Classics · Indian

Chana
Masala

Chana Masala
Time
30'
Diff.
easy
Kcal
380
/ serving
Servings
4
Gather 16 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 08

Prep the base

2 szt
4 szt
20 g

Finely dice onion (2 szt). Press garlic (cloves) (4 szt) through a garlic press or grate it. Peel fresh ginger (20 g) with a teaspoon (scraping the skin off) and grate it finely.

Tip
Ginger skin comes off easier with a spoon than a peeler — less waste.
Step 02 of 08

Brown the onion

3 łyżka
2 szt

Heat rapeseed oil (3 łyżka) in a pot or deep pan 26 cm cm over medium heat. Add onion (2 szt) and fry 8-10 minutes until clearly golden and soft. This is the flavor foundation — under-cooked onion leaves the curry flat.

Step 03 of 08

Add garlic and ginger

4 szt
20 g

Add garlic (cloves) (4 szt) and fresh ginger (20 g). Fry 1 minute, stirring constantly. Don't let the garlic burn — it turns bitter.

Step 04 of 08

Toast the spices

1 łyżeczka
1 łyżeczka
1 łyżeczka
1 łyżeczka
0,5 łyżeczka

Add ground cumin (1 łyżeczka), ground coriander (1 łyżeczka), turmeric (1 łyżeczka), sweet paprika (1 łyżeczka) and chili flakes (0,5 łyżeczka). Stir over heat for 30 seconds. Spices bloom in fat — without this step the curry tastes like tomatoes with powder on top.

Tip
If spices start to burn, add the passata immediately — don't wait.
Step 05 of 08

Add tomatoes

500 g
200 ml
1 łyżeczka

Pour in tomato passata (500 g) and water (200 ml). Add salt (1 łyżeczka). Stir, scraping anything stuck to the bottom.

Step 06 of 08

Simmer with chickpeas

800 g

Drain and rinse canned chickpeas (2 cans, drained) (800 g) under cold water — the canning liquid is cloudy and has an aftertaste. Add to the pot. Simmer uncovered 10 minutes over low heat — the sauce should reduce and thicken.

Step 07 of 08

Finish the flavor

1 łyżeczka
0,5 szt

Take the pot off the heat. Add garam masala (spice mix, spice aisle) (1 łyżeczka) and squeeze in juice from lemon (juice) (0,5 szt). Garam masala goes in at the end — cooking kills its aroma. The lemon acid wakes up the whole curry.

Step 08 of 08

Serve

1 szt

Chop fresh coriander (bunch) or parsley (1 szt) and scatter over the curry before serving. Serve with basmati rice or naan bread.

Chana Masala
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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