From the Cook
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Big Batch Chana Masala
Instructions
1
Finely chop the onion. Scrape peel from the ginger with a spoon, then coarsely chop ginger. In a food processor, blend the ginger and garlic together into a smooth paste, scraping the sides several times. (You'll have enough for this recipe plus extra for another use.) Set 2 tablespoons of ginger-garlic paste aside and refrigerate the remainder, covered, for up to one week.
2
Heat the oil in a Dutch oven over medium-high heat until shimmering. Add the cumin seeds, and when they start to sizzle, add the onion. Reduce heat to medium and cook, stirring occasionally, until onion turns golden brown, 12-14 minutes. Meanwhile, prepare the seasonings.
3
Combine the coriander, salt, ginger-garlic paste, turmeric, and garam masala in a small bowl. Add to browned onions in pot and stir well. Cook, stirring, over medium heat, until fragrant, about 30 seconds.
4
Add the tomatoes and stir to combine. Increase heat to medium-high and cook, stirring often, until liquid evaporates and masala turns into a loose paste, about 8 minutes.
5
Rinse the chickpeas in a colander and drain. Add to the pot and stir well to combine, then add the water. Cover and cook over medium-high heat for about 5 minutes to blend flavors.
6
Coarsely chop the cilantro. Stir the chana masala well, then sprinkle with cilantro and serve.
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Tips & Tricks (5)
- Toast Your Cumin Seeds First 🌰Bloom the cumin seeds in hot oil for 30-60 seconds before adding onions to unlock deeper, more complex flavors that elevate the entire dish.
- Make a Ginger-Garlic Paste 🧄Blend fresh ginger and garlic with a splash of water into a smooth paste rather than mincing—this distributes the flavors evenly throughout the sauce for consistent taste in every spoonful.
- Drain and Rinse Your Chickpeas 🫘Always drain and rinse canned chickpeas thoroughly under cold water to remove excess sodium and starch, preventing a gummy texture and allowing better spice absorption.
- Simmer Low and Long 🔥Keep the heat at a gentle simmer for 15-20 minutes after adding tomatoes so flavors meld together beautifully without the chickpeas breaking down or the sauce becoming too thick.
- Reserve Fresh Cilantro for Garnish 🌿Add most of the cilantro at the very end or as a garnish rather than cooking it down—this preserves its bright, fresh flavor and adds a vibrant finishing touch to each serving.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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