Name: Chana Masala
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 tablespoons ghee or neutral oil; 1 tablespoon garlic paste or freshly grated garlic; 1 tablespoon ginger paste or freshly grated ginger (from a peeled 2-inch piece), plus more fresh ginger, peeled and sliced into matchsticks, for serving; 1 medium red onion, peeled and finely chopped; 2 Thai green or bird’s eye chiles, chopped; 1 teaspoon cumin seeds; ¼ teaspoon ground turmeric; ½ teaspoon ground coriander; 1 teaspoon Kashmiri or other hot red chile powder; 4 Roma tomatoes, finely chopped; ¾ teaspoon fine sea salt; 2 (15-ounce) cans of chickpeas, drained, or 3 cups of cooked chickpeas (see Tip); 2 cups unsalted chicken or vegetable stock, or water; ¾ teaspoon garam masala; 2 tablespoons chopped cilantro leaves and tender stems; Rice or roti and lemon wedges, for serving (optional)

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Chana Masala

Nutrition Facts

Per serving · recipe makes 4 · 40m total

Servings

Calories

16% of a 2,000 cal day

314KCAL

Protein

12g24% DV

% DAILY VALUE

Total Fat12g

15%

Saturated5g

24%

Unsaturated7g

—

Total Carbs40g

15%

Fiber9g

34%

Total Sugars11g

—

incl. Added Sugars2g

Starch19g

—

Sodium887mg

39%

% Daily Value is based on a 2,000 calorie day.

Chana masala is a spiced chickpea curry built on a foundation of caramelized onions and tomatoes, flavored with garam masala, coriander, and both dried and fresh chiles. The nutty, buttery chickpeas absorb the warm aromatic spices and develop a rich, slightly tangy flavor. Serve it as a vegetarian main course for lunch or dinner, often with rice or flatbread.

Ingredients

4 SERVINGS

2 tbspghee — or neutral oil
1 tbspgarlic paste — or freshly grated garlic
1 tbspginger paste or freshly grated ginger, plus more fresh ginger, peeled and sliced into matchsticks, for serving — from a peeled 2-inch piece
1medium red onion — peeled, finely chopped
2Thai green chiles — chopped, or bird’s eye chiles
1 tspcumin seeds
¼ tspground turmeric
½ tspground coriander
1 tspKashmiri chile powder — hot red, or other hot red chile powder
4Roma tomatoes — finely chopped
¾ tspfine sea salt
2canned chickpeas — drained, 15 oz, or cooked chickpeas
2 cupsunsalted chicken stock — or unsalted vegetable stock or water
¾ tspgaram masala
2 tbspchopped cilantro leaves and tender stems
Rice or roti and lemon wedges, for serving — optional

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

40m total

Read the method on NYT CookingZainab Shah’s original page

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mainindiancurrybeansgluten free

Nutrition is estimated by Chive from the ingredients above, per serving.

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