Chana masala, a hearty and flavorful chickpea curry, is a staple of Indian cuisine. This quick version is perfect for weeknights when you crave a wholesome, spicy, and comforting meal without spending hours in the kitchen. Serve it with rice, roti, or naan for a complete meal that’s packed with protein and flavor.
Ingredients
- 2 cups cooked chickpeas
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 large onion finely chopped
- 1 inch cinnamon
- 2 cloves and 2 green cardamoms
- 2 medium tomatoes pureed or finely chopped
- 1-inch piece of ginger grated
- 2 green chilies slit (optional)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- 1 teaspoon chana masala powder (optional)
- Salt to taste
- ½ cup water (adjust as needed)
- Fresh coriander leaves chopped (for garnish)
Step By Step Guide
Heat The Oil
Heat 2 tablespoons oil Add cumin seeds, bay leaf, cinnamon, cloves, cardamoms and let them splutter.
Sauté Onions And Aromatics
When they begin to sizzle add chopped onions and saute until. Stir in garlic, ginger, and green chilies. Cook for 1–2 minutes until fragrant.
Add Tomatoes And Spices
Add chopped tomatoes ¾ teaspoon salt. Continue to cook until the tomatoes break down and turn mushy, for 6 to 7 mins. Add turmeric, red chili powder, coriander powder, and chana masala powder. Stir well to combine.
Cook The Chickpeas
Add the chickpeas to the pan and mix to coat them in the spice mixture. Pour in water and simmer for 10–12 minutes, allowing the flavors to blend.
Finish With Garam Masala
Stir in garam masala and adjust salt as needed. Cook for another 2 minutes.
Garnish And Serve
Garnish with fresh coriander leaves and serve hot with steamed rice, roti, or paratha.
