Dish from Punjab, in northern India and Pakistan, chana masala is a chickpea curry that is an essential part of the vegetarian cuisine of the Indian subcontinent.
Indian
Chana Masala
Traditional Indian Chana Masala: Spiced Chickpea Curry, Step by Step Vegetarian Recipe.
- Indian
- MAIN COURSES
- Light
- Low fat
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 12 g
- Carbohydrates 38 g
- Fat 9 g
Story behind the dish
Preparation
Chana Masala is an Indian preparation with easy difficulty. Reserve about 45 minutes in total (15 for mise en place and preparation, 30 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of cooked chickpeas.
- Have ready: 2 crushed tomatoes.
- Have ready: 1 onion.
- Have ready: 2 cloves of garlic.
- Have ready: 1 piece of ginger.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Sauté the chopped onion in oil until golden brown.
Sauté the chopped onion in oil until golden brown. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Add the chopped garlic and ginger
Add the chopped garlic and ginger, sauté for 1 minute. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the dry spices (cumin
Add the dry spices (cumin, coriander, turmeric) and toast for 30 seconds. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the crushed tomato and cook for 10 minutes until the oil is...
Add the crushed tomato and cook for 10 minutes until the oil separates from the sauce. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the chickpeas and a little water
Add the chickpeas and a little water, cook for 15 minutes over medium heat. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the garam masala at the end
Add the garam masala at the end, adjust the salt and serve with fresh cilantro. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Cooking until 'the oil separates' is the traditional sign that the spice stir-fry is ready.
- Lightly mash some chickpeas to thicken the sauce naturally.
Variations
- Chana masala with added spinach
- Spicier version with extra chilli
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.