Spiced Chickpea Tomato Curry — Chana Masala
A tangy Punjabi chickpea curry built on toasted whole spices and a tomato base, finished with dried mango powder and fresh ginger.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely chop 1.5 medium onions (165g) and 2 medium tomatoes (240g). Mince 1 medium green chilli. Measure ginger-garlic paste (2 tbsp), ground coriander (2 tsp), ground cumin (1 tsp), kashmiri chilli powder (2 tsp), turmeric (0.5 tsp), amchur (2 tsp), chana masala (2 tsp), and salt (1 tsp). Have 400g cooked chickpeas drained and ready.
Toast
Heat 3 tbsp neutral oil in a heavy skillet over medium heat. Add 1 tsp cumin seeds, sizzle 15 seconds until fragrant and seeds darken slightly.
Saute
Add chopped onions and cook 7 minutes over medium, stirring often, until deep golden brown. Stir in ginger-garlic paste and green chilli; cook 1 minute until raw smell fades.
Build
Add chopped tomatoes, ground coriander, ground cumin, chilli powder, and turmeric. Cook 5 minutes on medium-low, mashing tomatoes constantly, until oil beads at pan edges and masala darkens.
Simmer
Add chickpeas, salt, and 300ml (1 1/4 cup) hot water. Stir to coat, bring to a simmer, cover, and cook 8 minutes on low, stirring once, until gravy thickens. Uncover and lightly mash 3 tbsp chickpeas against the pan to thicken further.
Finish
Stir in amchur and chana masala. Simmer 2 minutes on low until glossy and fragrant.
Plate
Transfer to serving bowls. Garnish with 2 tbsp fresh coriander and 2 tsp julienned fresh ginger. Serve with basmati rice, bhature, or naan, lemon wedges, mango pickle, and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.