This isn’t the most conventional chana masala but I’m going by the literal translation so I think I’m safe. It’s a South Indian spin on a North Indian classic. Chana is Hindi for  chickpea and masala means spiced or spice mixture. This is chickpeas. It’s well spice. So I’m calling it chana masala. I think I’m safe. It’s really not that far off a conventional chana really. It’s not in your face spicy. Balanced. A nice counterpoint to a big lamb curry. Any curry really. Or no curry. It stands alone as a vegetarian main.

Curry leaves give this chana masala a little something extra

The only big twist is the fresh curry leaves. Adds a South Indian flair. A new taste. Surprising. Surprisingly tasty. Leave them out and you have a good chana masala. Keep them in and you have something different. Something new. Something delicious. Curry leaves have nothing to do with curry powder. They don’t grind up curry leaves to make curry powder. Think of them as an Indian herb with a misleading name. They have to be fresh. Dried curry leaves taste like nothing. At best. Dust at worst. Just don’t bother.  

 

Onions are key to this chana masala

The key to this recipe – as with many curries – is the onions. Take the time to chop them finely or use a food processor. A food processor makes short work of chopping onions. Take the time it takes to cook the onions to a nice brown. That’s critical. It’s what makes a homestyle curry. There’s no way around it. Caramelized onion is good curry. Barely cooked onions is curry flavoured stew. It’s really about that simple. Once the onions are nicely browned, cooking the spices in oil makes the dish. Do that and you’re done. Just coast over the finish line. You are done. Really good chana masala is not that hard once you get your head around those two concepts. But until you do you don’t have a chance. This chana masala, as written, is a bit on the hot side. If you don’t like spicy, leave out the kashmiri chili powder. It will be as tasty. Just not quite as much zing. Serve with Indian flatbread or rice or both. Enjoy.  

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