Easy chana masala recipe for weeknight dinners
Easy chana masala recipe for weeknight dinners Okay, so let’s talk about chana masala. You know, that spicy, tangy, chickpea-filled Indian dish that somehow makes even the most boring weeknight feel like a party? Yeah, that one. I first had it at this tiny restaurant down the street, and I swear, I could’ve eaten the…
Easy chana masala recipe for weeknight dinners
Okay, so let’s talk about chana masala. You know, that spicy, tangy, chickpea-filled Indian dish that somehow makes even the most boring weeknight feel like a party? Yeah, that one. I first had it at this tiny restaurant down the street, and I swear, I could’ve eaten the whole pot. But then I realized—wait, I can make this at home? And it’s actually stupid easy? Game changer.
Now, I’m not claiming this is some ultra-authentic, grandma-approved recipe. Nope. This is the lazy, “I just got home from work and want something delicious without spending two hours chopping stuff” version. And guess what? It’s still amazing. So let’s get to it.
Recipe Card
Recipe Title: Easy chana masala recipe for weeknight dinners
Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Calories: 320 kcal per serving
Ingredients:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 onion, chopped (or just buy pre-chopped, no judgment)
- 3 garlic cloves, minced (or use the jarred stuff, I won’t tell)
- 1 tbsp ginger, grated (or powdered if you’re really lazy)
- 1 can (14 oz) diced tomatoes
- 1 tbsp olive oil or ghee
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp coriander powder
- 1 tsp garam masala (if you don’t have this, just add extra cumin and coriander)
- 1/2 tsp chili powder (or more if you like it spicy)
- Salt to taste
- Fresh cilantro for garnish (optional, but pretty)
- Lemon wedges for serving (also optional, but so good)
Directions:
- Heat the oil or ghee in a big pan over medium heat. Toss in the cumin seeds and let them sizzle for like 30 seconds—they should smell amazing.
- Add the onion and cook until it’s soft and kinda golden, about 5 minutes. Stir it so it doesn’t burn, unless you like that charred flavor (no shame).
- Throw in the garlic and ginger, stir for another minute. Your kitchen should smell incredible by now.
- Add all the spices—turmeric, coriander, garam masala, chili powder, and salt. Mix it up and let it cook for another minute. This is where the magic happens.
- Dump in the diced tomatoes (juice and all) and let it simmer for about 5 minutes. It’ll thicken up a little.
- Add the chickpeas, stir everything together, and let it cook for another 10 minutes. If it looks too dry, splash in a little water.
- Taste it. Need more salt? More spice? Adjust as needed. You’re the boss here.
- Garnish with cilantro and a squeeze of lemon if you’re feeling fancy. Serve with rice, naan, or just eat it straight from the pan (I’ve done it).
See? Told you it was easy. And now you’ve got a pot of spicy, comforting goodness ready in like 30 minutes. Boom.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 45g | 10g | 12g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Ghee | Olive oil or butter |
| Fresh ginger | 1/2 tsp powdered ginger |
| Canned tomatoes | 2 fresh tomatoes, chopped |
Tips
- If you forget to soak dried chickpeas overnight (who doesn’t?), canned ones are totally fine. Just rinse them well.
- Don’t skip the lemon at the end—it brightens everything up.
- Leftovers taste even better the next day. The flavors really settle in.
FAQ
Q: Can I make this ahead of time?
A: Absolutely. Just keep it in the fridge for up to 3 days. Reheat it on the stove with a splash of water if it’s too thick.
Q: Can I freeze leftovers?
A: Yep! It freezes great. Just thaw it in the fridge overnight and reheat gently.
Q: What if I don’t have all the spices?
A: No big deal. Use what you’ve got. Even just cumin, turmeric, and chili powder will still taste good.
That’s it, folks. Easy chana masala for when you want something tasty without the fuss. Let me know how it turns out if you try it—I love hearing your kitchen adventures!
