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Overhead view of chana masala
Indian · Lunch

Chana Masala

Chickpeas in a dark, tangy onion-tomato masala with amchur and garam masala. Pantry cooking at its best.

Prep10 min
Cook30 min
Total40 min
Serves4
Difficulty
CuisineIndian
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Ingredients

4 servings

Equipment: Heavy-based pan

Method

  1. Fry cumin in oil for 30 seconds, then add onions and cook until deep brown.

  2. Add ginger-garlic paste, then tomatoes and ground spices. Cook until the oil separates.

  3. Add chickpeas, salt and water. Simmer, mashing a few chickpeas to thicken the gravy.

  4. Stir in amchur and garam masala; rest 2 minutes before serving.

Cooking tips

  • Browning the onions well gives the dark colour and depth.

Substitutions

  • Amchur → 1 tbsp lemon juice

Serve with

Bhature, puri or steamed rice with sliced onions.

Storage

Fridge up to 4 days; freezer up to 3 months.

Reheating

Stove or microwave with a splash of water.

Nutrition per serving, estimated

310kcal
11 gProtein
40 gCarbs
12 gFat

Estimated from the ingredient list. Values vary with brands and portion size.

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Chickpeas recipes Indian recipes LunchCurriesVeganBudget Meals How to store spices so they stay fragrant
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