THE SPICE MAGIC KITCHEN
Chana masala
Chickpeas simmer in a cumin-scented tomato gravy finished with lemon.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 4 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Stainless-steel saucepan.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Soften aromatics
Medium
Have readyNeutral oil, Onion, finely chopped, Garlic, grated, Fresh ginger, grated
- Heat oil; cook onion 7–9 minutes.
- Stir in garlic and ginger for 1 minute.
Illustrative preparation stage 2 Cook tomato masala
Medium-low
Have readyCrushed tomatoes, Ground cumin, Ground coriander, Kashmiri chili powder, Ground turmeric
- Add tomatoes, cumin, coriander, chili and turmeric; cook, stirring regularly.
SPICE MAGICGround Cumin PowderView this spice →Next: Simmer chickpeas ↓Illustrative preparation stage 3 Simmer chickpeas
Low
Have readyCanned chickpeas, rinsed and drained, Water, Fine salt
- Add chickpeas, water and salt; simmer 10–12 minutes.
- Mash a few chickpeas against the pan to thicken.
Illustrative preparation stage 4 Finish
Off heat
Have readyGaram masala, Lemon juice
- Stir in garam masala and lemon juice; take off heat and serve.
AT THE TABLE
A few good things alongside.
Steamed rice
Roti
Cucumber-mint yogurt dip
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Original development draft; kitchen validation pending.
Recipe development status
Uses canned chickpeas for a shorter home method. This original draft replaces the earlier short chana-masala entry; it still needs kitchen validation.
FROM YOUR SPICE SHELF
