Chana Masala
A hearty, tangy chickpea curry — vegan, protein-rich, and made mostly from pantry staples. A North Indian street-food favorite.
by Culicious Kitchen
Ingredients
- 2 tbsp vegetable oil
- 1 large onion
- 1 tbsp ginger-garlic paste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 0.5 tsp turmeric
- 0.5 tsp chili powder
- 400 g canned chopped tomatoes
- 800 g canned chickpeas
- 1 lemon
- salt
- fresh cilantro
Method
- 1
Heat the oil in a pot over medium heat. Cook the onion until deep golden, about 8 minutes — properly browned onion is the flavor base, so don't rush it.
- 2
Add the ginger-garlic paste and cook 1 minute, then add all the ground spices (cumin, coriander, garam masala, turmeric, chili) and stir for 30 seconds until fragrant. Add a splash of water if they start to stick.
- 3
Add the chopped tomatoes and 1 teaspoon salt. Cook for 8-10 minutes, mashing the tomatoes, until thickened and the oil starts to separate.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.