Creamy Chickpea Chana Masala with Aromatic Spices Recipe
Chana Masala is a flavorful and comforting Indian chickpea curry made with aromatic spices, tomatoes, and fresh cilantro. This recipe features tender chickpeas simmered in a spiced tomato sauce and is perfect served over rice with a dollop of Greek yogurt for a creamy contrast.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- Pinch of cayenne pepper
- 2 garlic cloves, grated
- ½ teaspoon grated fresh ginger
- Heaping 1 teaspoon sea salt
- ½ cup water
- 1 (28-ounce) can whole peeled tomatoes
- 3 cups cooked chickpeas, drained and rinsed
- ½ cup chopped fresh cilantro (plus more for serving)
- 1 teaspoon fresh lemon juice (plus more for serving)
For Serving
- Cooked brown rice or white rice
- Whole milk Greek yogurt
Instructions
- Heat the Oil and Cook Onion:
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 8 minutes, stirring often, until the onion is soft and well browned.
- Add Spices and Aromatics:
Reduce the heat to medium-low. Add cumin seeds, garam masala, ground coriander, turmeric, cardamom, and a pinch of cayenne pepper. Stir and cook for 30 seconds until fragrant. Then stir in grated garlic, fresh ginger, sea salt, and ¼ cup water to create a flavorful base.
- Add Tomatoes and Simmer:
Add the whole peeled tomatoes to the skillet, breaking them apart with your hands or crushing them gently with a wooden spoon. Bring the mixture to a simmer and cook for 8 to 10 minutes until the sauce thickens.
- Add Chickpeas and Cook Further:
Stir in the cooked chickpeas along with the remaining ¼ cup water. Simmer the mixture for 20 to 25 minutes, stirring occasionally, until the sauce is thick and flavorful.
- Finish with Cilantro and Lemon:
Stir in the chopped fresh cilantro and fresh lemon juice to brighten the dish.
- Serve:
Spoon the chana masala over cooked rice. Garnish with dollops of whole milk Greek yogurt, additional fresh cilantro, and extra lemon juice as desired.
Notes
- Use canned whole peeled tomatoes for a rich and chunky sauce texture.
- Simmering longer enhances the flavor and helps thicken the sauce.
- Adjust cayenne pepper quantity to control the heat level.
- Can be served with naan or flatbread as an alternative to rice.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely.
Keywords: Chana Masala, Chickpea Curry, Indian Recipe, Vegetarian Dinner, Spicy Chickpeas, Healthy Indian Food
