Indian 35 min

Chana Masala

Name: Chana Masala
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cans (15 oz each) chickpeas, drained and rinsed; 2 tablespoons neutral oil; 1 large yellow onion, finely diced; 5 cloves garlic, minced; 1-inch piece fresh ginger, grated; 1 can (14 oz) crushed tomatoes; 2 teaspoons chana masala spice blend; 1 teaspoon cumin seeds; 1 teaspoon coriander powder; 1/2 teaspoon turmeric; 1 teaspoon Kashmiri red chili powder; 1 teaspoon amchur (dried mango powder); 1/2 teaspoon garam masala; 1 cup water; Salt to taste; Fresh cilantro and lemon wedges for serving

veganvegetarianhigh-proteingluten-free

Ingredientsfor 2

310

Cal

14g

Protein

46g

Carbs

Fat

12 cans (15 oz each) chickpeas, drained and rinsed
22 tablespoons neutral oil
31 large yellow onion, finely diced
45 cloves garlic, minced
51-inch piece fresh ginger, grated
61 can (14 oz) crushed tomatoes
72 teaspoons chana masala spice blend
81 teaspoon cumin seeds
91 teaspoon coriander powder
101/2 teaspoon turmeric
111 teaspoon Kashmiri red chili powder
121 teaspoon amchur (dried mango powder)
131/2 teaspoon garam masala
141 cup water
15Salt to taste
16Fresh cilantro and lemon wedges for serving

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Instructions

1
Heat oil in a large skillet or pot over medium-high heat. Add cumin seeds and let them sizzle for 30 seconds. Add onion and cook for 8–10 minutes, stirring occasionally, until deeply golden brown — this color is essential for flavor.
2
Add garlic and ginger, cook 2 minutes. Add coriander, turmeric, chili powder, and chana masala spice blend. Stir for 1 minute, then add crushed tomatoes. Cook for 10–12 minutes, stirring often, until the oil separates from the tomato base.
3
Add chickpeas and water. Bring to a boil, then reduce to a simmer. Cook uncovered for 15 minutes, occasionally pressing some chickpeas against the side of the pot to thicken the sauce naturally.
4
Stir in amchur and garam masala. Taste and adjust salt. Simmer 5 more minutes. The final sauce should be thick and clingy with deep reddish-brown color. Serve topped with fresh cilantro and a squeeze of lemon, alongside bhatura or rice.