Chana Masala

Chana Masala is the classic North Indian chickpea curry — hearty, warming, and full of bold spice. Tender chickpeas simmer in a savory tomato-onion gravy scented with ginger, cumin, and garam masala. Naturally vegan and ready in about 40 minutes, it is a weeknight hero served over rice or scooped up with roti.

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Servings

4 servings

Calories

320

Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 tablespoon grated fresh ginger
• 4 garlic cloves, minced
• 2 medium tomatoes, finely chopped (about 1.5 cups)
• 1 teaspoon ground coriander and 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 1 teaspoon Kashmiri chili powder
• 1.5 teaspoons chana masala spice mix or garam masala
• 2 cans (400 g each) chickpeas, drained and rinsed
• 1.5 cups (360 ml) water, plus 1 teaspoon salt, or to taste
• 1 teaspoon salt, or to taste
• Fresh cilantro leaves and a squeeze of lemon juice, for garnish

Instructions

1. Heat the oil in a deep pan over medium heat. Add the cumin seeds and let them sizzle for 20–30 seconds until fragrant.
2. Add the chopped onion and cook for 7–8 minutes, stirring often, until deeply golden. This caramelization builds the curry's base flavor.
3. Stir in the ginger, garlic, and green chili and cook for 1 minute. Add the tomatoes and cook 6–8 minutes, mashing them with a spoon, until soft and the oil starts to separate.
4. Sprinkle in the coriander, ground cumin, turmeric, chili powder, and chana masala spice. Stir for 30 seconds so the spices bloom in the oil.
5. Add the chickpeas, water, and salt. Bring to a boil, then reduce to a simmer and cook for 12–15 minutes so the chickpeas absorb the gravy.
6. Lightly mash about a quarter of the chickpeas against the pan to thicken the sauce. Stir in the amchur or lemon juice, garnish with cilantro, and serve hot.

Pro tips

• Brown the onions well — pale onions make a pale, flat-tasting curry.
• Dried chickpeas soaked overnight and pressure-cooked give the best texture, but canned works great for a quick version.
• A pinch of baking soda while cooking dried chickpeas makes them extra tender.
• The curry thickens as it rests; add a splash of hot water when reheating leftovers.

Frequently asked questions