Chana Masala
Chana Masala
A rich, aromatic North Indian chickpea curry simmered in a spiced tomato-onion gravy, finished with fresh cilantro and a squeeze of lime. Served with steamed basmati rice and warm naan.
Ingredients
Method
- Heat the oil in a large pan or pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the chopped onion and cook, stirring occasionally, for 5-7 minutes until softened and lightly golden.
- Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the pureed tomatoes and cook for 5-6 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate from the sides.
- Stir in the coriander, cumin, turmeric, garam masala, and chili powder. Cook for 1 minute, stirring constantly, to toast the spices.
- Add the chickpeas and water. Stir well, bring to a simmer, and cook uncovered for 15-20 minutes, mashing a few chickpeas against the side of the pot to thicken the gravy.
- Season with salt to taste. Garnish with fresh cilantro and serve hot with basmati rice and naan, with lime wedges on the side.
