20-Minute Chana Masala (Chickpea Curry)
20-Minute Chana Masala (Chickpea Curry), this recipe mirrors the rich flavors of restaurant-style Chana Masala using canned chickpeas.
Servings: 4 people
Calories: 50kcal
Ingredients
- ⅓ cup olive oil or any neutral oil
- 1 14 ounce can of chickpeas
- 1 medium onion chopped
- 2 tbsp ginger garlic paste
- 1 tbsp tomato paste
- ½ cup water
Whole spices
- 1 cinnamon stick
- 2 green cardamoms
- 4 black peppercorns
- ½ tsp cumin seeds
- 1 bay leaf
Powdered spices and salts
- ½ tsp turmeric powder
- 1 tsp red chili powder
- ¼ tsp garam masala powder
- 2 tsp coriander powder
- 1 tsp kosher salt
- ½ tsp black salt
- 1 tsp dried pomegranate powder anardana powder
- 1 tbsp dried mango powder amchur powder
Garnish
- 2 tbsp cilantro chopped finely
- 1 green pepper chopped finely
- 1 tbsp dried fenugreek leaves kasuri methi
Instructions
- Heat the oil in a skillet or pot over medium heat. Add the onion and cook, stirring regularly, until translucent.
- Stir in the whole spices and mix it for 20 seconds.
- Now add in the ginger garlic paste and mix it for 15 seconds.
- Add in the tomato paste and mix it well.
- Now add in the salt and powdered spices and mix for 10 seconds.
- Add the drained can of chickpeas and mix it well.
- Now add water and mix well.
- Cover with the lid and cook it for 5 minutes.
- Uncover and turn off the stove.
- Add in the garnishes dried fenugreek leaves, fresh cilantro, and green pepper.
- Serve with a hot naan or chapati.
Video
Nutrition
Serving: 1serving | Calories: 50kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 91mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 13mg