Chana Masala Recipe (Punjabi Chickpea Curry)
Chana masala is a North Indian and Pakistani chickpea curry with a thick, tangy tomato gravy. It is vegan, filling and cheap, and it tastes better the next day.
This version works with canned or dried chickpeas and uses spices you can find in any grocery store.
Why you will like this version
- Ready in under an hour with canned chickpeas.
- The onion and tomato base is cooked until the oil separates, so the gravy is rich, not watery.
- Dried mango powder or lemon gives the signature tang.
What is chana masala?
Chana means chickpea. In Punjab and across Pakistan, chana masala is eaten with bhature, puri or naan, and is a common breakfast and street-food dish. The gravy is sour, spicy and dark.
Ingredients that matter
- Chickpeas: canned are fine. Dried ones, soaked overnight and pressure cooked, have a better texture.
- Tea bag or black tea: cooked with dried chickpeas, it gives the dark colour of street-style chana.
- Amchur (dried mango powder): adds sourness. Lemon juice at the end works as a substitute.
- Tomatoes and onions: cook them down fully before adding water.
Tips for the best chana masala
- Mash a few chickpeas against the pot to thicken the gravy.
- Cook the masala until oil floats on top, then add water.
- Simmer the chickpeas in the masala for at least 15 minutes so they absorb flavour.
Chana Masala Recipe (Punjabi Chickpea Curry)
Chana Masala Recipe (Punjabi Chickpea Curry)
A tangy, deeply spiced Punjabi chana masala made with canned or dried chickpeas, onions, tomatoes and a simple spice blend.
Ingredients
Method
- Heat the oil and add the cumin seeds. When they sizzle, add the chopped onions and cook until golden, about 10 minutes.
- Add the ginger garlic paste and cook for 1 minute.
- Add the tomato puree, chili powder, coriander, turmeric and salt. Cook for 8 to 10 minutes until the oil separates.
- Add the chickpeas and water. Mash a few chickpeas with the back of a spoon to thicken the gravy.
- Simmer on medium-low heat for 15 minutes.
- Stir in garam masala, amchur and green chilies. Cook 2 minutes.
- Garnish with coriander and serve with rice, naan or puri.
Notes
The curry thickens as it cools. Add a splash of water when reheating.
Frequently asked questions
Can I use dried chickpeas?
Yes. Soak 1 cup overnight, then pressure cook with salt for 20 to 25 minutes, or boil for 1 to 1.5 hours until soft. Use the cooking water in the curry.
How do I make it less sour?
Skip the amchur and use less lemon. A pinch of sugar also balances the tomatoes.
Does it freeze well?
Yes, for up to 3 months. Reheat with a splash of water.
