I love a good Indian curry for dinner. You? This chana masala chickpea curry is a winner dinner here at home! Love the flavors and aromas…Can’t get enough of it!
Are you familiar with Indian cooking?
I have to say that I am just starting to learn how to cook Indian.
I invested in a lovely collection of spices when I was in Dubai a few months ago. Brought them back with me and I put myself to the test.
The very first meal I made was this classic Punjab chana masala.
It also goes by the name of chole.
And it was an instant hit here at home!
Garam Masala
I love my spices.
My spice cupboard is full to the brim now, but it is really worth it.
The flavors you get when you combine them is amazing.
I have enjoyed Indian dishes in restaurants before. I remember epic dinner at the famous curry houses in London’s Brick Lane (also called Curry Street). Poppadums, dips, onion bhadjis. And then that lamb Royale curry we had there was fantastic.
But I always felt like that kind of cooking was out of my comfort zone. Especially those vibrant coloured creamy curries, those were to die for. But so out of my reach.
Not anymore.
And I am so glad that I finally took that first step to cooking Indian at home!
Ghee
Clarified butter is used a lot in Indian cooking.
If you don’t find ghee, then vegetable oil is also excellent for this chickpea curry below.
So what do I like to serve this chana masala chickpea curry with?
I love my curries with naan bread to mop up that rich curry sauce. Naan, paratha or chapati are a great match!
Ready to cook Indian today?
Enjoy!
Slow Braised Chana Masala (Indian Chickpea Curry)
Indian flavors on your dinner table tonight!
- 2 cups dried chickpeas soaked overnight, drained
- 2 tbsp ghee (or vegetable oil for vegan option)
- 2 large yellow onions finely chopped
- 4 large garlic cloves minced
- 1 inch piece ginger minced
- 3 tomatoes chopped
- 2 green chilies slit lengthwise (optional)
- 1 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 2 tsp garam masala
- 1 tsp paprika
- 1/2 tsp ground cayenne pepper optional
- 1 tsp salt adjust to taste
- 4 cups water or vegetable broth
- fresh cilantro leaves chopped (for garnish)
- juice of one lemon
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1. Add the vegetable oil (or ghee) to a large pot. Place it over medium heat. Add the cumin seeds. Gently fry them until fragrant.
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2. Add the chopped onions. Fry until golden. Stir in the minced garlic, ginger, and green chilies (if using). Cook for another minute.
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3. Add the chopped tomatoes. Cook them until they break down and become soft. Add the ground coriander, ground cumin, turmeric, garam masala, paprika, and cayenne pepper (if using). Stir well. Cook for 5 more minutes.
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4. Add the drained chickpeas. Stir well. Pour in the water or vegetable broth. The chickpeas should be fully submerged.
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5. Turn the heat up until the curry is boiling. Then lower the heat to a mere simmer.
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6. Cover the pot. Simmer the chickpea curry for 90 minutes or more. The chickpeas should be super soft in the end.
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7. Add extra salt and spices if you like. In the end add the lemon juice.
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8. Serve with fresh cilantro and rice or naan.
