Chana masala is a beloved Indian chickpea curry with a thick tomato-onion gravy and layers of warm spice. It is hearty, affordable, and flexible enough for a weeknight meal or a shared table.
The flavor comes from cooking the onion base until golden before adding the spice blend and tomatoes. Chickpeas then simmer in the masala until the sauce clings to them.
Cook the onion mixture patiently and let the tomatoes reduce until the oil begins to show around the edges. That step gives the curry depth.
Serving Suggestions
Serve with basmati rice, naan, roti, sliced red onion, and cilantro. A spoonful of yogurt or a squeeze of lemon balances the spice.
Recipe Notes
The curry keeps refrigerated for 4 days and freezes well. Add a splash of water when reheating because the sauce thickens as it cools.
Indian Chana Masala (Chickpea Curry)
Equipment
- Large skillet
- Wooden spoon
- Chef’s knife
- Rice cooker or saucepan
Ingredients
Chana Masala
- 3 cups cooked chickpeas drained
- 2 tbsp neutral oil
- 1 large yellow onion finely chopped
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 large tomatoes finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1 cup water plus more as needed
- 1 tbsp lemon juice fresh
To Serve
- 1/4 cup fresh cilantro chopped
- 4 servings cooked basmati rice or naan for serving
Instructions
Cook the Masala:
- Heat the oil in a large skillet. Cook the onion for 8 to 10 minutes until golden.
- Add the garlic and ginger and cook for 1 minute. Stir in cumin, coriander, garam masala, and turmeric.
- Add the tomatoes and cook for 8 to 10 minutes until thick and glossy.
Simmer and Serve:
- Add the chickpeas and water. Simmer uncovered for 12 to 15 minutes, mashing a few chickpeas into the sauce to thicken it.
- Stir in lemon juice, taste for salt, and finish with cilantro. Serve with basmati rice or naan.
Notes
- Add a splash of water if the curry becomes too thick.
- For extra tang, add a pinch of amchur powder with the other spices.
- Chana masala tastes even better after resting overnight.