Chana Masala (or Chole) is a tangy, earthy, and protein-rich North Indian curry.⁵ It features chickpeas simmered in a tomato and onion gravy, heavily seasoned with unique spices like amchur (dried mango powder) and anardana (dried pomegranate seeds) for a signature sour flavor.

Prep Time	Cook Time	Serves
15 minutes	45 minutes	4

Part A: Ingredients

• Chickpeas: 2 (15 oz) cans Chickpeas (Garbanzo Beans), rinsed and drained, OR 2 cups dried chickpeas (soaked and cooked).
• Aromatics: 2 Tbsp Ghee or Oil, 1 large Yellow Onion, finely minced, 2 Tbsp Ginger-Garlic Paste, 1-2 Green Chilies, sliced.
• Tomato: 1 cup Canned Tomato Purée (or blended fresh tomatoes).
• Spices (Whole): 1 tsp Cumin Seeds, 1 large Black Cardamom pod (optional), 2 Bay Leaves.
• Spices (Ground): 1 Tbsp Coriander Powder, 1 tsp Cumin Powder, 1 tsp Garam Masala, 1 tsp Turmeric Powder, 1 tsp Amchur Powder (Dried Mango), 1 tsp Anardana Powder (Dried Pomegranate), Salt.
• Finish: $1/2$ cup Water, 1 Tbsp Lemon Juice, Fresh Cilantro.

Part B: Instructions

Step 1: Sauté Aromatics

1. Heat the ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat.
2. Add the whole cumin seeds, black cardamom, and bay leaves. Let them sizzle and become fragrant (30 seconds).
3. Add the finely minced onion and sauté for 8–10 minutes until deeply golden brown.
4. Add the ginger-garlic paste and sliced green chilies. Cook for 2 minutes.

Step 2: Bloom Spices and Tomatoes

1. Reduce the heat to low. Stir in all the ground spices (coriander, cumin, turmeric, garam masala, amchur, anardana). Cook for 1 minute until fragrant.
2. Add the tomato purée and salt. Increase the heat to medium and cook for 10–15 minutes, stirring occasionally, until the mixture darkens, thickens, and the oil begins to separate from the gravy.

Step 3: Simmer the Chana

1. Add the drained chickpeas and $1/2$ cup of water. Stir well to coat the chickpeas in the rich masala.
2. Bring to a gentle simmer, cover, and cook for 15–20 minutes, allowing the chickpeas to fully absorb the sauce’s flavor.
3. Optional: For a thicker gravy, mash a few chickpeas against the side of the pot.

Step 4: Serve

1. Stir in the fresh lemon juice. Taste and adjust seasoning (add more amchur for tanginess, or salt).
2. Garnish with fresh chopped cilantro. Serve hot with Bhatura (fried bread), Puri, or basmati rice.