North Indian Chickpea Curry (Chana Masala)

Name: North Indian Chickpea Curry (Chana Masala)
Prep time: 20 min
Cook time: 610 min
Total time: 630 min
Yield: 2
Ingredients: 200 g dried chickpeas; 1 large onion; 1 large tomato; 2 clove garlic; 1/2 cm piece fresh ginger; 2 tbsp neutral oil; 1/2 tsp turmeric; 1/4 tsp cayenne pepper; 1 tsp cumin seeds; 1 tsp garam masala; 1 tsp salt; 1 tbsp butter, divided; 1 handful cilantro; 1 tbsp lemon juice

This homestyle North Indian chickpea curry is rich, warming, and deeply savory, with tender chickpeas simmered in a spiced onion-tomato masala. Serve it with chapati, roti, naan, or basmati rice for a comforting vegetarian meal.

Servings2 Portions

Prep Time20 Mins

Cook Time610 Mins

Difficulty

Intermediate

Ingredients

dried chickpeas
200 g
large onion
1
large tomato
1
garlic
2 clove
fresh ginger
0.5 cm piece
neutral oil
2 tbsp
turmeric
0.5 tsp
cayenne pepper
0.3 tsp
cumin seeds
1 tsp
garam masala
1 tsp
salt
1 tsp
butter, divided
1 tbsp
cilantro
1 handful
lemon juice
1 tbsp

Step-by-Step Instructions

Rinse the dried chickpeas well, then soak them overnight in plenty of water. Drain, place in a pot with fresh water, and boil for about 90 minutes, or until tender. If using canned chickpeas, drain and rinse them, then skip this soaking and boiling step.

Place the cooked chickpeas in a microwave-safe bowl with enough fresh water to just cover them. Stir in the turmeric and cayenne pepper, then microwave for about 10 minutes to soften them further and season the cooking liquid.

Heat the neutral oil in a heavy-bottomed pan over medium heat. Add the cumin seeds and cook until fragrant and the sizzling slows, then stir in the chopped garlic and ginger.