Chana Masala
Serves 6 • Active: 35–45 min • Total: 45–60 min
Ingredients
Chickpeas
2 cans (15 oz / 425 g each) chickpeas, drained (reserve up to 1 cup / 240 ml aquafaba for a silkier sauce)
Aromatic Paste
2 tablespoons lemon juice, divided
6 cloves garlic, roughly chopped (≈3 tablespoons)
2 tablespoons fresh ginger, finely chopped
2 green Thai or serrano chiles, chopped (seeded for less heat)
½ teaspoon fine salt
Masala (Spice Gravy)
3 tablespoons neutral oil or ghee
1 teaspoon cumin seeds
½ teaspoon black mustard seeds (optional)
1 bay leaf (optional)
1 large onion, finely diced
Pinch of baking soda (≈¼ teaspoon, optional, speeds browning)
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 teaspoon Kashmiri red chile powder (or mild chili powder + paprika)
½ teaspoon freshly ground black pepper
1½ teaspoons kosher salt, divided (to taste)
Tomatoes & Liquid
1 can (28 oz / 800 g) whole peeled tomatoes, hand-crushed
1–2 cups unsalted stock (replace up to ½ cup with reserved aquafaba for silkier texture)
To Finish
1 teaspoon garam masala, divided (½ teaspoon during simmer, ½ teaspoon at the end)
2–3 tablespoons fresh lemon juice (to taste)
1–2 teaspoons coconut sugar or jaggery (optional, balances heat and acidity)
½ cup fresh cilantro, chopped (plus extra for serving)
Fresh ginger matchsticks (optional, for garnish)
Method
1. Make the Aromatic Paste
In a mortar & pestle or mini-processor, pound/process garlic, ginger, chiles, ½ teaspoon salt, and 1 tablespoon lemon juice into a fairly fine paste. Reserve the remaining lemon juice for finishing.
2. Temper & Brown
Heat the oil or ghee in a wide pot over medium heat. Add cumin seeds (plus mustard seeds and bay leaf if using). When they crackle and smell toasty (10–20 seconds), add onion, baking soda, and ¼ teaspoon of the kosher salt. Cook, stirring often, until the onions start to stick and brown. When a brown fond forms, splash in 1 tablespoon water, scrape up the browned bits, and continue. Repeat as needed until onions are deep golden-brown, 8–12 minutes total.
3. Bloom the Paste & Spices
Add the aromatic paste and cook for 60–90 seconds until fragrant. Stir in ground coriander, ground cumin, turmeric, Kashmiri chile, and black pepper. Fry for 30–45 seconds more (add a drizzle of oil if the pan looks dry).
4. Build a Jammy Tomato Base
Add the hand-crushed tomatoes and ¾ teaspoon kosher salt. Simmer briskly, stirring, until thick, glossy, and you see tiny pools of oil at the edges, 8–10 minutes.
5. Simmer the Chickpeas
Stir in chickpeas, 1 cup stock, and ½ teaspoon garam masala. Bring to a steady simmer and cook 12–20 minutes, uncovered, stirring occasionally. Mash a ladleful of chickpeas against the side of the pot to thicken naturally. Add more stock in small splashes if needed for a loose-stew consistency.
6. Finish Bright
Remove from heat. Stir in the remaining ½ teaspoon garam masala, reserved 1 tablespoon lemon juice, and an additional 1–2 tablespoons lemon juice to taste. Add coconut sugar if using. Rest 5 minutes, then adjust salt, heat, and sourness.
7. Serve
Fold in chopped cilantro. Top with fresh ginger matchsticks (optional). Serve hot with basmati or jeera rice, naan, or roti, plus extra lemon wedges at the table.
Notes & Tips
Salt balance: Use ~¼ teaspoon with onions and ¾ teaspoon with tomatoes. Keep the remaining ½ teaspoon (or more) for finishing. Since your stock is unsalted, this split keeps flavors balanced as they concentrate.
Onion browning hack: That pinch of baking soda speeds browning. Don’t overdo it or you’ll taste it. Deglazing with spoonfuls of water builds deep flavor.
Heat control: Seed the chiles for a gentler dish, leave them in for a kick. Kashmiri chile adds color with moderate heat.
Body & texture: Aquafaba makes the sauce silkier; mashing chickpeas thickens without cream.
Oil-free option: Dry-toast whole spices and soften onions with splashes of stock instead of oil.
Make ahead: Even better on Day 2. Refrigerate up to 4 days or freeze for 1 month. Add stock or water when reheating.
