🇮🇳 India · Food
North Indian Chana Masala
By eatmundo · August 3, 2026
A robust and tangy chickpea curry flavored with a blend of toasted ground spices. This protein-packed dish is a cornerstone of Indian vegetarian cooking.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 2 tbsp of oil in a pot over medium-high heat and add the cumin seeds until they crackle.
- 2
Add the chopped onions and fry for 7 minutes until they turn a deep golden brown color.
- 3
Stir in the ginger paste and cook for 1 minute until the raw smell disappears entirely.
- 4
Pour in the tomato puree and cook for 10 minutes until the oil starts surfacing clearly.
- 5
Add the coriander powder and salt, mixing well to create a fragrant, thick base.
- 6
Fold in the chickpeas and stir for 3 minutes to coat every pea in the spice mix.
- 7
Add 1 cup of water and simmer for 15 minutes, allowing the chickpeas to soften and absorb the curry.
- 8
Finish with a light sprinkle of fresh herbs or lemon juice for brightness before serving.
Frequently Asked Questions
Should I use canned or dried chickpeas?+
Both work; dried need overnight soaking and boiling, while canned are convenient and ready to use.
Can I make it less spicy?+
Yes, simply reduce the chili or use less garam masala, as the base flavor relies on the aromatics.
What should I serve this with?+
It is traditionally served with Bhatura, Naan, or simple steamed basmati rice.
Is the onion color important?+
Yes, the deep golden brown color of the onion is essential for the depth and sweetness of the final sauce.
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