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Chana Masala

Chana Masala reads allium 4.8, citrus 4.8 and sourness 4.6 on Palate's 0–10 flavor X-ray — a Indian main, about 41 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.0 / 10
• Sweet & Fruity — 3.6 / 10
• Sour & Bright — 6.1 / 10
• Bitter & Earthy — 3.3 / 10
• Rich & Fat — 3.0 / 10
• Aromatic & Spice — 5.6 / 10

The measured notes (of 18)

Allium 4.8 · Citrus 4.8 · Sourness 4.6 · Salinity 3.6 · Heat 3.4 · Umami 3.2 · Earthy 3.1 · Sweetness 3.0 · Warm Spice 3.0 · Herbaceous 2.8 · Richness 2.3 · Nutty 2.2 · Fruity 2.1 · Floral 1.6 · Bitterness 1.2

What's in it (16)

• vegetable oil — 27 g
• yellow onion — 110 g
• garlic — 12 g
• ginger — 15 g
• serrano pepper — 100 g
• cumin — 15 g
• coriander — 3 g
• turmeric — 5 g
• chili powder — 5 g
• tomatoes — 794 g
• chickpeas — 851 g
• salt — 5 g
• water — 237 g
• garam masala — 7 g
• lemon juice — 15 g
• cilantro — 7 g

Time & effort: about 41 min · effort: involved

Nutrition (per 100 g, engine-estimated): 175.7 kcal, 8.8 g protein, 4.1 g fat, 26.4 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until deeply golden and jammy, 10-12 minutes -- this long, patient cook is the flavor base, so don't rush it.
2. Stir in the garlic, ginger, and serrano pepper; cook until fragrant, about 1 minute.
3. Add the cumin, coriander, turmeric, and chili powder; toast, stirring constantly, until darker and fragrant, 45-60 seconds -- this blooms the spices so they taste rounded instead of raw.
4. Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook, stirring occasionally, until the sauce deepens in color and the oil begins to separate at the edges, 8-10 minutes.
5. Add the chickpeas and salt, then use a potato masher or the back of a spoon to lightly crush about a third of the chickpeas right in the pot -- this thickens the sauce naturally instead of leaving it thin and watery.
6. Stir in the water, bring back to a simmer, and cook uncovered, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and the chickpeas are tender, 15-18 minutes.
7. Remove the pot from the heat and stir in the garam masala and lemon juice -- adding them off the heat keeps their aroma bright instead of cooking it away.
8. Taste and add more salt or chili powder if needed.
9. Spoon into bowls, scatter with cilantro, and serve hot.

Dishes with a similar flavor shape

• Chana Masala with Basmati Rice — Indian
• Crispy Spiced Okra Curry — Indian
• Yellow Split Pea Dal with Tomato — Indian
• Chicken and Rice Enchilada Skillet — Tex-Mex
• Chickpea and Spinach Curry — Indian

Keep reading: what allium, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.