Chana masala is easy to make at home with a fragrant blend of herbs and spices like ginger and chile for a delicious spin on Indian chickpea curry.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
413 Calories
Recipe Instructions
Step 1
Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
Step 2
Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
Step 3
Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.
Ingredients
1 onion, chopped
3 tablespoons olive oil
1 tomato, chopped
1 teaspoon chili powder
1 teaspoon garam masala
1 pinch salt to taste
water as needed
1 (15 ounce) can chickpeas
4 cloves garlic, chopped, or more to taste
1 (1 inch) piece fresh ginger, peeled and chopped
1 green chile pepper, seeded and chopped
2 fresh bay leaves
1 teaspoon coriander powder
1 teaspoon fresh cilantro leaves, for garnish, or more to taste
