Chana Masala is a classic Indian dish featuring chickpeas simmered in a robustly spiced tomato and onion sauce. In this variation, broccoli adds a pop of green and mild crunch, making it both nutritious and hearty. The blend of Kashmiri chili, garam masala, cumin, and coriander creates an aromatic and deeply satisfying supper with a beautiful, rich color.
Preparation time
40 minutes
Total time
65 minutes
Difficulty
medium
Servings
4
Meal
supper
Calories
315
Carbohydrates
52
Fat
9
Protein
13
Ingredients
2 cups dried chickpeas (or 2 (15 oz) cans, drained and rinsed if using canned)
2 tablespoons vegetable oil
2 large onions, finely chopped
2 cups broccoli florets, chopped
3 medium tomatoes, chopped
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon kashmiri chili powder
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup chopped cilantro (for garnish)
2 cups water
Instructions
If using dried chickpeas, soak them overnight then cook in water until tender (about 1 hour). Skip this step if using canned chickpeas.
Heat vegetable oil in a large pot over medium heat. Add chopped onions and sauté until golden brown, about 8 minutes.
Stir in minced garlic, grated ginger, and cook for 1 minute.
Add chopped tomatoes and cook for 5 minutes until they start to break down.
Add Kashmiri chili powder, garam masala, cumin, coriander, turmeric, salt, and black pepper. Stir well and cook for 2 minutes.
Add the chickpeas and 2 cups water. Stir and bring to a simmer.
Add chopped broccoli florets and simmer uncovered for 20–25 minutes, until the sauce thickens and the broccoli is tender.
Taste and adjust salt. Garnish with chopped cilantro before serving.