirring twice, so the chickpeas soak up the flavor.
Step 10
Stir in the amchur (or lemon juice) and the garam masala. Simmer uncovered for 2 more minutes.
Step 11
Taste and adjust salt and tang; the dish should be savory with a pleasant sourness.
Step 12
Turn off the heat, sprinkle with cilantro, and serve hot with rice or warm flatbread.
Tips from the test kitchen
- Amchur gives the authentic tangy finish; lemon juice is a fine stand-in.
- Mashing some chickpeas thickens the gravy naturally without any cream.
