Chana Masala

Ingredients

• 2 tbsp Canola oil
• 1 tsp Ground cumin
• 2 Yellow onion, finely chopped
• 5 cloves Garlic, minced
• 1 ½ tbsp Fresh ginger, minced
• 1 Serrano pepper, minced
• 2 tsp Ground coriander
• ¾ tsp Ground turmeric
• 1 ½ tsp Garam masala
• 1 can Crushed tomatoes, no salt added
• 2 cans Chickpeas, canned no-salt-added, drained
• ¾ tsp Kosher salt
• 1 Lemon
• ½ cup Cilantro, chopped
• 1 ½ cups Basmati rice

Method

1. Start the rice. Heat the oil and drop in the cumin seeds; when they sizzle and darken, about 30 seconds, add the onions.
2. Cook the onions over medium-high for 12 minutes, stirring, until they are genuinely browned at the edges — not translucent, browned. Most home chana masala is pale because this step is cut to five minutes.
3. Add the garlic, ginger and serrano for 1 minute, then the coriander, turmeric and half the garam masala for 30 seconds.
4. Add the tomatoes and cook 6-8 minutes until the mixture darkens, pulls away from the pan and you can see oil at the edges. That separation is the sign that the masala is done.
5. Add the chickpeas, salt and 3/4 cup water. Simmer 10 minutes, mashing about a quarter of the chickpeas against the side of the pan to thicken the sauce.
6. Off the heat: the rest of the garam masala, a big squeeze of lemon, and the cilantro. Taste for salt and acid — it should be bright, not just warm.

Notes

✨ The restaurant touch

Half the garam masala at the end rather than all of it at the start. The volatile aromatics survive, and that is the smell you get at a good Indian restaurant.

🧒 For the kids

Leave the serrano out and serve it with plenty of rice and yogurt. Chickpeas in tomato sauce is a shape most children already accept.

🥡 Leftovers

Better on day two. Keeps 5 days, freezes 3 months.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.