epicurious4.6
Quick Chana Masala
This easy chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps match the texture you'd get from soaking dried ones.
👥 4 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 55 min👤 Keya Wingfield📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●grater
- ●saucepan
- ●pan
- ●skillet
- ●bowl
📝 Preparation Steps
1
Grate 1 large red onion on the large holes of a box grater; set aside. Cut ends off 2 plum tomatoes and grate flesh down to skins; discard skins. Set aside separately.
plum tomatoes2
2
Bring two 15-oz. cans chickpeas with their liquid to a boil in a medium saucepan; cook, stirring occasionally, until chickpeas swell slightly and are a bit lighter in color, 10–⏱️ 15 minutes. Remove from heat.
15-oz. cans chickpeas (do not drain)2
3
Meanwhile, heat 3 Tbsp. vegetable oil in a large skillet over medium. Cook 1 tsp. cumin seeds, swirling pan, until seeds start to pop and sputter, 10–⏱️ 20 seconds. Add 6 garlic cloves, finely grated, one 1" piece ginger, peeled, finely grated, and reserved grated red onion. Cook, stirring often, until most of the water has evaporated, 7–⏱️ 9 minutes.
. vegetable oil3 Tbsp. cumin seeds1 tsp1" piece ginger, peeled, finely grated1
4
Add reserved grated tomatoes to skillet and cook, stirring, ⏱️ 1 minute. Add 2 tsp. garam masala, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1 tsp. ground coriander, ½ tsp. amchur (dry mango powder), ½ tsp. ground turmeric, ½ tsp. Kashmiri or other red chile powder, and ⅛ tsp. ground cinnamon. Cook, stirring, until fragrant and color deepens slightly, about ⏱️ 2 minutes.
. garam masala2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp. ground coriander1 tsp
5
Add chickpeas with their liquid to pan, reduce heat, and simmer, stirring often, until mixture thickens and takes on a slightly shiny appearance as the oils start to separate, 10–⏱️ 15 minutes. Stir juice of ½ lime, ¼ cup chopped cilantro, and 2 Tbsp. unsalted butter (if using) into chana masala.
Juice of ½ lime. unsalted butter (optional)2 Tbsp
6
Divide chana masala among bowls and top with cilantro leaves with tender stems and sliced red onion (if using). Serve with steamed rice, naan, or crusty bread.
Steamed rice, naan, or crusty bread (for serving)
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