How to Make Chana Masala
The allure of chana masala, arguably one of the most popular vegetarian dishes in India, is multifaceted. First, the visuals: Golden chickpeas glimmer in an orangey-red tomato sauce, with a small side salad providing a pop of green. Then, the fragrance: The aromas of spices, ginger, and garlic perfume the dish. Finally, the taste: The yielding, almost creamy chickpeas and feisty sauce are balanced by the freshness and crunch of onion, chile, and cilantro.
It’s also a practical dish, since it comes together easily and it calls for inexpensive, readily available ingredients.
To come up with my own version, I reviewed several recipes. Some started with dried chickpeas that required soaking, along with fresh tomatoes that had to be peeled and chopped, while others called for canned products. But once the ingredients were prepped, the method was similar: Fry a paste of onion, ginger, and garlic in oil. Stir in spices such as cumin, garam masala, and a mild chile powder (Kashmiri chile powder is traditional, but paprika is a common sub), and then add the tomatoes, chickpeas,
