Chana Bhaji Recipe

Ingredients

• 2 tins (about 480 g boiled chickpeas)chickpeas, drained and rinsed
• 2–3shallots or brown onion, finely chopped
• 2–3tomatoes, chopped
• 3–4dried chillies, deseeded and cut into small pieces
• 3 clovesgarlic, grated or made into a paste
• 2 tbspghee or butter
• 2 tbspvegetable oil or another neutral-flavoured oil
• A handfulcoriander, finely chopped
• 4–5green chillies, halved lengthways or thinly sliced
• 1 tspsalt, or to taste
• 480–500 ml (2 cups)water, plus more if needed
• 1 tspcumin seeds
• 1 tspmustard seeds
• 2–3bay leaves
• 1 tspturmeric
• 1 tspchilli powder or paprika
• 1½ tspgaram masala
• ½ tspground coriander

Instructions

1. 1

   Prepare ingredients

   Drain the chickpeas, rinse them under cold water and set aside. Chop the onions and tomatoes, prepare the remaining ingredients and spices, and gather everything together.

2. 2

   Heat the fats

   Set a large pan over a medium heat. Add the oil and ghee; when the ghee has melted, add the mustard seeds, cumin seeds and bay leaves. Wait for the seeds to pop.

3. 3

   Cook the onions

   Add the dried chillies and stir for a few seconds. Add the chopped onions and cook for 1–2 minutes, then stir in the garlic and continue cooking until the onions are lightly browned.

4. 4

   Soften tomatoes

   Add the chopped tomatoes and cook for 1–2 minutes, until softened.

5. 5

   Toast the spices

   Add the seasoning spices and stir-fry for a few seconds, until fragrant.

6. 6

   Simmer chickpeas

   Add the chickpeas and water, stir well and season with salt to taste. Bring to the boil, then lower the heat and simmer for 10–15 minutes, or until the chickpeas are tender.

7. 7

   Check seasoning

   Stir from time to time, adding more warm water if needed. Taste and adjust the salt to your preference.

8. 8

   Finish and serve

   Turn off the heat and stir in the green chillies and chopped coriander. Serve with plain rice, chapati, naan or another flatbread.

What is chana bhaji?

Chana bhaji is a British Indian-style chickpea dish in a spiced tomato and onion base. It draws on the wider South Asian tradition of cooking chickpeas with aromatics and spices, with many regional and household variations.

This version uses tinned chickpeas to keep preparation quick. Whole spices start the flavour base, while garam masala, fresh green chillies and coriander go in later for a fragrant finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 127 calories, 2g protein, 13g carbs, 8g fat.

The chickpeas provide most of the carbohydrates and some of the protein, while ghee and oil supply most of the fat. Serve a portion with vegetables or salad alongside, and choose rice or flatbread according to how substantial you want the meal to be.

Build flavour from the whole spices

Tempering: Mustard and cumin seeds go into hot oil and ghee first, so their flavour infuses the cooking fat. Wait for them to pop, then move on rather than leaving them to cook unattended.

Aromatics: Dried chillies, onion and garlic follow. Let the onion take on a little colour before adding the tomatoes; this gives the base time to develop without rushing the garlic.

Use the liquid to set the texture

Starting point: Add the stated 480–500 ml water for a saucy curry, then simmer gently so it can reduce and the chickpeas can absorb some flavour.

Adjustment: The recipe allows for extra warm water if the pan becomes too thick. Add it gradually, since the finished consistency is easier to loosen than to thicken.

Know when the curry is ready

Chickpeas: Simmer for 10–15 minutes, checking that the chickpeas are tender and heated through. Tinned chickpeas are already cooked, so this stage is for softening them further and bringing the flavours together.

Sauce: Look for a cohesive, spoonable sauce rather than a watery broth. Stir occasionally and taste near the end, adjusting the salt before you add the fresh finishing ingredients.

Finish with fresh ingredients

Green chillies: Stir them in after turning off the heat, as the recipe directs. This preserves their fresh, sharp character; use fewer if you prefer a gentler finish.

Coriander: Add the chopped leaves at the same point for a fresh herbal note. Stir just enough to distribute them through the curry.

Choose what to serve alongside

Rice: Plain rice is a simple accompaniment that soaks up the spiced sauce. Chapati, naan or another flatbread also works well for scooping.

For a more rounded plate, serve alongside a vegetable dish or salad. Keep the curry warm while preparing the accompaniment, then bring it to the table straight from the pan.

Recipe notes & tips

• Drain and rinse the tinned chickpeas before adding them to the pan.
• Have the chopped vegetables and measured spices ready before heating the oil.
• Wait for the mustard and cumin seeds to pop before adding the dried chillies.
• Add extra warm water a little at a time if the curry thickens too much.
• Taste for salt near the end, after the sauce has simmered.
• Stir in the green chillies and coriander after turning off the heat.

Variations

• Use brown onion: Swap it for the shallots and chop it finely, as directed in the recipe.
• Choose butter: Use it in place of ghee while keeping the same quantity.
• Soften the heat: Use fewer green chillies for a less fiery finish.
• Use paprika: Replace the chilli powder with paprika as suggested in the ingredients.
• Make it saucier: Add a little more warm water during simmering to loosen the curry.

Common mistakes to avoid

• Adding spices too soon: Let the ghee melt and the whole seeds pop before adding the dried chillies.
• Browning the garlic too much: Add it after the onions have cooked briefly and keep stirring until the onions are only slightly brown.
• Leaving the tomatoes firm: Cook them for 1–2 minutes, until they soften, before adding the seasoning spices.
• Letting the curry catch: Simmer over a low heat and stir occasionally.
• Adding too much water at once: Start with the stated amount and add more gradually only if needed.
• Cooking the fresh finish: Turn off the heat before stirring in the green chillies and coriander.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan over a gentle heat until piping hot, adding a splash of water if the curry has thickened; stir as it warms.

Frequently asked questions