This chana masala is deeply spiced comfort food, built on a base of golden onions, garlic, ginger, and a fresh green chile simmered down with tomatoes until the whole pan turns rich and fragrant. A well-balanced blend of coriander, cumin, garam masala, amchur, turmeric, and kashmiri chili powder gives the sauce that unmistakable warmth and tang, while two cans of chickpeas soak up all that flavor as they simmer into a thick, clingy gravy. A finishing squeeze of lemon juice and a scatter of fresh cilantro brighten everything right before serving. It's a naturally plant-forward, protein-packed dinner that spoons beautifully over basmati rice or scoops up with warm naan. This one's an easy, satisfying pick for a vegetarian weeknight table, and it reheats well if you want extra for lunch the next day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Add the onion and cook, stirring occasionally, until softened and golden at the edges, 8–10 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
:format(webp)/www.instacart.com/assets/domains/product-image/file/large_041f1c3b-a020-48dc-b41d-baf62840f649.jpeg)
