Try this speedy 20-Minute Chana Masala (Chickpea Curry) for a tasty weeknight dinner. With a simple approach, it mirrors the rich flavors of restaurant-style Chana Masala using canned chickpeas.
The delicious 20-Minute Chana Masala (Chickpea Curry) features chickpeas coated in a rich blend of spices, creating a delicately spiced dish.
I never thought chickpeas in a curry would win me over—I had always loved them in salads instead. Chana Masala simply wasn’t something I gravitated toward. That all changed when I tried my husband’s recipe. With one bite, my perspective shifted, and a dish I once overlooked became a favorite, proving that sometimes it just takes the right recipe—and the right person—to change your mind.
INGREDIENTS
- Chickpeas- Make sure the can of chickpeas is drained and of course you can use freshly boiled chickpeas.
- Onion- make sure the onion is NOT golden just translucent will be perfection.
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.
Add chickpeas.
Mix, cover, and let it cook.
Garnish with dried fenugreek leaves.
Also garnish with cilantro and green chili.
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Let's Make Chana Masala!!!
20-Minute Chana Masala (Chickpea Curry)
Ingredients
- 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
Whole spices
- 1 cinnamon stick
- 2 green cardamoms
- 4 black peppercorns
- ½ tsp cumin seeds
- 1 bay leaf
Powdered spices and salts
- ½ tsp turmeric powder
- 1 tsp red chili powder
- ¼ tsp garam masala powder
- 2 tsp coriander powder
- 1 tsp kosher salt
- ½ tsp black salt
- 1 tsp dried pomegranate powder anardana powder
- 1 tbsp dried mango powder amchur powder
Garnish
- 2 tbsp cilantro chopped finely
- 1 green pepper chopped finely
- 1 tbsp dried fenugreek leaves kasuri methi
Instructions
- 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.
Maya says
This recipe is so good! I try new variations of chana masala all the time but was looking for something simple and fast this time, and this was perfect. I never thought to use tomato paste instead of tomato but it really works, and makes the masala very rich. I also added one small tomato because I had it, and I sadly didn't have mango or pomegranate powder but it was still delicious. Thank you!
Sarah Mirza says
Thank you so much, your comment means a lot. <3