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Bowl of chana masala chickpea curry with ginger, onion and cilantro, served with naan and rice

Chana Masala

Tangy, deeply spiced Punjabi chickpea curry made with canned chickpeas in about 45 minutes. Vegan and gluten-free.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans chickpeas 15 oz (425 g) each, drained and rinsed
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 bay leaf optional
  • 1 large onion finely chopped
  • 1 tbsp ginger garlic paste
  • 1 green chilli slit, optional
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 0.5 tsp ground turmeric
  • 1 tsp Kashmiri chilli powder or paprika
  • 14 oz can crushed tomatoes 400 g, or 2 large tomatoes, pureed
  • 1 cup water 240 ml
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 tsp amchur (dry mango powder) or 1 tbsp lemon juice
  • 1 tbsp fresh ginger cut into thin matchsticks, to garnish
  • 0.25 cup fresh cilantro chopped

Equipment

  • 1 Large pan

Method
 

  1. Heat the oil in a large pan over medium heat. Add the cumin seeds and bay leaf and let them sizzle for 20 seconds.
  2. Add the onion and cook for 10 to 12 minutes, stirring often, until deep golden brown. Add the ginger garlic paste and green chilli and cook for 1 minute.
  3. Add the coriander, cumin, turmeric and chilli powder and stir for 30 seconds. Add the tomatoes and cook for 6 to 8 minutes, until thick and the oil starts to separate.
  4. Add the chickpeas, water and salt. Bring to a simmer, then mash about a quarter of the chickpeas against the side of the pan to thicken the sauce.
  5. Simmer, uncovered, for 15 minutes, stirring now and then, until thick. Stir in the garam masala and amchur, and add a splash of water if it gets too thick.
  6. Top with the ginger matchsticks and cilantro.

Notes

Serve with: basmati rice, garlic naan, or sliced onion and lemon for a quick chana chaat-style bowl.
Make ahead: keeps in the fridge for 4 days and freezes for up to 3 months. The flavour gets better overnight.
Dried chickpeas: soak 1 cup dried chickpeas overnight, then pressure cook for 15 to 20 minutes or simmer for 1 to 1 1/2 hours until very soft.
Outside India: canned chickpeas from any supermarket are perfect. Amchur gives the classic tang; lemon juice is a good stand-in.