Chana Baji Recipe

Prep chickpeas

If using canned chickpeas: drain and rinse 2 cups well and set aside. If using dried chickpeas: soak 1 cup dried chickpeas overnight, drain and simmer in fresh water until tender (45–60 minutes) or cook in a pressure cooker for 20–25 minutes. Measure out 2 cups cooked before continuing.

Prep vegetables

Finely chop 1 medium onion and 2 medium tomatoes. Mince 4 garlic cloves, grate 1 tbsp ginger, and finely chop 1 small green chili if using. Measure spices and cream so everything is ready.

Start the masala

Heat 2 tbsp oil (or ghee) in a heavy skillet over medium heat. When hot, add 1 tsp cumin seeds and let them sizzle and become fragrant (~20–30 seconds) but not burn.

Add the finely chopped onion and a pinch of salt; sauté on medium heat, stirring often, until the onion becomes soft and translucent, about 5–7 minutes (edges lightly golden).

Add the minced garlic, grated ginger and chopped green chili. Cook, stirring, for 1–2 minutes until the raw aroma fades.

Stir in 1 tsp ground coriander, 0.5 tsp turmeric, 0.5 tsp red chili powder and 1 tsp salt. Cook the spices with the onion-garlic for 30–45 seconds to bloom the flavors.

Add the chopped tomatoes and a pinch of salt. Cook over medium heat, stirring occasionally, until the tomatoes break down and the oil starts to separate from the masala, about 8–10 minutes. Cover for part of the time to help tomatoes soften, then uncover to reduce excess liquid.

Add the 2 cups cooked chickpeas to the tomato-onion masala. Pour in 1/4 cup water, stir to combine, and gently crush 1/4–1/3 of the chickpeas with the back of a spoon to thicken the sauce while leaving most whole for texture.

Bring the mixture to a gentle simmer, then reduce heat to low, cover the pan, and steam for 5–8 minutes. This lets the chickpeas absorb the masala flavors.

Uncover, stir, and taste; adjust salt or spices if needed. Stir in 0.25 cup light cream and 0.5 tsp garam masala, simmer uncovered for 1–2 minutes until warmed through and slightly thickened. If you prefer a saucier dish, add up to 2–4 tbsp more water and bring back to a simmer.

Finish by stirring in 1 tbsp lemon juice and 2 tbsp chopped cilantro. Turn off the heat and let rest for 2 minutes with the lid on to meld flavors. Transfer to a serving bowl.

Garnish with extra cilantro or a drizzle of cream if desired. Serve hot alongside steamed basmati rice.

Rinse and soak

Rinse 1.5 cups basmati rice under cold water until the water runs clear to remove excess starch. Optional: soak the rinsed rice in water for 20–30 minutes, then drain.

Cook rice

In a medium pot bring 3 cups water to a boil with 1 tsp salt and 1 tbsp oil or butter. Add the drained rice, stir once, return to a boil, then reduce heat to low, cover tightly and simmer for 12–15 minutes (or until water is absorbed and grains are tender).

Steam and fluff

Turn off heat and let rice sit, covered, for 5 minutes. Then uncover and fluff gently with a fork. Keep covered until ready to serve with the Chana Baji.