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Quick 10-Minute Chana Masala
easy
Dinner
Indian
Quick 10-Minute Chana Masala
5m
Préparation
5m
Cuisson
4
Portions
1K+
Vues
1 photos • Appuyez pour voir
A rich, flavorful North Indian chickpea curry made in just 10 minutes using pantry staples, fresh ginger, garlic, and aromatic spices. Perfect for busy weeknight meals.
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4
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Ingrédients
- ✓30 ml neutral cooking oil
- ✓1 tsp cumin seeds
- ✓1 medium yellow onion
- ✓15 ml ginger-garlic paste
- ✓1 tsp ground coriander
- ✓0.5 tsp ground turmeric
- ✓0.5 tsp red chili powder
- ✓1 tsp garam masala
- ✓240 ml crushed canned tomatoes
- ✓2 cans (15 oz each) chickpeas
- ✓120 ml water
- ✓0.5 tsp salt
- ✓15 ml lemon juice
- ✓30 ml fresh cilantro
Instructions
1
Heat oil in a large skillet or saucepan over medium-high heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
💡
Astuce:Be careful not to burn the cumin seeds.
2
Add the finely chopped onion, ginger, and garlic paste. Sauté rapidly for 2 minutes until softened and light golden.
💡
Astuce:Use a high flame and stir constantly to speed up cooking.
3
Stir in ground coriander, turmeric, red chili powder, and garam masala. Fry the spices with the onion mixture for 30 seconds until aromatic.
4
Pour in the crushed tomatoes, drained chickpeas, water, and salt. Bring to a rapid simmer and stir well to combine all flavours.
💡
Astuce:Lightly mash a few chickpeas with the back of your spoon to thicken the gravy instantly.
5
Remove from heat, stir in fresh lemon juice, and garnish with chopped fresh cilantro. Serve warm with rice or naan.
📝 Notes du chef
Serve hot with steamed basmati rice or fresh naan bread. Store leftovers in an airtight container in the refrigerator for up to 4 days.
10-minute
chana
masala
quick dinner
vegan
gluten-free
curry
chickpea curry
quick Indian recipe
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