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Flavorful Chana Masala Curry Recipe Easy Authentic Indian Spices

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A quick and easy authentic Indian chana masala curry featuring tender chickpeas simmered in a rich, tangy tomato base with aromatic spices. Perfect for cozy dinners, potlucks, or meal prepping.

Ingredients

Scale
  • 2 cups cooked chickpeas or 1 can (15 oz/425 g), drained and rinsed
  • 1 medium onion, finely chopped
  • 2 large ripe tomatoes, chopped or 1 can (14 oz/400 g) crushed tomatoes
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 small green chili, finely chopped (optional)
  • 2 tablespoons cooking oil (vegetable, mustard, or olive oil)
  • 1 teaspoon cumin seeds
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • ½ teaspoon turmeric powder
  • 1½ teaspoons garam masala
  • 1 teaspoon amchur (dried mango powder) or fresh lemon juice
  • Salt to taste
  • ¾ cup (180 ml) water
  • Handful fresh cilantro, chopped (for garnish)

Instructions

  1. Finely chop the onion, mince garlic, grate ginger, and chop green chili if using. Rinse and drain canned chickpeas or soak and cook dried chickpeas ahead.
  2. Heat 2 tablespoons oil in a medium heavy-bottomed skillet over medium heat. Add 1 teaspoon cumin seeds and toast until fragrant and popping, about 30 seconds.
  3. Add chopped onions and cook, stirring often, until golden brown and caramelized, about 8-10 minutes.
  4. Stir in minced garlic, grated ginger, and green chili. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
  5. Add 1 tablespoon coriander powder, 1 teaspoon cumin powder, and ½ teaspoon turmeric powder. Stir thoroughly and cook for 1 minute to toast the spices lightly.
  6. Add chopped tomatoes or canned crushed tomatoes. Cook until tomatoes soften and oil starts to separate from the masala, about 7-8 minutes.
  7. Stir in chickpeas, mixing well to coat them with the spiced tomato base.
  8. Pour in ¾ cup water, stir, and bring to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally to prevent sticking.
  9. Stir in 1½ teaspoons garam masala and 1 teaspoon amchur powder or lemon juice. Cook uncovered for 2-3 minutes. Taste and add salt as needed.
  10. Remove from heat, garnish with chopped fresh cilantro, and serve hot with basmati rice or warm naan.

Notes

Toast whole cumin seeds before grinding spices to release essential oils for authentic flavor. Caramelize onions thoroughly for natural sweetness. Add lemon juice or amchur powder at the end to keep tang fresh. Adjust water to achieve desired sauce consistency. Leftovers taste better after refrigeration and freeze well.

Nutrition

Keywords: chana masala, chickpea curry, Indian spices, easy Indian recipe, vegan curry, gluten-free, weeknight dinner, authentic Indian

Find it online: https://emmaoven.com/flavorful-chana-masala-curry-recipe-easy-authentic-indian-spices/