Spicy Chana Masala (Chickpea Curry)

Name: Spicy Chana Masala (Chickpea Curry)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 cans Canned Chickpeas (drained and rinsed); 1 medium Onion (finely chopped); 2 medium Tomato (pureed); 1 tbsp Ginger-Garlic Paste; 2 pieces Green Chilies (slit); 2 tbsp Cooking Oil; 1 tsp Cumin Seeds; 2 tsp Coriander Powder; 1 tsp Cumin Powder; 0.5 tsp Turmeric Powder; 1 tsp Red Chili Powder; 1 tsp Amchur (Dry Mango Powder); 0.5 tsp Garam Masala; 3 tbsp Fresh Coriander (chopped); 1 tsp Salt

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Rachel Taylor

Time

55 minutes

Servings

Calories

301

A robust and tangy North Indian curry made with chickpeas, simmered in a rich tomato-onion gravy and infused with a blend of aromatic spices.

301

cal

12.5g

protein

38.1g

carbs

12.2g

fat

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Canned Chickpeas (drained and rinsed)	2 cans	199	11g	31g	4g
Onion (finely chopped)	1 medium	11	0g	3g	0g
Tomato (pureed)	2 medium	11	1g	2g	0g
Ginger-Garlic Paste	1 tbsp	3	0g	0g	0g
Green Chilies (slit)	2 pieces	0	0g	0g	0g
Cooking Oil	2 tbsp	62	0g	0g	7g
Cumin Seeds	1 tsp	2	0g	0g	0g
Coriander Powder	2 tsp	3	0g	1g	0g
Cumin Powder	1 tsp	2	0g	0g	0g
Turmeric Powder	0.5 tsp	1	0g	0g	0g
Red Chili Powder	1 tsp	2	0g	0g	0g
Amchur (Dry Mango Powder)	1 tsp	4	0g	1g	0g
Garam Masala	0.5 tsp	1	0g	0g	0g
Fresh Coriander (chopped)	3 tbsp	0	0g	0g	0g
Salt	1 tsp	0	0g	0g	0g

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Canned Chickpeas (drained and rinsed)	2 cans	199	11g	31g	4g
Onion (finely chopped)	1 medium	11	0g	3g	0g
Tomato (pureed)	2 medium	11	1g	2g	0g
Ginger-Garlic Paste	1 tbsp	3	0g	0g	0g
Green Chilies (slit)	2 pieces	0	0g	0g	0g
Cooking Oil	2 tbsp	62	0g	0g	7g
Cumin Seeds	1 tsp	2	0g	0g	0g
Coriander Powder	2 tsp	3	0g	1g	0g
Cumin Powder	1 tsp	2	0g	0g	0g
Turmeric Powder	0.5 tsp	1	0g	0g	0g
Red Chili Powder	1 tsp	2	0g	0g	0g
Amchur (Dry Mango Powder)	1 tsp	4	0g	1g	0g
Garam Masala	0.5 tsp	1	0g	0g	0g
Fresh Coriander (chopped)	3 tbsp	0	0g	0g	0g
Salt	1 tsp	0	0g	0g	0g

Directions

Step 1
Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
Step 2
Add chopped onion and sauté until golden brown. Then add ginger-garlic paste and green chilies, cooking for 2 minutes until fragrant.
Step 3
Add tomato puree and cook until the oil begins to separate, about 8-10 minutes.
Step 4
Stir in coriander powder, cumin powder, turmeric powder, and red chili powder. Cook for 1-2 minutes, stirring constantly.
Step 5
Add the drained chickpeas and 1/2 cup of water. Stir well, cover, and simmer for 10-15 minutes, allowing the flavors to meld.
Step 6
Stir in amchur powder, garam masala, and salt. Cook for another 2-3 minutes.
Step 7
Garnish with fresh coriander leaves and serve hot with bhature, naan, or rice.

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