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Indian · Dinner

Chana masala

Tender chickpeas simmered in a deeply cooked onion-tomato masala with cumin, coriander, garam masala, fenugreek, and bright dried mango.

About 9 hr 50 minTotal
About 1 hr 50 minActive
$Cost
ModerateDifficulty
Makes 6 servings
North Indian chana masala with intact tender chickpeas in thick onion-tomato masala, cilantro, and basmati rice.

Equipment

  • Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.

Ingredients

1× recipe · Makes 6 servings

  • 1 1/2 cups dried chickpeas, soaked 8 to 12 hours and drained
  • 6 cups water
  • 2 teaspoons kosher salt, divided
  • 3 tablespoons neutral oil
  • 1 Indian bay leaf
  • 1 small cinnamon stick
  • 4 green cardamom pods, cracked
  • 1 teaspoon cumin seeds
  • 2 medium yellow onions, finely chopped
  • 1 serrano chile, slit
  • 1 tablespoon grated ginger
  • 4 garlic cloves, minced
  • 1 1/2 pounds ripe tomatoes, finely chopped
  • 2 teaspoons ground coriander
  • 1 teaspoon Kashmiri chile powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 tablespoon kasuri methi, crushed
  • 1 teaspoon amchur dried mango powder
  • 1/2 cup chopped cilantro
  • 6 cups steamed basmati rice

Instructions

  1. Cover soaked chickpeas with 6 cups water and 1 teaspoon salt. Simmer until completely tender but intact, 60 to 90 minutes, or pressure-cook 18 minutes with natural release; reserve 2 cups cooking liquid.

  2. Heat oil in a . Bloom bay, cinnamon, cardamom, and cumin 30 seconds, then cook onions, chile, and remaining salt until deep golden, 10 to 12 minutes.

  3. Add ginger and garlic for 1 minute, then tomatoes, coriander, chile powder, and turmeric. Cook, stirring often, until tomatoes collapse and oil beads at the edges, 12 to 15 minutes.

  4. Add chickpeas and 1 1/2 cups reserved liquid. Mash 1/2 cup chickpeas against the pot, cover, and simmer 20 minutes so whole chickpeas absorb the masala.

  5. Stir in garam masala, kasuri methi, amchur, and cilantro. Adjust thickness with reserved liquid and serve with basmati rice.

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