Creamy Vegetarian Chana Masala with Toasted Spices and Fresh Cilantro Recipe
Chana Masala is a flavorful and aromatic Indian chickpea curry made with a blend of spices, tender onions, tomatoes, and cooked chickpeas, simmered to perfection. This hearty and comforting dish is traditionally served over rice and garnished with fresh cilantro and a dollop of creamy Greek yogurt, making it a wholesome meal full of vibrant tastes and textures.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Spices and Seasonings
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- Pinch of cayenne pepper
- Heaping 1 teaspoon sea salt
Produce
- 1 medium yellow onion, chopped
- 2 garlic cloves, grated
- ½ teaspoon grated fresh ginger
- ½ cup chopped fresh cilantro, plus more for serving
- 1 teaspoon fresh lemon juice, plus more for serving
Canned Goods
- 1 (28-ounce) can whole peeled tomatoes
Legumes
- 3 cups cooked chickpeas, drained and rinsed
Oils and Fats
- 2 tablespoons extra-virgin olive oil
Liquids
- ½ cup water
Servings
- Cooked brown rice or white rice, for serving
- Whole milk Greek yogurt, for serving
Instructions
- Heat the Oil and Cook Onions: Warm 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the chopped medium yellow onion and cook for about 8 minutes, stirring frequently, until the onions are soft and nicely browned.
- Add Spices and Aromatics: Lower the heat to medium-low and add 1 teaspoon cumin seeds, 1 teaspoon garam masala, ½ teaspoon ground coriander, ½ teaspoon ground turmeric, ¼ teaspoon ground cardamom, and a pinch of cayenne pepper. Stir and cook the spices for 30 seconds until fragrant. Then mix in 2 grated garlic cloves, ½ teaspoon grated fresh ginger, 1 heaping teaspoon sea salt, and ¼ cup water to meld the flavors.
- Add Tomatoes and Simmer: Pour in the 28-ounce can of whole peeled tomatoes, breaking them apart with your hands or using a wooden spoon in the skillet. Bring the mixture to a simmer and cook for 8 to 10 minutes until the sauce thickens.
- Incorporate Chickpeas and Simmer: Add 3 cups of cooked chickpeas along with the remaining ¼ cup of water. Stir well and continue to simmer for 20 to 25 minutes, stirring occasionally, until the sauce is thick and fully developed.
- Finish with Herbs and Lemon: Remove from heat and stir in ½ cup chopped fresh cilantro and 1 teaspoon fresh lemon juice to brighten the dish.
- Serve: Spoon the chana masala over cooked brown or white rice. Garnish with extra cilantro, additional lemon juice if desired, and a dollop of whole milk Greek yogurt for a creamy contrast.
Notes
- Use freshly ground spices for optimal flavor.
- Adjust cayenne pepper quantity to control the heat level.
- Cooking times may vary slightly depending on stovetop and skillet.
- Leftovers refrigerate well and taste even better the next day.
- For a vegan version, omit Greek yogurt or use a dairy-free alternative.
