Chana Masala

A bold and deeply spiced Indian chickpea curry simmered in a tangy tomato-onion gravy fragrant with cumin, coriander, and garam masala. This hearty, plant-based dish is a North Indian staple that is equally satisfying served with fluffy basmati rice or warm roti.

Ingredients

• 300 g dried chickpeas (kabuli chana)
• water
• 1 tsp salt
• 3 tbsp neutral oil (e.g. sunflower or vegetable)
• 1 tsp cumin seeds
• 2 pcs bay leaves
• 2 pcs onions
• 5 clove garlic cloves
• 25 g fresh ginger
• 2 pcs green chillies
• 400 g ripe tomatoes
• 2 tsp ground coriander
• 1 tsp ground cumin
• 0.5 tsp turmeric powder
• 1 tsp Kashmiri red chilli powder
• 1 tsp amchur (dried mango powder)
• 1.5 tsp garam masala
• 1 tsp chole masala
• to taste salt
• 200 ml water
• fresh coriander (cilantro)
• 1 pcs lemon

Instructions

1. If using dried chickpeas, drain the soaked chickpeas and place them in a large pot. Cover with plenty of fresh cold water, add 1 tsp salt, and bring to a boil. Reduce heat and simmer for 45–60 minutes until completely tender but still holding their shape. Drain and set aside. If using canned chickpeas, simply drain and rinse them under cold water — skip to Step 2.
2. Heat the oil in a large, heavy-bottomed pan or kadai over medium-high heat. Once shimmering, add the cumin seeds and bay leaves. Let them sizzle for 30–40 seconds until fragrant and the cumin turns a shade darker — be careful not to burn.
3. Add the finely chopped onions and a pinch of salt. Cook, stirring frequently, for 12–15 minutes over medium heat until they are deep golden-brown. This step is crucial — properly caramelised onions form the backbone of the curry's flavour.
4. Add the minced garlic, grated ginger, and chopped green chillies. Stir vigorously and cook for 2 minutes until the raw smell of garlic disappears and the mixture is fragrant.
5. Add the ground coriander, ground cumin, turmeric, Kashmiri chilli powder, and half the garam masala (¾ tsp). Stir well to coat the onion mixture. Cook the spices for 1 minute, adding a splash of water if the mixture starts to stick to the pan.
6. Add the chopped tomatoes (or canned crushed tomatoes) and stir to combine. Season lightly with salt. Cook over medium heat for 10–12 minutes, stirring occasionally, until the tomatoes have completely broken down, the oil begins to separate from the masala at the edges of the pan, and the mixture thickens into a deep-red paste.
7. Add the drained cooked (or canned) chickpeas to the masala. Stir well so that every chickpea is coated in the sauce. Add the amchur, chole masala (if using), and 200 ml water. Stir, bring to a boil, then reduce heat to low. Cover with a lid and simmer for 12–15 minutes, allowing the chickpeas to absorb the flavours.
8. Using the back of a wooden spoon or a potato masher, lightly crush about a quarter of the chickpeas directly in the pan. This thickens the gravy naturally and gives the curry a wonderful creamy texture. Stir and cook uncovered for a further 3–5 minutes until the sauce reaches your desired consistency.
9. Remove the bay leaves. Stir in the remaining garam masala (¾ tsp) and taste — adjust salt, chilli, and amchur (or a squeeze of lemon juice) to balance the flavour. The curry should be tangy, spiced, and rich.
10. Serve hot, garnished generously with fresh chopped coriander and lemon wedges on the side. Chana masala is traditionally served with bhatura, puri, steamed basmati rice, or jeera rice.