Chana masala
4 servings
30 minutes
Chana masala is a fragrant and rich dish from Indian cuisine that captivates with its aroma and depth of flavor. The base of this recipe is chickpeas that absorb vibrant spices like coriander, cumin, garam masala, and amchur. These spices create a complex balance between spiciness and a light tanginess complemented by tomato freshness and lemon juice. The origins of this dish trace back to northern India, where it is a classic everyday treat that is nutritious and warming. Chana masala pairs wonderfully with aromatic basmati rice or fluffy breads like roti or naan. It’s not just food – it’s a journey into the world of Indian traditions that reveals the richness of flavors and culinary heritage of this country.
1
Heat vegetable oil in a large pan and add finely chopped onion, minced garlic, ginger, and chopped chili. Sauté over medium heat for about 5 minutes until the vegetables are browned.
- Vegetable oil: 1 tablespoon
- Onion: 2 heads
- Garlic: 1 clove
- Grated ginger: 2 teaspoons
- Green chili pepper: 1 piece
2
Reduce the heat and add ground coriander, cumin, cayenne pepper, turmeric, slightly crushed cumin seeds, amchur, paprika, and garam masala. Sauté, stirring, for 1-2 minutes and add finely chopped tomatoes. Then pour in water and add chickpeas. Simmer uncovered for 10 minutes, then add salt and lemon juice.
- Ground coriander: 1 tablespoon
- Ground cumin: 2 teaspoons
- Cayenne pepper: 0.5 teaspoon
- Turmeric: 1 teaspoon
- Cumin seeds: 2 teaspoons
- Amchoor (dried mango powder): 1 tablespoon
- Paprika: 2 teaspoons
- Garam masala: 1 teaspoon
- Tomatoes: 4 pieces
- Water: 0.6 glass
- Canned chickpeas: 430 g
- Salt: 0.5 teaspoon
- Lemon: 0.5 piece
