Try this speedy 20-Minute Chana Masala (Chickpea Curry) for a tasty weeknight Indian/Pakistani dinner. With a simple approach, it mirrors the rich flavors of restaurant-style Chana Masala using canned chickpeas.
WHAT IS CHANA MASALA?
The delectable 20-Minute Chana Masala (Chickpea Curry), featuring chickpeas enveloped in a medley of seasonings and spices, offers a delicately spiced culinary experience. Hailing from North India and traversing its way to Pakistan, this quick Pakistani dinner recipe holds a special place among my preferred vegetarian dishes.
WHY THIS RECIPE WORKS?
As previously mentioned, this uncomplicated Pakistani dinner recipe is remarkably straightforward, requiring only a can of chickpeas along with an assortment of whole and powdered spices. While not primarily centered around tomatoes, the recipe acquires a subtle tomato essence through the incorporation of tomato paste.
Personally, I prefer steering clear of a pervasive tomato-centric approach in Pakistani cuisine, influenced by my roots in South Pakistan, particularly Karachi. This choice imparts a diverse flavor profile to each Pakistani recipe, avoiding the tendency to rely heavily on tomatoes in every recipe.
IS THIS RECIPE LIKE TIKKA MASALA RECIPE?
Not exactly, while both dishes share some common spices in their gravy, tikka masala is typically associated with a luscious and creamy, tomato-infused base. On the other hand, chana masala incorporates a modest amount of tomato and features a spice-forward profile in its gravy, distinct from the creamy consistency of tikka masala.
- Oil- Any neutral oil would work, I personally use olive oil.
- Chickpeas- Make sure the can of chickpeas is drained and of course you can use freshly boiled chickpeas.
- Ginger garlic paste- I used homemade ginger garlic paste but you can use store-bought ginger garlic paste.
- Tomato paste- Just 1 tbsp of tomato paste in enough for this recipe.
- Onion- make sure the onion is NOT golden just translucent will be perfection.
- Whole spices and powdered spices- mix of both brings amazing flavors out for this Pakistani curry.
HOW TO MAKE CHANA MASALA?
Add oil and onion let it get translucent then add your whole spices.
Next add ginger garlic paste.
Now add tomato paste.
Next add salt and powdered spices.
Mix, cover, and let it cook.
Garnish with dried fenugreek leaves.
Also garnish with cilantro and green chili.
Enjoy with Chapati or Naan.
WHAT TO PAIR THIS RECIPE WITH?
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Let's Make Chana Masala!!!
20-Minute Chana Masala (Chickpea Curry)
- ⅓ cup olive oil or any neutral oil
- 1 14 ounce can of chickpeas
- 1 medium onion chopped
- 2 tbsp ginger garlic paste
- 1 tbsp tomato paste
- ½ cup water
- 1 cinnamon stick
- 2 green cardamoms
- 4 black peppercorns
- ½ tsp cumin seeds
- 1 bay leaf
Powdered spices and salts
- 2 tbsp cilantro chopped finely
- 1 green pepper chopped finely
- 1 tbsp dried fenugreek leaves kasuri methi
- Heat the oil in a skillet or pot over medium heat. Add the onion and cook, stirring regularly, until translucent.
- Stir in the whole spices and mix it for 20 seconds.
- Now add in the ginger garlic paste and mix it for 15 seconds.
- Add in the tomato paste and mix it well.
- Now add in the salt and powdered spices and mix for 10 seconds.
- Add the drained can of chickpeas and mix it well.
- Now add water and mix well.
- Cover with the lid and cook it for 5 minutes.
- Uncover and turn off the stove.
- Add in the garnishes dried fenugreek leaves, fresh cilantro, and green pepper.
- Serve with a hot naan or chapati.