Chana masala

Name: Chana masala
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings

Posted: 13/02/2026Updated: 24/02/2026

North Indian vegetarian curry with chickpeas simmered in a fragrantly spiced tomato and onion curry base.

Active prep: 15 minutesActive cooking: 15 minutesPassive cooking: 10 minutes

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Ingredients

Adjust servingsServings

400 grams Canned chickpeas
1 medium Brown onion
2 medium Tomatoes
3 cloves Garlic
3 centimetres Ginger
2 Green finger chilllies
2 teaspoons Cumin seeds
1 Bay leaf
2 centimetres Cinnamon stick
3 Green cardamon pods
1 teaspoon Whole black peppercorns (optional)
1 teaspoon Whole cloves
2 teaspoons Coriander powder
1 teaspoon Turmeric powder
1 teaspoon Kashmiri chilli powder
1 teaspoon Garam masala
2 teaspoons Kasuri methi
1 teaspoon Amchur (optional)
1 handful Fresh coriander
200 millilitres Water
2 tablespoons Ghee
Salt, to taste

Instructions

Add the cumin seeds, bay leaf, cinnamon stick, cardamom pods, cloves, and black peppercorns to a pan on medium-low heat. Toast until fragrant.
Transfer the toasted whole spices turn into a powder using a blender or pestle and mortar.
Blend the brown onion to a paste and set aside. Blend the tomatoes separately and set aside.
Add ghee to the pan, then add finely minced garlic, ginger, and the chillies cut lengthwise. Sauté until fragrant.
Pour in the onion paste. Fry on medium heat, stirring occasionally, until the excess liquid evaporates (about 4 minutes). Add the tomatoes and repeat.
Add the Kashmiri chilli powder, coriander powder, turmeric, toasted spice mix, and salt. Combine well and cook for 1 minute.
Add the water (adjust to preferred consistency) and the drained chickpeas. Bring to a boil, then simmer on medium-low for 10–15 minutes until the chickpeas soften.
Add the garam masala, kasuri methi, amchur, and roughly chopped coriander. Stir and cook for a final 2–3 minutes.
For a thicker, smoother curry, mash a tablespoon of chickpeas and return them to the pot.

Video tutorial

Helpful notes

Cooking tips

Toasting whole spices deepens flavour by enhancing and releasing their aromatic compounds.
Blending the onion and tomato creates a smoother base that cooks out the raw flavours faster. Alternatively, you can finely dice the onion and tomato.
Simmer until the masala reduces and the fat visibly separates, indicating the base has properly cooked and concentrated.
Add garam masala, kasuri methi, and amchur at the end to preserve their aroma.

Alternative ingredients

Lemon juice can be used instead of amchur at the point of serving, but it will not replicate its tangy, fruity flavour.
Dried chickpeas can be used but ensure they are soaked overnight for at least 8 hours (add a little baking soda to aid in softening the chickpeas). Be wary that these chickpeas may still take longer than canned chickpeas to cook even after soaking overnight. Use a pressure cooker to significantly shorten the cooking time.
Red chilli powder instead of Kashmiri chilli powder but will be hotter so use slightly less.
Instead of ghee, butter or any neutral oil such as vegetable oil can be used.

Storage instructions

Allow the curry to cool completely before storing.

Refrigeration: Store in an airtight container. It will stay fresh for about 3-4 days.

Freezer: Transfer to a freezer-safe container. It will last up to 3 months. The texture of chickpeas will soften.

Re-heating instructions

Allow to thaw from frozen overnight or defrost in the microwave.

Stove: Re-heat gently on medium-low heat with a splash of water as it may have thickened.

Microwave: To quickly re-heat. Add a splash or water to loosen the sauce if necessary. Heat until hot throughout.

Nutrition and dietary facts

Vegetarian, Dairy-free, Gluten-free

Per serving:Calories: 430kcal (19%), Protein: 13.7g (23%), Fat: 25g (31%), Saturated fat: 14g (93%), Carbohydrates: 38g (14%), Sugars: 8.6g (34%), Fibre: 11g (37%)

NOTE: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.