Name: Chana Masala with Chickpeas and Amchur
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cans (15oz) Canned Chickpeas; 2 tbsp Vegetable Oil; 1 tsp Cumin Seeds; 1 whole Large Onion, finely chopped; 1 tbsp Ginger-Garlic Paste; 2 whole Green Chilies, slit; 1 cup Tomato Puree; 0.5 tsp Turmeric Powder; 1 tsp Garam Masala; 1.5 tsp Amchur (Dried Mango Powder); 2 tsp Coriander Powder; 0.25 cup Fresh Cilantro, chopped

"Experience the vibrant flavors of North India with this hearty and aromatic Chana Masala. The addition of amchur, or dried mango powder, provides a unique citrusy tang that perfectly balances the warm heat of ginger and green chilies."

1 Ingredients

Qty	Item
2 cans (15oz) 800 g	Canned Chickpeas
2 tbsp 30 ml	Vegetable Oil
1 tsp 2 g	Cumin Seeds
1 whole 150 g	Large Onion, finely chopped
1 tbsp 15 g	Ginger-Garlic Paste
2 whole 10 g	Green Chilies, slit
1 cup 240 ml	Tomato Puree
0.5 tsp 1 g	Turmeric Powder
1 tsp 2 g	Garam Masala
1.5 tsp 3 g	Amchur (Dried Mango Powder)
2 tsp 4 g	Coriander Powder
0.25 cup 15 g	Fresh Cilantro, chopped

2 Instructions

Heat oil in a large pan over medium heat and add cumin seeds until they sizzle.

Add the chopped onions and sauté until golden brown, approximately 8-10 minutes.

Stir in the ginger-garlic paste and green chilies, cooking for another 2 minutes until fragrant.

Pour in the tomato puree along with turmeric, coriander powder, and salt. Cook until the oil begins to separate from the masala.

Add the drained chickpeas and 1 cup of water. Simmer covered for 15 minutes to allow flavors to meld.

Stir in the garam masala and the star ingredient, amchur powder. Mash a few chickpeas with the back of your spoon to thicken the gravy.

Garnish with fresh cilantro and serve hot with basmati rice or naan.

·
For a deeper color, simmer the chickpeas with a black tea bag which provides an authentic dark hue found in Punjab.
·
Always add the amchur powder at the very end to preserve its bright, tangy flavor profile.
·
If you don't have amchur, a squeeze of fresh lime juice can serve as a substitute, though the flavor profile will slightly differ.

? Frequently Asked Questions

What is Amchur powder?

Amchur is a fruity spice powder made from dried unripe green mangoes, used widely in Indian cuisine for its tart and tangy flavor.

Can I use dried chickpeas instead of canned?

Yes, soak 1 cup of dried chickpeas overnight and pressure cook them until tender before adding to the masala.

Is this recipe spicy?

It has a medium heat. You can adjust the spiciness by increasing or decreasing the number of green chilies used.

How long does Chana Masala last in the fridge?

It keeps well for up to 4 days in an airtight container and the flavors often improve the next day.

→ Keep Cooking

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