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Chana Masala
India
The signature dish of Punjabi street food, served with fluffy bhatura bread.
Punjab's bold chickpea curry — robust, tangy and deeply spiced. Street food royalty.
Prep
15 mins
Cook
35 mins
Difficulty
Easy
Calories
360 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
2 x 400g tinschickpeas, drained
2 largetomatoes, blended
1 largeonion, diced
2 tbspginger-garlic paste
1 tsp eachcumin, coriander, turmeric, chilli
2 tspamchoor
1 tspgaram masala
Method
1
Fry onion until deep golden. Add ginger-garlic paste.
2
Add dry spices. Stir 30 seconds.
3
Add tomatoes. Cook 10 minutes until thick.
4
Add chickpeas and water. Simmer 15 minutes.
5
Add garam masala and amchoor.
Chef's Tip
Amchoor gives the characteristic sour tang — lemon juice works if unavailable.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.