Emulsifier Free Chana Masala
Total time55 min
Prep time15 min
Cook time40 min
5.0(5)
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Learn more →Ingredients
4 servings
- 3 tbsp neutral oil or ghee
- 1 tsp cumin seeds
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 serrano or green chile, finely chopped
- 1 can (14 oz) diced tomatoes
- 1 ½ tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp amchur (dried mango powder)
- ½ tsp ground turmeric
- ½ tsp kashmiri chili powder or mild paprika
- ½ tsp salt, plus more to taste
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ½ cup water
- 1 tbsp lemon juice
- ¼ cup fresh cilantro, roughly chopped
For serving
- cooked basmati rice or naan, for serving (optional)
Instructions
- 1
Heat the oil or ghee in a large skillet or Dutch oven over medium-high heat until shimmering. Add the cumin seeds and cook, stirring, until they sizzle and darken by one shade, about 30 seconds — watch closely, as they can burn quickly.
- 2
Add the onion and cook, stirring occasionally, until softened and golden at the edges, 8–10 minutes.
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