Cooking Lucid
Chana Masala
Hearty chickpeas simmered in a tangy, spiced tomato-onion gravy. A beloved Punjabi street food and pantry staple — protein-rich, vegan, and perfect with bhatura or rice.
Prep 10 min
Cook 30 min
Total 40 min
Serves 6
Ingredients
Step 1 — Prep the chickpeas
- 2 (15 oz) cans chickpeas (drained and rinsed)
- 1 cup reserved chickpea liquid or water
Step 2 — Make the masala
- 2 tbsp oil
- 1 large onion (finely chopped)
- 4 garlic cloves (minced)
- 1 tbsp grated ginger
- 2 green chilies (slit)
- 2 medium tomatoes (pureed)
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp turmeric
- 1 tsp garam masala
- 1 tsp amchur (dried mango powder) or 1 tbsp lemon juice
- 1 tsp salt
- Fresh cilantro
Step 3 — Serve
- Basmati rice
- Bhatura or naan
- Onion rings and lemon wedges
Instructions
- 1
Sauté aromatics
Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle 30 seconds. Add onion and cook 8 minutes until golden. Stir in garlic, ginger, and green chilies; cook 1 minute.
- 2
Simmer the chickpeas
Add tomato purée and all dry spices. Cook 5 minutes until oil separates. Add chickpeas, reserved liquid, and salt. Simmer 15–20 minutes, mashing a few chickpeas against the side of the pot to thicken the gravy. Stir in amchur or lemon juice.
- 3
Serve
Garnish with cilantro and serve with rice, bhatura, or naan. Top with raw onion rings and lemon wedges.
Nutrition per serving: 280 cal · 12g protein · 42g carbs · 8g fat · 10g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
