How to Make Chana Masala
Recipe Information
Chana Masala
Cultural Context
Chana Masala, originating from the Indian subcontinent, is a beloved dish made primarily with chickpeas and a blend of spices. Traditionally served with rice or bread, it reflects the rich culinary heritage of India, where legumes are a staple. This dish is not only popular in India but has also gained global recognition, often found in Indian restaurants worldwide, celebrated for its hearty flavor and nutritional benefits.
chickpeas
🥗Healthier: lentils
💰Cheaper: canned beans
Lentils are lower in calories and quicker to cook.
garam masala
🥗Healthier: curry powder
💰Cheaper: mixed spices
Curry powder offers a similar flavor profile at a lower cost.
fresh ginger
🥗Healthier: ginger powder
💰Cheaper: ground ginger
Ground ginger is more accessible and has a longer shelf life.
fresh cilantro
🥗Healthier: parsley
💰Cheaper: dried herbs
Parsley can be a milder substitute for those who dislike cilantro.
Cut the red onion into four pieces through the stem end.
Mince part of the onion for garnish and process the rest in a food processor.
Cut cilantro stems and leaves into rough one-inch pieces and add to the food processor.
Peel and coarsely cut a 1.5 inch piece of ginger and add to the food processor.
Peel and coarsely cut 2 cloves of garlic and add to the food processor.
Stem and seed 2 serrano chilies, adding half to the food processor and saving the other half for garnish.
Process the aromatics in the food processor for about 20 seconds until finely ground.
Transfer the processed aromatics to a saucepan with 3 tablespoons of vegetable oil.
Heat the saucepan over medium-high heat until the aromatics are soft and start to stick to the bottom, about 5-7 minutes.
Process one can of whole peeled tomatoes in the food processor until smooth, about 30 seconds.
Add the processed tomatoes to the saucepan with the cooked aromatics.
Add 1 teaspoon Kashmiri chili powder, 1 teaspoon cumin, 0.5 teaspoon turmeric, and 0.5 teaspoon fennel seeds to the saucepan and stir to combine.
Cook the spices in the oil for about 1 minute until aromatic.
Add canned chickpeas (with their liquid) and stir to combine with the spices.
Bring the mixture to a boil, then lower the heat and cover to maintain a simmer for about 15 minutes.
After 15 minutes, add 1.5 teaspoons of garam masala and 0.5 teaspoon of salt, then simmer for an additional 8-12 minutes to thicken.
Taste and adjust seasoning if necessary before serving.
Transfer the chana masala to a serving bowl and garnish with mixed onion, sliced serrano chilies, and cilantro leaves.
Serve with a lime wedge.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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