Chana Masala
Elevate your weeknight dinners with this flavorful and authentic Chana Masala recipe, a plant-based Indian classic that's both comforting and nutritious. Made with tender chickpeas simmered in a rich blend of aromatic spices like cumin, turmeric, coriander, and garam masala, this dish is a true celebration of vibrant flavors. Sautéed onions, tomatoes, garlic, and ginger create a robust base, while a splash of lemon juice and fresh cilantro at the end provides the perfect zesty finish. Ready in just 45 minutes, this quick and easy Chana Masala pairs wonderfully with steamed basmati rice or warm naan, making it an ideal meal for those craving a hearty and wholesome curry. Perfect for vegans, vegetarians, and spice lovers alike, this recipe is sure to become a go-to in your collection.
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Recipe Information
Ingredients
- 2 15 oz cans canned chickpeas
- 1 large onion
- 2 medium tomato
- 1 tablespoon ginger
- 2 cloves garlic
- 1 whole green chili
- 2 tablespoons cooking oil
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons fresh cilantro
- 1 cup water
- 1 tablespoon lemon juice
Instructions
Drain and rinse the canned chickpeas under cold water and set aside.
Finely chop the onion, tomatoes, ginger, garlic, and green chili.
Heat the cooking oil in a large pan over medium heat.
Add the cumin seeds and allow them to sizzle for a few seconds until fragrant.
Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
Stir in the ginger, garlic, and green chili, and sauté for 2 additional minutes.
Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture, about 5 minutes.
Stir in the coriander powder, cumin powder, turmeric powder, and red chili powder. Cook for another 2 minutes to let the spices blend well.
Add the rinsed chickpeas and mix well to coat them with the spices.
Pour in the water, season with salt, and bring to a simmer. Cover the pan and let it cook for 10 minutes.
Remove the lid and stir in the garam masala. Allow it to cook uncovered for another 5-7 minutes or until the curry thickens to your desired consistency.
Garnish with fresh cilantro and stir in the lemon juice just before serving.
Serve hot with rice or Indian bread such as naan or roti.
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4449 mg | 193% | |
| Total Carbohydrate | 187.6 g | 68% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 37.4 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1943 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
