World Flavors Cookbook

Chana Masala

North India's beloved chickpea curry — hearty chickpeas in a tangy, spiced tomato-onion gravy, perfect with bhature or rice.

Cuisine: India

Ingredients

• 2 cans chickpeas (or 400g dried, soaked and boiled)
• 2 onions, finely chopped
• 3 tomatoes, puréed
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 green chilies, slit
• 2 tsp chana masala spice blend
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp amchur (dried mango powder)
• 2 tbsp oil
• Cilantro, salt

Instructions

1. Heat oil and crackle cumin seeds. Add onions and cook until golden.
2. Add garlic, ginger, and chilies. Cook 2 minutes.
3. Add tomato purée, turmeric, and chana masala. Cook until oil separates.
4. Add chickpeas with some liquid. Simmer 20-25 minutes.
5. Finish with amchur and cilantro. Serve with bhature, puri, or rice.