Chana Masala | Spicy Chickpea Curry
One of the most popular dishes in both India and Pakistan, chana masala cooked in a spicy tomato-based sauce.
Ingredients
- 800 g Chickpeas See Notes
- 1 Large Onion ( Finely Chopped)
- 1 Large Tomatoe (pureed) See Notes
- 4 Cloves Garlic
- 2 Inch Ginger Piece
- 1 Medium Green Chilli
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Seeds
- ½ tsp Turmeric Powder
- ½ tsp Crushed Red Chilli See Notes
- 1 tsp Dried Fenugreek (Kasuri Methi)
- 1 tsp Garam Masala
- ¼ tsp Cracked Black Pepper
- 1½ tsp Salt
- ¼ cup Oil
- Chopped Coriander/Cilantro
Instructions
- Heat oil in a pot and sauté the onions until they start to turn golden. Using a mortar and pestle (or grater), make a paste of garlic, ginger, and green chilli. Add the paste to the onions and fry until fragrant.
- Turn the heat to low and add red chilli powder, turmeric, cumin seeds, coriander powder, and crushed red chilli. Add a splash of water to prevent the spices from sticking, and fry for about a minute.
- Add red chilli powder, coriander powder, crushed red chilli and turmeric. If spices are sticking to bottom of pan add table spoon of water.
- Stir in the pureed tomatoes. Cook over medium heat, stirring occasionally, until the moisture evaporates and oil starts to separate. Add ¼ cup of water, cover, and simmer on low heat for 10 minutes.
- At this stage the sauce should be smooth. Add cooked chickpeas into it. Mix well so the chickpeas are coated. Add 1/2 a cup of water along with salt and freshly cracked black pepper.
- Gently mash some chickpeas with ladle, this helps thicken up the gravy.
- Bring it boil. Rub the Kasuri Methi (Dried Fenugreek) between your palms and sprinkle it over the curry along with garam masala. Cover and cook on low heat for 10 minutes.
- Garnish with coriander/cilantro and serve with naan or rice.
Notes
- You can use raw or canned chickpeas. If using raw, soak overnight (8–9 hours) and boil until tender. Adding a pinch of baking soda helps soften them faster.
- Tomatoes: Fresh tomatoes work best, but canned pureed tomatoes can also be used.
- Spice adjustment: Reduce the quantity of each chilli if you prefer a milder curry, but don’t omit any as each contributes to authentic Chana Masala flavor.
- For the best aroma and taste, use freshly pounded or grated ginger and garlic.
- Kasuri Methi: Optional; adds a distinctive aroma. If unavailable, you can skip it.
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