Chana Masala
Before cooking
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Steps as written in the recipe card.
4 stepsTiming varies by step
Ingredient prep checklist
- Yellow Onion: 1 medium yellow onion (chopped)
- Garlic: 2 garlic cloves (grated)
- Fresh Ginger: ½ teaspoon grated fresh ginger
- Sea Salt: Heaping 1 teaspoon sea salt
- Tomatoes: 1 (28-ounce) can whole peeled tomatoes
- Chickpeas: 3 cups cooked chickpeas (drained and rinsed)
- Cilantro: ½ cup chopped fresh cilantro (plus more for serving)
- Lemon Juice: 1 teaspoon fresh lemon juice (plus more for serving)
- Whole Milk: Whole milk Greek yogurt (for serving)
medium heat
Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 8 minutes, stirring often, or until soft and well browned.
Visual cue
until soft and well browned.
Step help
Watch for
Timing8 minute
for 8 minutes
Texture
until soft and well browned.
Source
Chana Masala
Chana Masala
References
This step uses
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion (chopped)
Equipment reference
- Skillet, required
large skillet
Full ingredient reference
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion (chopped)
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- Pinch of cayenne pepper
- 2 garlic cloves (grated)
- ½ teaspoon grated fresh ginger
- Heaping 1 teaspoon sea salt
- ½ cup water
- 1 (28-ounce) can whole peeled tomatoes
- 3 cups cooked chickpeas (drained and rinsed)
- ½ cup chopped fresh cilantro (plus more for serving)
- 1 teaspoon fresh lemon juice (plus more for serving)
- Cooked brown rice or white rice
- Whole milk Greek yogurt (for serving)