Chana Masala
Recipe from Shiza Shahid
In Pakistan, chana masala wouldn’t be the first dish to come to mind when you’re going to host. It’s home food, a simple chickpea curry. Cozy. Something my amma would make me when I was sick. And maybe it’s for that very reason that I love including it in this dinner party. Rich in healing spices like ginger and turmeric, it’s a dish I consider perfect for January. Another reason I love this dish is that it is gloriously hands-off. Once you temper the spices and prepare your base, you leave everything to stew, letting time aid the flavor. Ultimately, the chickpeas should reach a thick, gravy-like consistency.
Featured in: Dinner at Our Place
10 min
1 hour
4 to 6
What You'll Need
Ingredients
- 1/4 cup ghee
- 1 small yellow onion, finely chopped
- 1 1/2 teaspoons cumin seeds
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, finely chopped
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 1/2 teaspoons ground turmeric
- 1 1/2 teaspoons Kashmiri chile powder (aka lal mirch)
- 2 1/2 teaspoons kosher salt
- 1 1/2 cups finely chopped plum tomatoes or one
- 14.5-ounce can diced tomatoes
- Two 15-ounce cans chickpeas, drained and rinsed
For Serving
- 1/2 bunch of cilantro, leaves picked and coarsely chopped
- 1 teaspoon garam masala
- Finely chopped yellow onion (optional)
- 1-inch piece fresh ginger, peeled and julienned (optional)
- 1 lemon, cut into wedges, for squeezing
Directions
Step 1
In the Always Pan, heat the ghee over medium heat until hot and shimmering. Add the onion and cook until soft and light golden brown, about 10 minutes.
Step 2
Add the cumin seeds and toast until fragrant, about 2 minutes. Add the ginger and garlic and cook until fragrant and barely starting to get color, about 4 minutes.
Step 3
Add the coriander, cumin, turmeric, chile powder, and salt and cook, stirring often, until the spices have bloomed lightly and the mixture has darkened in color, about 2 minutes.
Step 4
Add the tomatoes and stir often until they start to break down, 7 to 10 minutes. Add the chickpeas and 2 cups water, stirring well to combine everything.
Step 5
Bring the chana masala to a boil. Reduce the heat to maintain a soft simmer and cook until you have a gravy that coats the chickpeas and the back of a spoon, about 25 minutes.
Step 6
Use your spoon to lightly smash two-thirds of the chickpeas, adding 1/2 cup water if the masala gets too thick. Taste for salt and adjust accordingly.
Step 7
Garnish with the cilantro, garam masala, some chopped onion (if using), and the julienned ginger (if using). Serve with the lemon wedges.
Shiza Shahid
Shiza is a self-taught home cook and host extraordinaire. With over a decade of experience bringing people together, her hosting style is raw, vulnerable, and cathartic. She believes in the power of gathering so much that she cofounded Our Place to enable others to cook and eat together.
