Chana Masaledar is a beloved Indian dish that transforms humble chickpeas into a deeply flavorful meal. The base begins with whole cumin seeds sizzling in oil, releasing their earthy aroma before onions are caramelized to a soft golden brown. A blend of ground cinnamon, nutmeg, cloves, and coriander adds warmth and complexity, while fresh ginger and garlic provide a pungent kick. Tomato paste enriches the sauce, creating a thick, savory coating for the chickpeas. Finished with a squeeze of bright lemon juice and a hint of cayenne pepper, this dish offers a perfect balance of spicy, tangy, and sweet notes. It is incredibly satisfying served over steamed basmati rice or with warm naan bread. Ideal for weeknight dinners, this vegan-friendly curry is hearty, comforting, and packed with plant-based protein.
Chana Masaledar
Description
Chana Masaledar is a beloved Indian dish that transforms humble chickpeas into a deeply flavorful meal. The base begins with whole cumin seeds sizzling in oil, releasing their earthy aroma before onions are caramelized to a soft golden brown. A blend of ground cinnamon, nutmeg, cloves, and coriander adds warmth and complexity, while fresh ginger and garlic provide a pungent kick. Tomato paste enriches the sauce, creating a thick, savory coating for the chickpeas. Finished with a squeeze of bright lemon juice and a hint of cayenne pepper, this dish offers a perfect balance of spicy, tangy, and sweet notes. It is incredibly satisfying served over steamed basmati rice or with warm naan bread. Ideal for weeknight dinners, this vegan-friendly curry is hearty, comforting, and packed with plant-based protein.Ingredients
Directions
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Peel and mince a 1.5-inch piece of fresh ginger, and grate it if desired.
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Heat the vegetable oil in a large skillet or deep pan over medium heat.
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Once the oil is hot, add the whole cumin seeds and let them sizzle for about 30 seconds until fragrant.
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Add the chopped onion to the pan and stir-fry for approximately 7 minutes, or until the onions are soft and lightly golden.
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Reduce the heat to low and add the ground cinnamon, nutmeg, cloves, and coriander.
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Stir the spices well to coat the onions, then add the minced garlic and ginger.
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Fry the mixture, stirring constantly, for about 3 minutes to release the aromatics without burning the spices.
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Stir in the tomato paste and cook for another minute until it deepens in color.
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Add the canned chickpeas (drained and rinsed) to the pan.
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Season with salt and cayenne pepper to taste, then squeeze in the fresh lemon juice.
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Stir everything together thoroughly, cover the pan, and let it simmer on low heat for 10 minutes.
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If the mixture appears too dry during simmering, add a splash of water or chickpea liquid to create a saucier consistency.
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Stir gently occasionally while cooking to ensure the chickpeas are evenly coated.
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Remove from heat and serve warm over basmati rice or with naan bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 117.7kcal
- % Daily Value *
- Total Fat 11.7g18%
- Saturated Fat 1.8g9%
- Cholesterol 0.2mg1%
- Sodium 1.8mg1%
- Total Carbohydrate 3.6g2%
- Dietary Fiber 1.2g5%
- Sugars 1.1g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
