Easy Chana Masala Recipe — Spiced Chickpea Curry

Chana Masala is my go-to weeknight dinner when I need something quick, filling, and satisfying. Chickpeas are a powerhouse of protein and fibre, and when you cook them in this bold, tangy tomato masala, they become something truly special.

This recipe uses canned chickpeas so there’s zero soaking time — from pan to plate in under 30 minutes. It goes beautifully with rice, roti, or even just scooped up with some crusty bread.

Ingredients

• 2 cans (400g each) chickpeas, drained and rinsed
• 1 large onion, finely chopped
• 3 medium tomatoes, pureed
• 1 teaspoon ginger-garlic paste
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• ½ teaspoon turmeric
• ½ teaspoon red chili powder
• 1 teaspoon amchur (dry mango powder) or 1 tbsp lemon juice
• Salt to taste
• Fresh coriander and lemon wedges to serve

Instructions

1. Sauté onions: Heat oil in a pan. Add cumin seeds and let them sizzle. Add onions and cook until golden brown (7-8 minutes).
2. Add aromatics: Add ginger-garlic paste and cook for 1-2 minutes.
3. Build the masala: Add pureed tomatoes, turmeric, chili powder, coriander powder, and salt. Cook for 8 minutes until oil separates.
4. Add chickpeas: Add drained chickpeas. Mix well and add ½ cup water. Simmer for 8-10 minutes.
5. Finish: Add garam masala and amchur (or lemon juice). Mash a few chickpeas for a thicker gravy. Garnish with coriander. Serve with rice or roti.

Tips

• Amchur (dry mango powder) is what gives chana masala its signature tang — find it at any Indian grocery store.
• Mashing 10-15% of the chickpeas naturally thickens the gravy without any cream.
• This is naturally vegan — no dairy needed!