# Easy Chana Masala

Chana masala is a hearty North Indian chickpea curry in a tangy, spiced tomato sauce. It is vegan, high in fiber and protein, and gets better as it sits.

This version uses canned chickpeas and pantry spices, so it takes about 40 minutes. The key is browning the onions well and cooking the tomatoes down until the sauce turns thick and rich.

- Total time: 40 min (prep 10 min, cook 30 min)
- Serves: 4
- Per serving (estimated): 360 kcal, 14 g protein
- Cuisine: Indian. Category: Main course. Diet: vegan, gluten-free, dairy-free.

## Ingredients

- 2 tbsp vegetable oil or ghee
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 green chili, slit or minced (optional)
- 1 tsp cumin seeds
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 2 tsp garam masala, divided
- 1 tsp Kashmiri chili powder or paprika
- 1 can crushed tomatoes (400 g)
- 2 cans chickpeas (400 g each), drained and rinsed
- 1 cup water
- 1 tsp kosher salt, to taste
- 1 lemon, juiced
- 1/4 cup fresh cilantro, chopped

## Method

1. Heat the oil in a large deep skillet or pot over medium heat. Add the cumin seeds and sizzle for 20 seconds, until fragrant.
2. Add the onion and a pinch of salt. Cook 8 to 10 minutes, stirring, until deep golden brown.
3. Stir in the garlic, ginger and chili. Cook 1 minute, until the raw smell is gone.
4. Add the coriander, turmeric, chili powder and 1 teaspoon of garam masala. Stir 30 seconds, until fragrant.
5. Pour in the crushed tomatoes. Cook 5 minutes, stirring, until the sauce thickens and the oil begins to separate at the edges.
6. Add the chickpeas, water and salt. Simmer uncovered over medium-low heat for 15 minutes, until the sauce is thick and clings to the chickpeas. Mash a few chickpeas on the side of the pan to thicken.
7. Stir in the remaining 1 teaspoon of garam masala and the lemon juice. Taste for salt.
8. Top with cilantro and serve with rice or naan.

## Why it works

- Browning the onions deeply builds a sweet base that rounds out the sharp tomatoes.
- Toasting cumin seeds and ground spices in hot oil releases flavor that dry spices alone cannot give.
- Cooking the tomatoes until the oil separates removes the raw acidity and concentrates the flavor.
- Simmering the chickpeas in the sauce lets them soak up flavor and gives a thick, clingy sauce.
- Garam masala and lemon added at the end keep the aroma fresh and bright.

## The science

- **Browning onions for sweetness.** As onions cook, their natural sugars caramelize and sulfur compounds mellow, turning sharp into sweet. Golden onions give chana masala its deep base flavor. Rushing the step leaves a harsh, raw onion taste, so give the onions a full 8 to 10 minutes.
- **Blooming spices in oil.** Spice aromas are fat soluble, so frying them in oil dissolves and spreads those flavors through the dish. Brief heating of 20 to 30 seconds is enough, but too long will burn them and make them bitter.
- **Cooking down the tomato.** Simmering tomatoes drives off water and cooks away sharp, raw acidity while concentrating sweet and savory flavors. The oil separating at the edges is the classic sign that the masala is ready for the chickpeas.

## Tips

- Mash a few chickpeas in the pan for a thicker sauce without any cream or flour.
- Add a pinch of sugar if your tomatoes taste very sharp.
- Let the curry sit for 10 minutes off the heat, since the flavor deepens as it rests.

## Mistakes to avoid

- Rushing the onions leaves a raw taste, so cook them until deep golden.
- Burning the ground spices makes them bitter, so keep the heat at medium and add liquid quickly.
- Skipping the salt until the end can leave the dish flat, so season in layers and taste at the finish.

## Variations and swaps

- Add a couple of handfuls of baby spinach at the end for greens.
- Stir in a spoonful of coconut milk or yogurt for a creamier sauce.
- Add diced potatoes with the water and simmer until tender for a heartier curry.
- Swap canned chickpeas for 1.5 cups of dried chickpeas, soaked and cooked until tender.
- Swap garam masala for a mix of cumin, cinnamon and clove if you have none.
- Swap oil for ghee for a richer, nuttier flavor.

## Storage

Refrigerate within 2 hours for up to 4 days. It also freezes well for up to 3 months. Reheat on the stove until it reaches 165°F (74°C), adding a splash of water to loosen it.

## FAQ

**What is chana masala?**

Chana masala is a North Indian dish of chickpeas simmered in a spiced tomato and onion sauce. It is usually served with rice, naan, roti or bhatura and is naturally vegan.

**Can I use canned chickpeas for chana masala?**

Yes, canned chickpeas work well and make the dish much faster. Drain and rinse them first. They soften a bit more in the sauce, which makes it thicker and more flavorful.

**What is the difference between chana masala and chickpea curry?**

Chana masala is a specific North Indian style with tomatoes, onion, ginger, garlic and a tangy spice mix. Chickpea curry is a broad term that can include coconut or other regional styles.

**How do I make chana masala thicker?**

Simmer uncovered until the liquid reduces, and mash a few chickpeas against the pan. The starch in the mashed chickpeas thickens the sauce naturally.

**What do you serve with chana masala?**

Basmati rice, naan or roti are classic. A spoon of yogurt, sliced onions and a wedge of lemon add freshness. It also pairs well with a simple cucumber salad.

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Source: https://cookingscientist.com/recipes/chana-masala (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846