That’s it, my friends. I hope you enjoy this chana masala recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! This is a satisfying curry dish you will turn to again and again, just like we do.
What is Chana Masala?
Chana masala is a popular North Indian curry dish of chickpeas simmered in a delicious spiced sauce. “Chana” translates to “chickpeas” in Hindi, and “masala” refers to the spiced sauce. It’s a savory and warming dish, and it can be anywhere from mild to spicy, depending on the preference of the cook. You’ll find variations based on the region, and there is a Punjabi version called “Chole Masala” which is very similar. It is difficult to say exactly what is an authentic chana masala. Most feature a spiced tomato-based curry sauce, while others use coconut milk for a richer sauce, like this chickpea curry recipe. Some recipes call for a very large list of spices and ingredients to make a more complicated chana masala sauce, but this is a simpler version that is much easier to make at home. This is an easy chana masala recipe that uses garam masala with a few other spices instead of requiring hard-to-find ingredients. You’ll still get the wonderful flavor of chana masala that you love. Let’s talk about how to make chana masala, shall we?
Ghee (Clarified Butter). Or use vegetable oil. Onion. Chili Peppers. Use medium to hot chili peppers to your preference based on size and preferred heat. I’m using 5 smaller hot Thai chilies. Fresh Garlic. Fresh Ginger. Spice Blend. Garam masala, ground cumin seeds, ground coriander, turmeric, chili powder, salt and pepper. For the chili powder, Kashmiri chili powder is ideal, or paprika. Diced Tomatoes. Use canned for ease of cooking. You can also use tomato puree with extra cup of water. Chickpeas (Garbanzo Beans). Use canned for the easy recipe. If using dried chickpeas, soak them overnight until softened, then be sure to simmer until they are cooked through, nice and soft. Water or Vegetable Broth. Lemon Juice. For Serving. Fresh chopped cilantro, red pepper flakes, optional rice.
While the onions are cooking, made a simple chili-garlic paste by processing the chilies, garlic, and ginger in a food processor or good old-fashioned mortar and pestle Add the flavorful puree to the pot and cook for a minute or so, then add the ground spices. Cook those for 30 seconds, stirring a bit, then add the tomatoes and break them up. Add the chickpeas along with water or broth and a bit of pepper and salt to taste. Simmer 20 to 30 minutes to thicken and develop the overall flavor. Serve hot over rice, naan, roti, or your favorite Indian flatbread. Basmati rice is great with chana masala, as is Indian jeera rice. Boom! Done! Your chana masala is ready to serve. Easy enough to make, isn’t it? I hope you love it! It’s very easy to customize with hotter chilies and chili powder to achieve a level of heat you prefer. You can also freeze it for 2-3 months.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
