Tulo

Chana Masala Recipe

A hearty North Indian chickpea curry simmered in a spiced onion-tomato base, tangy from amchur and dried pomegranate seed.
Photo by Sabyasachi Das on Pexels

Cooking the onion down until it's truly browned, not just softened, builds the deep savory base the whole curry rests on, and simmering the chickpeas in that base afterward lets them soak up flavor rather than just sitting in a sauce.

Prep
15 min
Cook
35 min
Total
50 min
Servings
4

Ingredients

Servings4
  • 3 cups chickpeas, cooked or canned, drained
  • 1 large yellow onion, finely chopped
  • 2 cups tomatoes, chopped, or canned diced tomatoes
  • 4 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 tsp cumin seeds
  • 1 tbsp ground coriander
  • 2 tsp chana masala or garam masala spice blend
  • 1/2 tsp ground turmeric
  • 1 tsp amchur (dried mango powder) or lemon juice
  • 3 tbsp vegetable oil
  • 1/4 cup cilantro, chopped, for garnish

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Instructions

  1. 1Heat the oil in a large pot over medium heat and toast the cumin seeds until fragrant and sizzling, about 30 seconds.
  2. 2Add the onion and cook, stirring occasionally, until deeply golden brown, 12-15 minutes; don't rush this step.
  3. 3Stir in the garlic and ginger and cook 1 minute, then add the coriander, chana masala, and turmeric and toast for 30 seconds.
  4. 4Add the tomatoes and cook, mashing them down, until the mixture thickens and the oil starts to separate at the edges, about 8-10 minutes.
  5. 5Add the chickpeas and 1 cup of water, and simmer for 12-15 minutes, mashing a few chickpeas against the side of the pot to thicken the sauce.
  6. 6Stir in the amchur or lemon juice, then season with salt to taste.
  7. 7Garnish with chopped cilantro before serving.

Tips & variations

  • Mashing some of the chickpeas against the pot thickens the sauce naturally without needing any flour or cornstarch.
  • Dried pomegranate seed powder (anardana) is a traditional souring agent if you can find it, in place of amchur.
  • Add a diced potato along with the chickpeas for a heartier version, common in some regional variations.

Storage & reheating

Refrigerate up to 5 days, the flavor deepens overnight. Reheat on the stovetop over medium-low heat, adding a splash of water if it's thickened too much. Freezes well for up to 3 months.

Nutrition

A plant-based, protein- and fiber-rich curry from the chickpeas, moderate in fat from the cooking oil.

Tips from the Tulo kitchen

  • Don't skip toasting the whole cumin seeds in oil at the start, it draws out more flavor than adding ground cumin later would.
  • If using canned chickpeas, a quick rinse removes the canning liquid's slightly metallic taste before they go into the pot.

FAQ

Can I use dried chickpeas instead of canned?

Yes, soak 1 cup dried chickpeas overnight and cook until tender (about 45-60 minutes on the stovetop, or 15-20 minutes in a pressure cooker) before proceeding with the recipe.

What gives chana masala its tangy flavor?

Amchur (dried mango powder) or dried pomegranate seed powder are the traditional souring agents; lemon juice is a reasonable substitute if neither is available.

Is chana masala the same as chole?

They're essentially the same dish, chole (or chole masala) is another common name for the same spiced chickpea curry, particularly in Punjabi cooking.

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