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At a glance: Chana Masala — Chickpea Curry in Ghee: serves 4, cooked in ghee, with no seed oils.
Chana masala is the everyday chickpea curry of North India — quick, deeply spiced, and one of those dishes where ghee produces a demonstrably different and better result than vegetable oil. The cumin seeds bloomed in hot ghee release their fat-soluble aromatic compounds into the fat, which then carry through the entire dish. The same cumin seeds in canola oil produce a flatter, less complex base.
Chana Masala Recipe
Ingredients
- 2 cans (800g total) chickpeas, drained and rinsed
- 2 tbsp ghee
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp chilli powder
- 1 tsp amchoor (dry mango powder) or juice of ½ lemon
- 1 tsp garam masala (added at end)
- 400g crushed tomatoes
- Sea salt
- Fresh coriander, steamed basmati rice, or naan to serve
Method
- Heat the ghee in a saucepan over medium-high heat. Add the cumin seeds. They should spit and sizzle immediately. Let them cook for 20 seconds.
- Add the onion. Cook for 10 minutes, stirring occasionally, until deeply golden.
- Add the garlic, ginger, ground coriander, turmeric, and chilli powder. Cook 1 minute.
- Add the crushed tomatoes. Simmer for 8 minutes until reduced.
- Add the chickpeas and 100ml water. Simmer for 10 minutes, mashing a few chickpeas against the side of the pan to thicken the sauce.
- Add the amchoor and garam masala. Stir and cook for 1 more minute.
- Season with salt. Serve scattered with fresh coriander, with rice or warm naan.
Is chana masala seed oil free?
Yes with ghee. Most restaurant versions use canola or vegetable oil.
What is amchoor?
Dried mango powder — it adds a sharp, tangy sourness that is different from lemon. Available at Indian grocery stores. Lemon juice works as a substitute.
Can I use dried chickpeas?
Yes — soak overnight and cook for 45 minutes before using. The texture is better than canned.
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