Spiced Indian Chana Masala with Cumin and Coriander

Name: Spiced Indian Chana Masala with Cumin and Coriander
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 ½ cups dried chickpeas; 2 tbsp cooking oil; 1 large onion; 2 medium tomatoes; 1 tbsp ginger-garlic paste; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp turmeric powder; 1 tsp red chili powder; Salt; 2 ½ cups water; 1 tsp cumin seeds; 1 tsp garam masala; ½ tsp fennel seeds; 2 bay leaves; 4 cloves; 2 green cardamom pods; Fresh cilantro leaves; 1 tsp lemon juice

A vibrant and wholesome chickpea curry.

Enjoy this hearty and flavorful chana masala, a staple dish in Indian cuisine, perfect for any meal, offering a rich combination of spices and textures.

1 h 30 min
4
Intermediate

Ingredients

For the Chana Masala

1 ½ cups dried chickpeas

soaked overnight

2 tbsp cooking oil

1 large onion

finely chopped

2 medium tomatoes

chopped

1 tbsp ginger-garlic paste

2 tsp ground cumin

2 tsp ground coriander

1 tsp turmeric powder

1 tsp red chili powder

Salt

to taste

2 ½ cups water

For the Spice Mix

1 tsp cumin seeds

1 tsp garam masala

½ tsp fennel seeds

2 bay leaves

4 cloves

2 green cardamom pods

For the Garnish

Fresh cilantro leaves

chopped

1 tsp lemon juice

Preparation

Soaking the Chickpeas

Soak Chickpeas

Soak the chickpeas in a bowl of water overnight, ensuring they are fully submerged.

Drain Chickpeas

Drain and rinse the chickpeas before using.

Set Aside

Set aside until ready to cook.

Preparing the Spice Mix

Dry Roast Spices

Dry roast the cumin seeds, fennel seeds, cloves, cardamom pods, and bay leaves in a pan until aromatic.

Cool and Grind

Allow them to cool, then grind to a fine powder using a spice grinder.

Let the roasted spices cool completely before grinding to preserve potency.

Mix with Garam Masala

Mix with the garam masala for a perfect blend.

Ensure the spice mix is ground to a fine consistency to avoid grainy texture in the masala.

Cooking Process

Sautéing Aromatics

Heat oil in a large pot. Add onions and sauté until golden brown. Add ginger-garlic paste and continue to sauté for 2 minutes.

Timing: 10 min; Heat: Medium heat

Creating the Base

Stir in tomatoes, salt, turmeric, red chili powder, ground cumin, and ground coriander. Cook until the tomatoes break down completely.

Timing: 15 min

Simmering the Chana

Add the chickpeas and water, bring to a boil, then reduce heat and simmer until tender.

Timing: 60 min; Heat: Low heat

Plating & Serving