20-Min Chana Masala
Creamy, spiced chickpea curry with rich tomato-onion gravy, ready in under 20 minutes. Serve over rice for a weeknight Indian dinner that tastes like you've been cooking for hours.
- Total time
- 20 min
- Servings
- 4
- Calories
- 268
- Protein
- 10g
Ingredients
- 2 tbsp neutral cooking oil
- 1 medium yellow onion, diced
- 1.5 tbsp ginger-garlic paste
- 1 can (14 oz) canned diced tomatoes
- 2 cans (15 oz each) canned chickpeas, drained and rinsed
- 2 tsp garam masala
- 1 tsp kasuri methi (dried fenugreek leaves)
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 2
Add diced onion and cook, stirring, until edges turn golden, about 4 minutes.
- 3
Stir in ginger-garlic paste and cook until fragrant, 30 to 45 seconds.
- 4
Pour in tomatoes with their juices and stir well, scraping up any browned bits from the pan.
- 5
Add chickpeas, garam masala, and kasuri methi; stir to combine and simmer for 8 to 10 minutes until slightly thickened.
- 6
Taste and adjust salt and pepper as needed. Serve hot over rice or with naan.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or spatula
- can opener
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