Spice Up Your Kitchen: Making Delicious Chana Masala at Home
Craving a taste of India but hesitant to order takeout? Chana Masala, a vibrant and flavorful chickpea curry, is surprisingly easy to make in your own kitchen. With a blend of aromatic spices and simple ingredients, you can create a restaurant-quality dish that’s both satisfying and healthy. Let’s embark on a culinary journey to make this classic Indian favorite!
CHANA MASALA
INGREDIENTS
CHANA MASALA
- 1 cup dried chickpeas (or 2 cans (15 ounces each) chickpeas, drained and rinsed)
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped or 1 can (14.5 ounces) diced tomatoes, undrained
- 2 tablespoons ginger-garlic paste (equal parts ginger and garlic, minced or blended)
- 2 tablespoons vegetable oil or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon amchur powder (dry mango powder, optional)
- 1/2 teaspoon kasuri methi (dried fenugreek leaves), crushed (optional)
- 1 1/2 cups water (or vegetable broth)
- Salt to taste
- Fresh cilantro leaves, chopped, for garnish
- Lemon wedges, for serving (optional)
EQUIPMENT
- Large pot or Dutch oven
- Large bowl (for soaking chickpeas, if using dried)
- Knife
- Cutting board
- Measuring spoons and cups
INSTRUCTIONS
CHICKPEA PREPARATION (if using dried chickpeas)
- 1. Rinse dried chickpeas in a large bowl. Cover with plenty of water (about 4 cups per cup of chickpeas) and soak overnight or for at least 8 hours.
- 2. Drain and rinse the soaked chickpeas.
- 3. In a large pot, add the soaked chickpeas and cover with fresh water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the chickpeas are tender. You can also pressure cook them for faster cooking (about 15-20 minutes at high pressure).
- 4. Once cooked, drain the chickpeas, reserving about 1/2 cup of the cooking liquid. If using canned chickpeas, skip steps 1-4 and proceed to step 5.
MAKING CHANA MASALA
- 5. Heat oil or ghee in a large pot or Dutch oven over medium heat. Add cumin seeds and let them splutter for a few seconds.
- 6. Add finely chopped onions and sauté until golden brown, about 5-7 minutes. Stir occasionally to prevent sticking.
- 7. Add ginger-garlic paste and sauté for about a minute until fragrant.
- 8. Add chopped tomatoes (or canned diced tomatoes) and cook until they soften and break down, about 5-7 minutes. If using fresh tomatoes, cook until the raw smell disappears and the mixture thickens slightly.
- 9. Add turmeric powder, red chili powder, coriander powder, and salt. Sauté the spices for about a minute, stirring constantly, until fragrant. Be careful not to burn the spices.
- 10. Add the cooked chickpeas (or canned chickpeas) to the pot and mix well with the spice mixture. Cook for a couple of minutes to let the chickpeas absorb the flavors.
- 11. Add water or vegetable broth (and the reserved chickpea cooking liquid if you have it) to the pot. Bring the mixture to a simmer, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the flavors have melded together and the gravy has thickened slightly.
- 12. Stir in garam masala, amchur powder (if using), and kasuri methi (if using). Simmer for another 2-3 minutes.
- 13. Taste and adjust salt and spices as needed. If you prefer a tangier flavor, you can add a squeeze of lemon juice at this stage.
- 14. Garnish with fresh cilantro leaves.
Congratulations, you’ve just made delicious homemade Chana Masala! Serve it hot with basmati rice, naan bread, roti, or even quinoa for a satisfying and flavorful meal. Feel free to customize the spice levels to your preference and enjoy experimenting with this versatile and comforting dish. Happy cooking and enjoy the taste of India!
