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Homemade Chana Masala photo

Homemade Chana Masala

This Homemade Chana Masala is a flavorful journey into Indian cuisine! Hearty chickpeas and rich spices make it a must-try!
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Chana Masala:
  • 14 ounces dried chickpeas
  • 1 teaspoon baking soda
  • 2 tablespoons vegetable oil
  • 1 large onion peeled, quartered, and thinly sliced
  • 1 tablespoon cumin seeds
  • 1 tablespoon fresh ginger grated
  • 3 cloves garlic minced
  • 1 whole green chili minced
  • 1 14-ounce can whole plum tomatoes undrained
  • 1 tablespoon tomato paste
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon ground turmeric
  • Salt to taste
  • Fresh cilantro leaves for garnish
  • Green chilies for garnish
  • Grape tomatoes quartered, for garnish
  • Red onion thinly sliced, for garnish
  • Naan bread for serving

Equipment

  • Large Bowl
  • Pot
  • Skillet
  • Wooden spoon
  • Knife
  • Cutting board
  • Measuring spoons
  • Blender (optional)

Method
 

Cooking Instructions:
  1. Step 1: Soak the Chickpeas - Start by placing the dried chickpeas in a large bowl and cover them with plenty of water. Add the baking soda to help soften the chickpeas. Let them soak overnight or for at least 8 hours.
  2. Step 2: Cook the Chickpeas - After soaking, drain and rinse the chickpeas. In a large pot, add the soaked chickpeas and cover them with fresh water. Bring to a boil over medium-high heat, then reduce the heat to low and let them simmer for about 1 to 1.5 hours, or until tender.
  3. Step 3: Sauté the Aromatics - In a skillet, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they turn golden brown.
  4. Step 4: Add Spices and Garlic - Once the onions are caramelized, add the cumin seeds, grated ginger, minced garlic, and minced green chili. Sauté for another 2-3 minutes until fragrant.
  5. Step 5: Incorporate Tomatoes and Simmer - Add the undrained canned tomatoes and tomato paste to the skillet. Stir in the garam masala, ground cumin, red chili powder, ground turmeric, and salt. Let it simmer for about 10-15 minutes.
  6. Step 6: Combine Chickpeas and Sauce - Once the chickpeas are cooked, drain them and add them to the skillet with the tomato mixture. Stir well and simmer for an additional 10 minutes.
  7. Step 7: Garnish and Serve - Garnish with fresh cilantro leaves, additional green chilies, quartered grape tomatoes, and thinly sliced red onion. Serve hot with naan bread.

Notes

  • Feel free to adjust spices to your taste!
  • This dish freezes well for meal prep.
  • Serve with rice or salad for a complete meal.