ReceptnaptárChana masala (spiced chickpea curry)
Chana masala is the most popular vegan dish of North Indian (Punjabi) cooking: chickpeas in a spiced tomato and onion sauce. It is cheap, filling, high in protein, and found on the menu of every Indian restaurant in the world.
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Ingredients
Method
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- Heat the oil over medium heat and sizzle the cumin seeds for 20 seconds.
- Add the onions and cook for 8–10 minutes until golden, then fry the garlic and ginger for 1 minute.
- Stir in the coriander, turmeric and chilli for 30 seconds, then add the tomatoes and salt.
- Cook for 8–10 minutes until thickened and the oil separates.
- Add the chickpeas and 200 ml water, bring to the boil, then simmer uncovered for 15–20 minutes; mash some of the chickpeas to thicken the sauce.
- Season with garam masala and amchur or lemon juice, sprinkle with coriander, and serve with rice, naan or bhatura.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the onion slowly to deep brown: this gives the dish its depth.
- Amchur (green mango powder) or lemon juice provides the characteristic tang.
- It can be made with dried chickpeas: soak overnight, then simmer for 1–1.5 hours until tender.
- Even better the next day; keeps in the fridge for 4 days and freezes well.
Frequently asked questions
What is chana?
The Indian name for chickpeas.
What do I serve it with?
Rice, naan, roti, or Punjabi bhatura (chole bhature).
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- Jeera rice (cumin rice)
- Kadhi pakora (yogurt curry with chickpea fritters)
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