Entree: Canada – Toronto Multicultural – चना मसाला ➤ Chana Masala (Tangy spiced chickpea curry in a tomato-onion gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) cumin seeds
- 1 medium yellow onion, finely chopped, about 8 oz (225 g)
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 green chili, finely chopped (optional)
- 2 tsp (6 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) garam masala
- 1/2 tsp (1 g) turmeric
- 1 tsp (2 g) Kashmiri or mild chili powder (or paprika)
- 1 can (14 oz (400 g)) diced tomatoes
- 2 15 oz (425 g) cans chickpeas, drained and rinsed (about 3 cups (480 g) drained)
- 1 cup (240 ml) water or reserved chickpea liquid
- 1 tbsp (15 ml) lemon juice
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tbsp (15 g) ghee or butter (optional, for finishing)

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) cumin seeds
- 1 medium yellow onion, finely chopped, about 8 oz (225 g)
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 green chili, finely chopped (optional)
- 2 tsp (6 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) garam masala
- 1/2 tsp (1 g) turmeric
- 1 tsp (2 g) Kashmiri or mild chili powder (or paprika)
- 1 can (14 oz / 400 g) diced tomatoes
- 2 15 oz (425 g) cans chickpeas, drained and rinsed (about 3 cups / 480 g drained)
- 1 cup (240 ml) water or reserved chickpea liquid
- 1 tbsp (15 ml) lemon juice
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tbsp (15 g) ghee or butter (optional, for finishing)

Instructions

1. Heat the oil in a large skillet or Dutch oven over medium heat. Add cumin seeds and cook until they sizzle and become fragrant, about 30 seconds.
2. Add the chopped onion and cook, stirring occasionally, until softened and golden, about 8–10 minutes. Add garlic, ginger, and optional green chili; cook 1–2 minutes until fragrant.
3. Stir in ground coriander, ground cumin, garam masala, turmeric, and chili powder; cook 30–60 seconds to bloom the spices.
4. Add the diced tomatoes and cook, breaking them down with the back of a spoon, until the mixture thickens and oil begins to separate, about 6–8 minutes.
5. Add the drained chickpeas and 1 cup (240 ml) water (or reserved liquid). Bring to a simmer, reduce heat to low, and cook uncovered 10–15 minutes to allow flavors to meld and sauce to thicken.
6. Stir in lemon juice, ghee or butter if using, and adjust salt to taste. Simmer 1–2 more minutes.
7. Garnish with chopped cilantro and serve hot with steamed rice, naan, or roti.