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Classic Chana Masala with home made spice blend.
- 1 cup chickpeas dry
- 1 large onion finely chopped
- 2 tomatoes chopped
- 4 garlic cloves minced
- ½ inch ginger grated
- 1 tablespoon ghee
- 1 tablespoon chana masala spice blend
- 1 black tea bag optional
- 1 potato boiled, peeled and cubed (optional)
- Salt to taste
- Cilantro for garnish optional
Soak white chickpeas in water overnight or 8-10 hours and pressure cook them until soft. I sometimes pressure cook them with a tea bag to give the dish a rich smoky flavor and deep color. Tea bag can be discarded once the chickpeas are cooked. You can also use rinsed and drained canned chickpeas.
Heat ghee in a medium skillet. Add chopped onions and sauté on medium-high heat until it turns golden brown. Add ginger and garlic. Mix well and cook for another minute.
Add tomatoes and cook for 5 minutes stirring few times until the tomatoes are soft and mushy.
Add chana masala spice blend and mix well. Add boiled chickpeas and salt to taste. Add 1/4th cup of water(more or less) to bring the curry to your desired consistency. Occasionally I also add cubed boiled potato to this dish. You can add more spice blend if you are looking for a spicier chana masala, especially if you decide to add the potato. Simmer for 5 minutes and garnish with cilantro.
Serve with steamed basmati rice or paratha!
Calories: 147kcal | Carbohydrates: 21g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 9mg | Potassium: 391mg | Fiber: 4g | Sugar: 3g | Vitamin C: 9.6mg | Calcium: 48mg | Iron: 3mg