Chana Masala

North-Indian-style Chickpea Curry

Chana masala, also known as chickpea curry, is a popular North Indian dish bursting with flavours and nutritional benefits of chickpeas cooked in a spiced tomato-onion gravy. Hearty, nutritious and pairing perfectly with rice, roti or naan, chana masala has different variants in different parts of Bharat.

Ingredients

  • For the Chana (Chickpeas

    • Chana (chickpeas) - 2 cups, soaked overnight and boiled until tender
    • Namox Turmeric powder - 1/2 teaspoon
    • Salt - 1 teaspoon

  • For the Curry

    • Vegetable oil - 3 tablespoons
    • Namox Cumin seeds - 1 teaspoon
    • Onion - 2 large, finely chopped
    • Ginger and garlic paste - 1 tablespoon
    • Green chillies - 2, slit
    • Tomato - 3 medium, finely chopped
    • Namox Red Chilli powder - 1 teaspoon
    • Namox Coriander powder - 1 tablespoon
    • Namox Cumin powder - 1 teaspoon
    • Namox Garam Masala - 1 teaspoon
    • Namox Kasuri Methi (dried fenugreek leaves) - 1 tablespoon, crushed
    • Fresh coriander leaves - for garnish
    • Lemon juice - from 1 lemon
    • Salt - to taste

Cooking the Chana Masala

Preparing the Chana (Chickpeas):

  • Rinse soaked chickpeas under cold water. Boil them in a large pot of water with Namox Turmeric powder and salt until they are tender but not mushy. Drain and set aside.

Making the Gravy:

  • Heat vegetable oil in a large pan or kadai over medium heat.
  • Add Namox Cumin seeds and let them splutter.
  • Add finely chopped onions and sauté until they turn golden brown.
  • Add ginger-garlic paste and slit green chillies. Sauté for another 2-3 minutes until the raw smell disappears.
  • Add finely chopped tomatoes and cook until they soften and turn mushy.
  • Add Namox Red Chilli powder, Namox Coriander powder, Namox Cumin powder and Namox Garam Masala. Mix well and cook for 2-3 minutes until the spices are fragrant and oil starts to separate from the masala.
  • Add boiled chickpeas to the pan. Mix gently to coat the chickpeas with the masala.
  • Add 1 cup of water (adjust as needed for desired consistency). Stir well.
  • Crush Namox Kasuri Methi between your palms and sprinkle it over the gravy. Mix gently.
  • Simmer the chana masala on low heat for 10-12 minutes, stirring occasionally, allowing the flavours to meld together. Adjust salt if needed.

Finishing Touches:

  • Squeeze fresh lemon juice over the chana masala and mix gently.
  • Garnish with freshly chopped coriander leaves.

Serve hot with steamed rice, roti or naan!