Quick Chana Masala
This easy chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps match the texture you'd get from soaking dried ones.
Yield
4
Ingredients
1 large red onion; plus more thinly sliced for serving (optional)
2 plum tomatoes
2 15-oz. cans chickpeas (do not drain)
3 Tbsp. vegetable oil
1 tsp. cumin seeds
6 garlic cloves, finely grated
1 1" piece ginger, peeled, finely grated
2 tsp. garam masala
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
1 tsp. ground coriander
½ tsp. amchur (dry mango powder)
½ tsp. ground turmeric
½ tsp. Kashmiri or other red chile powder
⅛ tsp. ground cinnamon
Juice of ½ lime
¼ cup chopped cilantro, plus leaves with tender stems for serving
2 Tbsp. unsalted butter (optional)
Steamed rice, naan, or crusty bread (for serving)
Instructions
Step 1
Grate 1 large red onion on the large holes of a box grater; set aside. Cut ends off 2 plum tomatoes and grate flesh down to skins; discard skins. Set aside separately.
Step 2
Bring two 15-oz. cans chickpeas with their liquid to a boil in a medium saucepan; cook, stirring occasionally, until chickpeas swell slightly and are a bit lighter in color, 10–15 minutes. Remove from heat.
Step 3
Meanwhile, heat 3 Tbsp. vegetable oil in a large skillet over medium. Cook 1 tsp. cumin seeds, swirling pan, until seeds start to pop and sputter, 10–20 seconds. Add 6 garlic cloves, finely grated, one 1" piece ginger, peeled, finely grated, and reserved grated red onion. Cook, stirring often, until most of the water has evaporated, 7–9 minutes.
Step 4
Add reserved grated tomatoes to skillet and cook, stirring, 1 minute. Add 2 tsp. garam masala, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1 tsp. ground coriander, ½ tsp. amchur (dry mango powder), ½ tsp. ground turmeric, ½ tsp. Kashmiri or other red chile powder, and ⅛ tsp. ground cinnamon. Cook, stirring, until fragrant and color deepens slightly, about 2 minutes.
Step 5
Add chickpeas with their liquid to pan, reduce heat, and simmer, stirring often, until mixture thickens and takes on a slightly shiny appearance as the oils start to separate, 10–15 minutes. Stir juice of ½ lime, ¼ cup chopped cilantro, and 2 Tbsp. unsalted butter (if using) into chana masala.
Step 6
Divide chana masala among bowls and top with cilantro leaves with tender stems and sliced red onion (if using). Serve with steamed rice, naan, or crusty bread.
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