Chana masala is one of my family’s favourite dishes. It’s super easy to make and only takes 30 minutes. Getting the balance of the spices right is essential when making chana masala. Don’t worry, this is a tried and tested recipe that won’t disappoint. This is a tomato based curry with a rich spicy sauce that will beat your Saturday night takeaway.
Chana masala is also referred to as chole or channay in Indian. This chickpea curry is eaten in so many different ways all across India. For example, in south India chana masala is eaten for breakfast. In Bombay, it is served with street food and is called chaat. It is also served as a main dish in Punjabi restaurants. I love this less known dish called chole bathura, where the curry is served with a fluffy deep fried Indian bread.
I always have a can of chickpeas in my storage cupboard just so I know I can make this curry anytime my stomach desires. Sometimes people find it difficult to cook Indian food as it generally requires lots of spices. They often find themselves left with ingredients which they can’t reuse. The spices in this recipe are versatile and you will find lots of tasty recipes on my website where you can use them again.
To make chana masala, wash and drain the chickpeas. Heat oil in a pan and temper the cinnamon, cloves and cumin seeds. The final step is to add all the other ingredients and let it simmer for 10-15 minutes. It’s a super quick and easy recipe to make that the whole family can enjoy.
Chana masala can be made beforehand and reheated just before serving. This Indian curry is best eaten with naan, paratha, and cumin rice. No Indian meal is complete without pickles, raita, and an Indian salad.
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Quick chana masala – Indian chickpea curry
Yield 2 people
Chana masala is a classic Indian curry. This tried and tested family recipe won’t disappoint. Chickpea curry with a rich and spicy tomato sauce
- 1 tablespoon sunflower oil
- 1 cinnamon stick, long
- 3-5 cloves or peppercorns
- 1 teaspoon cumin seeds
- thumb-sized root of ginger, peeled and minced
- 2-3 cloves of garlic, peeled and minced
- ½ teaspoon turmeric
- 1 x 400g can of chopped tomatoes
- 1 x 400g can of chickpeas, washed and drained
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- handful of fresh coriander, to garnish
- Heat 1 tablespoon of oil in a medium to large pan and allow to heat for a few minutes.
- Add the cinnamon, cloves, and cumin seeds.
- Lower the heat and roast the spices for a few minutes until they turn brown, stir continuously to ensure the spices don’t stick to the pan.
- Add the ginger, garlic and turmeric, followed by the tomatoes, chickpeas, salt, red chilli powder, garam masala and 100ml of water, stir well and cover the pan.
- Allow to cook for 10-15 minutes until the sauce has thickened, stir occasionally.
- Garnish with fresh coriander and serve warm.
- Can be cooked beforehand and reheated before serving.
- To save 5 minutes on the preparation time check out my tips and tricks post.
- Adjust spice levels according to taste.