Easy Chana Masala Recipe

Ingredients

• 300 g (1½ cups)chickpeas (chana)
• 30 ml (2 tablespoons)oil
• 2 stickscinnamon
• 5 ml (1 teaspoon)cumin seeds
• 3 mediumonions, chopped
• 10 clovesgarlic
• 5 cm (2 inches)piece of ginger
• 5–6 medium, ripetomatoes
• 5 ml (1 teaspoon)chilli powder
• 5 ml (1 teaspoon)turmeric powder
• 5 ml (1 teaspoon)chana masala powder
• 10 ml (2 teaspoons)coriander powder
• 7.5 ml (1½ teaspoons)salt
• 240 ml (1 cup)water

Instructions

1. 1

   Fry the aromatics

   Heat the oil in a pan and add the cinnamon sticks and cumin seeds. Let the seeds splutter, then add the chopped onions and fry until soft and beginning to brown.

2. 2

   Add ginger garlic

   Add the ginger and garlic, prepared as a paste, and fry for 1 minute.

3. 3

   Make the tomato base

   Blend the 5–6 tomatoes to a purée and add them to the pan. Stir in the salt, turmeric, chilli powder, coriander powder and chana masala powder; store-bought chana masala powder is suitable.

4. 4

   Simmer the curry

   Add the cooked chickpeas, along with any cooking water, then add 240 ml (1 cup) water. Cover the pan and simmer over low heat for 40 minutes, stirring every 10 minutes to prevent sticking or scorching.

5. 5

   Finish the gravy

   Once the gravy has thickened, take the pan off the heat.

6. 6

   Serve hot

   Serve the curry hot.

What is chana masala?

Chana masala is an Indian chickpea curry, often associated with North Indian cooking. Chickpeas are simmered in a savoury, spiced sauce, usually built around tomatoes and aromatics.

This version uses a prepared chana masala blend alongside individual spices. A long, gentle simmer gives the chickpeas time to take on the tomato gravy’s flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 16g protein, 55g carbs, 12g fat.

Chickpeas provide most of the carbohydrates and a substantial share of the protein, while the oil supplies most of the fat. Serve a portion with vegetables, and choose rice or flatbread to suit how substantial you want the meal to be.

The chickpeas and spice blend

Chickpeas: The method calls for cooked chickpeas, so cook them before starting if yours are dried. Add any cooking water as directed, but still include the separate 240 ml of water.

Chana masala powder: A shop-bought blend keeps the seasoning straightforward. Its flavour can vary by brand, so taste the finished curry before serving.

Building the flavour base

Whole spices: Let the cumin seeds splutter in the hot oil, then fry the cinnamon with them to scent the oil.

Onions: Cook them until soft and just starting to brown; this gives the gravy a deeper base than adding them raw.

Ginger and garlic: Fry the paste briefly before adding the tomatoes, so it loses its raw edge without catching on the pan.

Getting the gravy right

Tomatoes: Purée them before they go into the pan so they form a smooth, even sauce around the chickpeas.

Simmering: Keep the heat low and the lid on for the 40-minute simmer. Stir every 10 minutes, paying attention to the bottom of the pan where the thickening sauce can catch.

How to judge doneness

The recipe is ready when the gravy has thickened after simmering. The chickpeas should be cooked before they are added; the simmer helps them absorb the seasoning.

If the sauce thickens too much before the simmer is over, stir carefully and check that it is not sticking. Use the cooking water added with the chickpeas as part of the liquid in the pan.

Serving ideas

Rice: Serve the curry with steamed rice to soak up the tomato gravy.

Flatbreads: Chapati or naan also work well alongside it. A simple vegetable side can round out the plate.

Recipe notes & tips

• Have the chickpeas cooked before beginning the pan method.
• Chop the onions evenly so they soften at a similar rate.
• Blend the tomatoes until smooth for a more even gravy.
• Keep the heat low during the covered simmer to help prevent scorching.
• Stir every 10 minutes, scraping the bottom of the pan.
• Taste the gravy at the end, as chana masala blends differ in strength.

Variations

• Add spinach: Stir it into the curry near the end and cook until wilted.
• Add extra chilli: Increase the chilli powder if you prefer a hotter gravy.
• Use fresh coriander: Scatter chopped leaves over the curry just before serving.
• Add lemon: Finish with a squeeze of lemon juice for a brighter taste.
• Adjust the consistency: Add a little more water if you prefer a looser sauce.

Common mistakes to avoid

• Adding uncooked chickpeas: Cook them before following the pan method, which starts with cooked chickpeas.
• Skipping the onion browning: Fry until the onions are soft and beginning to brown for a fuller base.
• Using high heat to simmer: Keep the pan on low so the thickening gravy is less likely to catch.
• Leaving the pan unstirred: Stir every 10 minutes and scrape the bottom to prevent scorching.
• Adding only cooking water: Include the separate 240 ml of water as well as any chickpea cooking water.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat in a pan over a gentle heat until steaming hot, adding a splash of water if the gravy has thickened.

Frequently asked questions