Chana Masala
A bright, spiced chickpea curry with a tangy tomato base and fragrant aromatics; hearty and ready in under an hour. The sauce is simmered until silky and a few chickpeas are lightly smashed to thicken and bind the flavors.
2 can chickpeas, rinsed and drained
1 onion, finely chopped
3 clove garlic, minced
1 tbsp ginger, grated
1 can diced tomatoes, with juices
2 tbsp tomato paste
2 tbsp vegetable oil
1 tsp cumin seeds
2 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
1 tsp garam masala
¼ tsp cayenne
1 tsp salt
1 tsp sugar
½ cup water
1 lemon, juiced
1 bunch cilantro, chopped
1 bay leaf
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Coconut Chutney
A bright, cooling South Indian chutney with fresh coconut and lime, finished with a hot mustard-and-curry leaf tempering for aroma and crunch. Quick to grind and lively alongside dosas, idli, or grilled meats.
Mushroom Matar
Earthy mushrooms and sweet green peas simmered in a fragrant, lightly spiced tomato-onion gravy — comforting and bright. Quick to make yet layered with classic Indian spices for satisfying weeknight dinner flavor.
Kadai Chicken
A bold, spice-forward chicken curry finished with crisp bell peppers and a coarsely ground kadai masala that gives each bite a fragrant, toasted warmth. Bright tomato and charred peppers keep the sauce tangy and lively while the chicken stays juicy and tender.