Q1: What is the absolute secret to a deep, rich flavor in an Indian curry?

There are two main secrets, both used in this recipe! First, take the time to properly brown your onions . This step goes beyond just softening them and creates a deep, sweet, and caramelized flavor base. Second, it is crucial to "bloom" your spices by toasting them in the hot oil for about 30-60 seconds before you add your liquids. This awakens their essential oils and is the key to a truly fragrant and complex curry.

Q2: What is the difference between using whole cumin seeds and ground cumin?

Toasting whole cumin seeds in the hot oil releases a much deeper, nuttier, and more complex flavor than you can get from using pre-ground cumin powder. It is a simple step that makes a huge difference in the final, authentic flavor of the dish.

Q3: Can I make this with dry chickpeas instead of canned?

You can, but you will need to plan ahead. You will need to soak about 1 1/2 cups of dry chickpeas overnight. Drain them and then add them to the pot along with the tomatoes. You will likely need to add an extra 2-3 cups of water or broth and increase the simmering time significantly (to about 1 1/2 to 2 hours) to ensure that the dry chickpeas are completely tender.

Q4: Is this Chana Masala recipe very spicy?

As written, this recipe is very mild . The only source of heat is a small pinch of cayenne pepper. If you like a spicier curry, you can increase the amount of cayenne pepper, add one or two finely minced green chiles (like a serrano or a jalapeño) with the onion, or serve the finished dish with your favorite hot sauce.

Q5: Can I make this recipe vegan?

Yes! The Chana Masala itself is already completely vegan. To keep the entire meal vegan, simply serve it with rice and fresh cilantro and omit the dairy-based Greek yogurt topping, or use your favorite brand of plain, unsweetened, dairy-free yogurt .

The Best Authentic Chana Masala Recipe (Restaurant-Style!)

A classic and authentic recipe for Chana Masala, a popular Indian chickpea curry. This one-pan, vegetarian dish features a rich and aromatic sauce, created by browning onions, then blooming a blend of whole and ground spices like cumin, garam masala, and turmeric. A flavorful base of crushed whole tomatoes, fresh ginger, and garlic is simmered with cooked chickpeas until thick and the flavors have melded. The curry is finished with a bright kick from fresh cilantro and lemon juice, and is traditionally served over rice with a dollop of yogurt.

Author: Evelyn

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
1 teaspoon cumin seeds
1 teaspoon garam masala
½ teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon ground cardamom
Pinch of cayenne pepper
2 garlic cloves, grated
½ teaspoon grated fresh ginger
1 heaping teaspoon sea salt
½ cup water
1 (28-ounce) can whole peeled tomatoes
3 cups cooked chickpeas, drained and rinsed
½ cup chopped fresh cilantro, plus more for serving
1 teaspoon fresh lemon juice, plus more for serving
Cooked brown or white rice, for serving
Whole milk Greek yogurt, for serving

Instructions

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook for 8 minutes, stirring often, until soft and well browned.
Reduce the heat to medium-low. Add the cumin seeds, garam masala, coriander, turmeric, cardamom, and a pinch of cayenne. Stir and cook for 30 seconds, until the spices are fragrant.
Stir in the grated garlic, ginger, salt, and ¼ cup of the water.
Add the whole peeled tomatoes, crushing them with your hands or a wooden spoon as you add them to the skillet.
Bring the sauce to a simmer and cook for 8 to 10 minutes, until it has thickened.
Add the chickpeas and the remaining ¼ cup of water. Stir and let the mixture simmer for 20 to 25 minutes, stirring occasionally, until the sauce is thick.
Stir in the fresh cilantro and lemon juice.
Serve the chana masala over rice, with dollops of Greek yogurt and more cilantro and lemon juice, if desired.

Notes

‘Blooming’ the spices by toasting them in the hot oil for about 30 seconds before adding the liquids is a key technique that brings out their deep, aromatic flavors.
The long, slow simmer is crucial for the flavors to meld together and for the sauce to reach the perfect consistency.
This dish is naturally vegan and gluten-free. The optional yogurt topping makes it vegetarian.

Find it online: https://cookupjoy.com/chana-masala-recipe/