Indian chana masala

Name: Indian chana masala
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 tbsp vegetable oil; 1 tsp yellow mustard seeds; 1 brown onion, thinly sliced; 3 garlic cloves, finely chopped; 1 tbsp grated fresh ginger; 1 tbsp garam masala; 1/2 tsp turmeric; 1/4 tsp chilli powder (see tips); 400g can diced tomatoes; 2 x 400g cans chickpeas, rinsed, drained; 50g baby spinach, plus extra, to serve; Natural yoghurt, to serve; Lemon wedges, to serve

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Indian cuisine is known for its rich flavors and enticing spices, and one dish that perfectly embodies this is Chana Masala. 🇮🇳🌱

Contents

Indian chana masala Ingredients Directions Notes

Chana Masala, also known as Chole, is a classic vegetarian dish made with chickpeas cooked in a flavorful blend of aromatic spices. 😋🌿 The dish originates from the North Indian region, where it is a popular street food and a staple in households.

The star ingredient, chickpeas, provides a creamy texture and a satisfying protein boost. Combined with a medley of spices like cumin, coriander, turmeric, and garam masala, the dish bursts with a harmonious blend of flavors that tantalize the taste buds. 🌟🔥

Also Read: Roasted Eggplant With Miso and Sesame Seeds

Indian chana masala

Recipe by RecipesVillaCourse: MainCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

288

kcal

Chana masala is a chickpea curry originating in the Indian subcontinent. It is a staple dish in North Indian cuisine.

Ingredients

2 tbsp vegetable oil
1 tsp yellow mustard seeds
1 brown onion, thinly sliced
3 garlic cloves, finely chopped
1 tbsp grated fresh ginger
1 tbsp garam masala
1/2 tsp turmeric
1/4 tsp chilli powder (see tips)
400g can diced tomatoes
2 x 400g cans chickpeas, rinsed, drained
50g baby spinach, plus extra, to serve
Natural yoghurt, to serve
Lemon wedges, to serve

Directions

Heat the oil in a large saucepan over medium heat. Cook the mustard seeds and onion, stirring, for 4 minutes or until the onion is golden and soft. Add the garlic and ginger and cook, stirring, for 1 minute or until aromatic.
Add the garam masala, turmeric and chilli powder and cook, stirring, for another minute. Stir through the tomato and 125ml (1/2 cup) water. Cover, reduce the heat to low and simmer for 10 minutes.
Uncover and stir through the chickpeas and spinach. Once the spinach has wilted, remove from the heat. Season with salt. Divide among serving bowls.
Top with a dollop of yoghurt and a few extra spinach leaves. Serve with lemon wedges.

Notes

*Use more or less chilli powder, depending on your preference.
*The flavours of this dish develop over time, so make it a day ahead, if you like. Reheat over medium heat and add the spinach leaves just before serving. Any leftovers are great for lunches.

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