Authentic Spicy Chana Masala
A robust and fiery North Indian chickpea curry simmered in a fragrant onion-tomato gravy with traditional spices.
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Ingredients
- 2 cans (15oz) Canned chickpeas, drained and rinsed
- 1 large Red onion, finely chopped
- 2 medium Roma tomatoes, pureed
- 1 tablespoon Ginger-garlic paste
- 3 pieces Green chilies, slit lengthwise
- 2 tablespoons Vegetable oil or Ghee
- 2 tablespoons Chana Masala powder
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Dried fenugreek leaves (Kasuri Methi)
- 1/4 cup Fresh cilantro, chopped(optional)
Instructions
- 1
Heat oil or ghee in a large heavy-bottomed pan over medium heat and add the cumin seeds until they sizzle.
- 2
Add the finely chopped onions and sauté for 8-10 minutes until they turn a deep golden brown.
- 3
Stir in the ginger-garlic paste and slit green chilies, cooking for 2 minutes until the raw aroma disappears.
- 4
Add the pureed tomatoes along with turmeric, red chili powder, and salt; cook until the oil starts to separate from the masala.
- 5
Add the chana masala powder and the chickpeas, stirring well to coat every chickpea in the spice base.
- 6
Pour in 1.5 cups of water, cover, and simmer on low heat for 15 minutes to allow flavors to penetrate the chickpeas.
- 7
Crush the dried fenugreek leaves between your palms and sprinkle over the curry, then mash a few chickpeas with a spoon to thicken the gravy.
- 8
Garnish with fresh cilantro and serve hot with bhatura, naan, or basmati rice.
Nutrition per Serving
285
Calories
12g
Protein
42g
Carbs
9g
Fat
11g
Fiber
6g
Sugar
640mg
Sodium
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