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Entrees
Indian
4 servings
10 minutes
34 minutes
Chana Masala is a hearty Indian entrée featuring tender chickpeas simmered in a fragrant tomato-onion sauce with garlic, ginger, and warming spices. Bold yet comforting, this versatile dish is perfect served with basmati rice or warm naan, with a squeeze of lemon to brighten every bite.
2 cups Melissa’s Peeled & Steamed Chickpeas (if substituting canned chickpeas, drain and rinse)
2 tablespoons cooking oil of choice
1 large onion, finely chopped
2 large tomatoes, chopped
3 cloves garlic, minced
1-inch ginger, grated
2 green chilies, diced (optional)
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
Salt to taste
Fresh cilantro for garnish
Lemon wedges for serving
Heat oil in a heavy-bottomed pan, or Dutch oven. When oil is shimmering, add cumin seeds, and let them splutter.
Add onions and sauté until golden brown (5-7 minutes).
Stir in garlic, ginger and green chilies. Cook for 1-2 minutes, being mindful not to burn.
Add tomatoes and cook until soft (6-8 minutes).
Add all spices (coriander, cumin, garam masala, turmeric, chili powder and salt) and cook for 2-3 minutes.
Add chickpeas and a splash of water to preferred consistency. Simmer for 10 minutes.
Garnish with fresh cilantro.
Serve hot with steamed basmati rice, naan or roti, and lemon wedges.
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