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A hearty and flavorful North Indian chickpea curry, simmered in a spicy onion-tomato gravy. This beloved dish is perfect with fluffy bhature, roti, or steamed rice for a satisfying meal.
For 4 servings
Sauté Aromatics
Build the Masala Base
Simmer the Curry
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A hearty and flavorful North Indian chickpea curry, simmered in a spicy onion-tomato gravy. This beloved dish is perfect with fluffy bhature, roti, or steamed rice for a satisfying meal.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 355.58 calories per serving with 13.35g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finishing Touches
For a richer, creamier gravy, stir in 2-3 tablespoons of full-fat coconut milk or cashew cream during the last 2 minutes of cooking.
Add 2 cups of chopped fresh spinach along with the chickpeas and let it wilt into the curry for added nutrition and flavor.
For a darker, drier version, omit the tomato puree and use more whole spices. A tea bag simmered with the chickpeas will impart the characteristic dark color.
Add 1 cup of diced potatoes or bell peppers along with the onions to make the dish more wholesome.
Chickpeas are an excellent source of protein, which is crucial for muscle repair, immune function, and maintaining energy levels, making this dish highly satisfying.
The high fiber content from chickpeas supports digestive health, helps regulate blood sugar levels, and promotes a feeling of fullness, which can aid in weight management.
This dish provides important minerals like manganese, folate, and iron. Iron is vital for preventing anemia and maintaining energy, while folate is key for cell growth.
The combination of fiber and potassium in chickpeas, along with the use of healthy fats, can contribute to better cardiovascular health by helping manage cholesterol and blood pressure.
One serving of this Chana Masala (approximately 1 cup) contains around 320-350 calories, excluding any accompaniments like rice or bread. The final count can vary based on the amount of oil used.
Yes, Chana Masala is a very healthy dish. It is rich in plant-based protein, dietary fiber, and essential minerals like iron and manganese. The fiber aids digestion and promotes satiety, making it a great choice for a balanced meal.
Absolutely. To use dry chickpeas, soak 1 cup of them overnight in water. The next day, drain the water and pressure cook them with fresh water and a pinch of salt for 15-20 minutes (or until soft). Then, use them in the recipe as directed.
To reduce the spice level, you can omit the green chilies and reduce the amount of Kashmiri red chili powder. Kashmiri chili powder is mild, but for zero heat, you can use a pinch of paprika for color instead.
Chana Masala is incredibly versatile. It pairs traditionally with fluffy bhature or puri. It's also excellent with naan, roti, paratha, or simply served over steamed basmati or jeera rice.
Leftover Chana Masala can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often improve overnight. Reheat gently on the stovetop or in the microwave.