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Flavorful Chana Masala Recipe Easy Homemade Spiced Chickpea Curry

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A quick and easy homemade spiced chickpea curry bursting with bold flavors and satisfying texture, perfect for busy weeknights or casual get-togethers.

Ingredients

Scale
  • 2 cups cooked chickpeas (or one 15 oz/425g can, drained and rinsed)
  • 1 large onion, finely chopped
  • 2 medium ripe tomatoes, finely chopped or pureed
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 small green chili, finely chopped (optional)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala (freshly ground if possible)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon amchur (dried mango powder) or 1 tablespoon lemon juice
  • 2 tablespoons vegetable oil or mustard oil
  • Salt to taste
  • 1 to 1 1/2 cups water (240–360 ml)
  • A handful fresh cilantro, chopped

Instructions

  1. Heat 2 tablespoons of oil in a large skillet over medium heat for about 3 minutes until hot.
  2. Add 1 teaspoon cumin seeds and toast for about 30 seconds until they pop and release aroma.
  3. Add finely chopped onion and sauté for 8-10 minutes until golden brown and soft, stirring often.
  4. Stir in minced garlic, grated ginger, and chopped green chili (if using). Cook for 1-2 minutes until fragrant.
  5. Add coriander powder, turmeric powder, red chili powder, and garam masala. Stir continuously for 1 minute, careful not to burn the spices.
  6. Add chopped or pureed tomatoes and cook for 8-10 minutes until the mixture thickens and oil starts to separate.
  7. Add cooked chickpeas and mix well to coat with the masala.
  8. Pour in 1 to 1 1/2 cups water to desired consistency, season with salt, and bring to a gentle boil.
  9. Reduce heat and simmer uncovered for 15 minutes to thicken and meld flavors.
  10. Stir in amchur powder or lemon juice to adjust tanginess.
  11. Turn off heat and garnish with chopped fresh cilantro before serving.

Notes

Use dried chickpeas soaked and cooked for creamier texture if time allows. Toast spices gently to avoid bitterness. Adjust water gradually for desired curry consistency. Freshly ground garam masala and a squeeze of lemon juice brighten the dish. Leftovers taste better the next day. Freeze in portions for up to 3 months.

Nutrition

Keywords: chana masala, chickpea curry, Indian curry, easy chana masala, spiced chickpeas, vegetarian curry, vegan curry, gluten-free curry

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