India · Vegetable and Mushroom Dishes

Chana Masala

A Punjabi street food staple that became an all-India classic — chickpeas simmered in a thick spiced tomato-onion sauce with cumin, coriander, garam masala, and a squeeze of lime.

35 min✻2 servings✻290 kcal
Chana Masala

Ingredients

  • cooked chickpeas250 g
  • onion1
  • tomatoes, chopped or grated2
  • garlic cloves2
  • fresh ginger1 tsp
  • ground coriander1 tsp
  • ground turmeric0.5 tsp
  • garam masala0.5 tsp
  • chili to taste0.5 tsp
  • cumin seeds or mustard seeds1 tsp
  • vegetable oil2 tbsp
  • salt to taste
  • juice of half a lime or lemon
  • fresh cilantro for serving

Method

  1. 1Heat oil in a pan. Add cumin or mustard seeds and fry until they pop.
  2. 2Add onion and fry until golden. Add garlic, ginger, and spices — cook 1–2 minutes.
  3. 3Add tomatoes and cook down to a thick sauce, 5–7 minutes.
  4. 4Add chickpeas, stir well, braise 10–12 minutes. Season with salt to taste.
  5. 5Add lime juice and cilantro. Serve hot with rice, flatbreads, or as a standalone dish.