Chana Masala (Punjabi Spiced Chickpea Tomato Curry)
Chana masala is a staple of Punjabi home cooking and one of North India's most widely eaten vegetarian dishes, found on the menus of dhabas, railway canteens, and five-star hotel restaurants alike. Dried chickpeas are soaked overnight and pressure-cooked until they hold their shape but yield when pressed - the texture of the chickpea is as important as the gravy. The sauce builds from a base of finely diced onions fried until deeply browned, which provides a natural sweetness and body without any cream. Tomatoes cook down with coriander, cumin, turmeric, garam masala, and amchur (dried mango powder) - the amchur contributing a tart, fruity acidity that is the signature note distinguishing chana masala from other chickpea curries. The gravy should be thick and clinging, not soupy - each chickpea wears a dark, spiced coating. Garnished with sliced raw onion, green chili, and a squeeze of lemon, it is served with bhatura (fried bread) as the iconic Punjabi street-food combination chole bhature, or scooped up with roti for a weeknight dinner that costs almost nothing to make but delivers deep satisfaction.
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Instructions
- 1
Fry cumin seeds in oil until fragrant.
- 2
Fry diced onion until golden.
- 3
Add garlic-ginger paste and cook.
- 4
Add tomatoes and spices, cook into a thick sauce.
- 5
Add chickpeas and simmer 10 minutes, finish with garam masala.
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