Chana Masala Pindi Style (Spiced Dark Chickpea Curry with Amchoor & Ginger) – Authentic India Recipe

Ingredients for Chana Masala Pindi Style (Spiced Dark Chickpea Curry with Amchoor & Ginger) (4 Servings)

• 1.25 lbs (or 2.5 cups) tender chickpeas, prepped into bite-sized pieces
• 1.5 cups finely diced onions and plum tomatoes, washed and trimmed
• 1 cup julienned ginger and cilantro
• 1 medium onion and 3 cloves garlic, finely minced with roasted cumin and coriander
• 1.5 tbsp traditional India seasoning (garam masala, tangy amchoor/lemon juice, garlic)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender chickpeas for 5 minutes.
2. Add minced onion, garlic, roasted cumin and coriander, and garam masala, tangy amchoor/lemon juice, garlic, stirring for 2 minutes until deeply aromatic.
3. Add finely diced onions and plum tomatoes and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in julienned ginger and cilantro right before serving warm.