Chickpea Curry (Chana Masala–Style)
Serves: 3–4 | Prep time: 10 min | Cook time: 25–30 min
Ingredients
2 tbsp oil or ghee
1 medium onion, finely chopped
3 cloves garlic, minced
1 inch piece ginger, grated
2 medium tomatoes (or 1 cup canned diced tomatoes), chopped
1–2 green chilies, slit (optional, adjust to spice preference)
2 cans (15 oz each) chickpeas, drained and rinsed
1 cup coconut milk or water (for a creamier or lighter curry)
1 tsp cumin seeds
1 tsp turmeric powder
1 ½ tsp ground coriander
1 ½ tsp garam masala
1 tsp chili powder (adjust to taste)
½ tsp salt (to taste)
Fresh cilantro, chopped, for garnish
Lemon juice, to finish
Instructions
Sauté aromatics:
Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Add onion and cook until golden brown (5–7 minutes).
Add garlic, ginger, and spices:
Stir in garlic, ginger, and green chili. Cook 1 minute. Add turmeric, coriander, garam masala, and chili powder; cook another 30 seconds to bloom the spices.
Add tomatoes:
Stir in chopped tomatoes and cook until they break down and form a thick paste (5–7 minutes).
Add chickpeas:
Add the drained chickpeas and toss to coat in the sauce.
Simmer:
Pour in coconut milk (or water). Stir, bring to a simmer, and cook uncovered for about 10–15 minutes until slightly thickened.
Finish:
Season with salt and a squeeze of lemon juice. Garnish with cilantro.
Serve with:
Steamed basmati rice or jeera rice
Warm naan or roti
A side of cucumber raita or mango chutney