Chana Masala is one of the most popular North Indian curries, known for its bold flavors and hearty texture. Made with boiled chickpeas simmered in an onion-tomato gravy, it’s perfect for pairing with bhature, puri, or steamed rice. This dish is not only filling but also packed with protein, making it a regular in many Indian households.
Ingredients
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2 cups boiled chickpeas (chole)
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2 onions, finely chopped
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2 tomatoes, pureed
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2 green chilies, slit
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1 tsp ginger-garlic paste
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1 tsp cumin seeds
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1 bay leaf
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1 tsp turmeric powder
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2 tsp coriander powder
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1 tsp red chili powder
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1 tsp garam masala
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2 tbsp oil
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Salt to taste
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Fresh coriander leaves for garnish
Instructions
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Heat oil in a pan, add cumin seeds and bay leaf. Let them crackle.
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Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste.
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Add tomato puree and cook until oil separates. Mix in turmeric, coriander powder, and red chili powder.
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Add boiled chickpeas with 1 cup water. Simmer for 10–12 minutes.
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Sprinkle garam masala and garnish with fresh coriander before serving.
Tip: For extra depth of flavor, add a teaspoon of chole masala spice blend if available.