Chana Masala

The most popular Indian chickpea curry. Deep, tangy, and incredibly satisfying.

Ingredients

• 2 cans (15 oz each) chickpeas, rinsed
• 1 large onion, finely diced
• 1 can (14 oz) crushed tomatoes
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp vegetable oil
• Spice blend: 1.5 tsp cumin seeds, 1 tsp coriander, 1 tsp turmeric, 1 tsp garam masala, 1/2 tsp chili powder, 1/2 tsp amchur (dry mango powder), salt
• 1/4 cup water
• Fresh cilantro, lemon, green chili

Directions

1. Heat oil in a large pan. Fry cumin seeds 30 seconds until sputtering.
2. Add onion, cook over medium heat 12-15 min until deep golden. This is essential.

Add garlic and ginger, cook 2 min.

1. Add coriander, turmeric, chili powder. Toast 1 min.
2. Add crushed tomatoes. Cook 8-10 min until oil separates from masala.
3. Add chickpeas and water. Simmer 15 min. Mash some chickpeas for thickness.
4. Add garam masala and amchur. Season with salt.
5. Top with cilantro and a squeeze of lemon.

Notes

Deeply caramelizing the onion is non-negotiable — it’s the flavor base. Cook until dark golden, not just soft. Amchur (dry mango powder) adds the essential tangy note.