Chana Masala

Chana Masala (Punjabi Chickpea Curry)

A robust, tangy chickpea curry from North India, simmered in a spiced onion-tomato gravy. Serve with rice, roti, or fried bhature.

Prep

20 min

Cook

55 min

Total

75 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •200 g (7 oz) dried chickpeas, or 2 × 400g cans, drained and rinsed (skip soaking and reduce cooking time to 20 minutes)
• •2 tbsp oil or ghee
• •1 large onion, finely chopped, about 150 g / 5½ oz
• •200 g (7 oz) tomatoes, pureed or finely chopped, about 2 medium tomatoes
• •1 tbsp ginger-garlic paste, freshly grated ginger and garlic, or store-bought
• •1 tsp cumin seeds
• •1 tsp ground coriander
• •1 tsp garam masala
• •1 tsp amchur (dried mango powder), or substitute 1 tbsp lemon juice
• •ground turmeric, ½
• •red chili powder, ½, adjust to taste
• •1 tsp salt, or to taste
• •1 green chili, slit optional, for heat
• •2 tbsp fresh coriander, chopped, for garnish

Steps

1. 1 If using dried chickpeas: soak them in plenty of water overnight (or for at least 8 hours). Drain and rinse. Pressure cook with 4 cups water and ½ tsp salt for 20 minutes (or until soft). If using a pot, simmer for 1–1½ hours until tender. If using canned chickpeas, skip this step and proceed to step 3.
2. 2 Heat oil or ghee in a heavy-bottomed pan or Dutch oven over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
3. 3 Add the chopped onion and cook, stirring occasionally, for 8–10 minutes, until golden brown. If the onion sticks, add a splash of water.
4. 4 Add the ginger-garlic paste and cook for 1–2 minutes until the raw smell disappears.
5. 5 Add the pureed tomatoes, turmeric, coriander, red chili powder, and salt. Cook for 5–7 minutes, stirring often, until the tomatoes are well cooked and the oil starts to separate from the masala.
6. 6 Add the cooked chickpeas (if using canned, drain and rinse first) along with 1 cup (240 ml) of water (or the cooking liquid from the pressure cooker for more flavor). Stir well and bring to a simmer.
7. 7 Cover and let it simmer gently for 15–20 minutes, mashing a few chickpeas with the back of a spoon to thicken the gravy. If it becomes too dry, add more water to reach your desired consistency.
8. 8 Stir in the garam masala and amchur (or lemon juice). Add the green chili if using. Simmer uncovered for another 2–3 minutes.
9. 9 Taste and adjust seasoning. The chickpeas should be soft and the gravy should coat them. Garnish with fresh coriander and serve hot with rice, roti, or bhature.