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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.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 can chickpeas 400 g each, drained and rinsed
  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 2 medium onions finely chopped
  • 1 tbsp ginger garlic paste
  • 3 medium tomatoes pureed
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 0.5 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp amchur (dried mango powder) or 2 tbsp lemon juice
  • 1.5 tsp salt
  • 1.5 cup water
  • 2 green chilies slit
  • 0.25 cup fresh coriander chopped

Method
 

  1. Heat the oil and add the cumin seeds. When they sizzle, add the chopped onions and cook until golden, about 10 minutes.
  2. Add the ginger garlic paste and cook for 1 minute.
  3. Add the tomato puree, chili powder, coriander, turmeric and salt. Cook for 8 to 10 minutes until the oil separates.
  4. Add the chickpeas and water. Mash a few chickpeas with the back of a spoon to thicken the gravy.
  5. Simmer on medium-low heat for 15 minutes.
  6. Stir in garam masala, amchur and green chilies. Cook 2 minutes.
  7. Garnish with coriander and serve with rice, naan or puri.

Notes

The curry thickens as it cools. Add a splash of water when reheating.