Chana Masala: Simple Delight

Craving Indian flavors but intimidated by complex recipes? This Chana Masala is your answer! This dish is a flavorful, plant-based curry that’s surprisingly easy to make. Perfect for a quick weeknight dinner or a satisfying weekend meal, it’s a guaranteed crowd-pleaser. Get ready to impress with minimal effort!
Authentic Chana Masala (Indian Chickpea Curry)
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Authentic Chana Masala (Indian Chickpea Curry) | Easy Vegan …

Course: Main Dish, Side DishCuisine: Indian (North Indian, Punjabi)
Servings

4-6

servings
Prep time

15 minutes (does not include optional chickpea soaking)

minutes
Cooking time

30-40

minutes

Ingredients

  • For the Chickpeas:

  • 2 (15-ounce / 425g each) cans chickpeas (garbanzo beans), rinsed and drained

  • OR 1 cup dried chickpeas, soaked overnight and cooked until tender (see notes)

  • For the Masala (Spice Base):

  • 2 tablespoons vegetable oil or ghee (for vegan, use oil)

  • 1 teaspoon cumin seeds (jeera)

  • 1 large onion (about 1.5 cups), finely chopped

  • 1 tablespoon fresh ginger, grated or minced

  • 1 tablespoon garlic, minced

  • 1-2 green chilies (like Serrano or Thai), slit lengthwise or minced (adjust to spice preference)

  • 2 medium tomatoes (about 1.5 cups), finely chopped or pureed (canned crushed tomatoes can also be used)

  • 1/2 teaspoon turmeric powder (haldi)

  • 1 teaspoon red chili powder (Kashmiri for color, or regular for heat; adjust to taste)

  • 1.5 tablespoons ground coriander (dhania powder)

  • 1 teaspoon ground cumin (jeera powder)

  • 1 teaspoon garam masala

  • 1/2 teaspoon amchur (dry mango powder) – essential for tang!

  • 1/2 teaspoon salt, or to taste

  • For Simmering & Garnish:

  • 1/2 to 1 cup hot water (adjust for desired consistency)

  • 1 teaspoon kasuri methi (dried fenugreek leaves), crushed between palms (optional, but highly recommended for authentic flavor)

  • 1/4 cup fresh cilantro, chopped, for garnish

  • Lemon or lime wedges, for serving

Instructions:

  • Prepare Chickpeas: If using dried chickpeas, ensure they are soaked overnight and cooked until very tender (either stovetop, pressure cooker, or Instant Pot). If using canned, simply rinse and drain them.

  • Sauté Aromatics: Heat the oil or ghee in a large pot or deep skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant. Add the finely chopped onion and sauté for 7-10 minutes, stirring occasionally, until the onion turns golden brown.

  • Add Ginger, Garlic & Chili: Add the minced ginger, minced garlic, and green chilies. Sauté for another 2-3 minutes until fragrant, being careful not to burn the garlic.

  • Build the Masala: Add the chopped or pureed tomatoes. Cook for 5-7 minutes, stirring frequently, until the tomatoes soften, break down, and the oil begins to separate from the mixture.

  • Add Ground Spices: Reduce the heat to low. Add the turmeric powder, red chili powder, ground coriander, ground cumin, garam masala, amchur, and salt. Stir well to combine with the tomato-onion base. Cook the spices for 1-2 minutes, stirring constantly, to allow their flavors to deepen and bloom. If the mixture seems too dry, add a splash of water to prevent burning.

  • Add Chickpeas & Simmer: Add the rinsed and drained chickpeas to the pot. Stir to coat them thoroughly with the masala. Pour in 1/2 cup of hot water (add more if you prefer a thinner consistency). Bring the curry to a gentle simmer, cover, and cook for 10-15 minutes, stirring occasionally, to allow the chickpeas to absorb the flavors.

  • Finish & Garnish: Stir in the crushed kasuri methi (if using). If the curry is too thick, add more hot water until desired consistency is reached. Taste and adjust salt or other seasonings as needed.

  • Serve: Ladle the hot Chana Masala into serving bowls. Garnish generously with fresh chopped cilantro and serve with lemon or lime wedges on the side.

Notes:

  • Dried vs. Canned Chickpeas: While canned chickpeas are convenient, cooking from dried can sometimes offer a slightly better texture and flavor. If using dried, soak 1 cup overnight, then cook in a pressure cooker for 15-20 minutes (with natural release) or on the stovetop for 1-1.5 hours until very tender.
  • Amchur (Dry Mango Powder): This ingredient is crucial for the authentic tangy flavor of Chana Masala. Don't skip it if you can find it at an Indian grocery store. If you absolutely can't find it, a tiny bit more lemon juice at the end can provide a similar tang, but it won't be quite the same.
  • Spice Level: Adjust the amount of green chilies and red chili powder to your preferred spice level. Kashmiri chili powder offers a vibrant red color with less heat.
  • Consistency: Chana Masala can range from a drier, thicker curry to a saucier one. Adjust the amount of water during simmering to achieve your desired consistency.
  • Serving Suggestions: Chana Masala is delicious with basmati rice, naan bread, roti, puri, or bhature. It can also be served as a side dish.
  • Storage: Leftovers store well in an airtight container in the refrigerator for 3-4 days. The flavors often deepen overnight!