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Indian chana masala chickpea curry with tomato gravy, cilantro, rice, and naan.

Indian Chana Masala (Chickpea Curry)

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Tender chickpeas simmered in a fragrant tomato, onion, garlic, ginger, and spice gravy for a satisfying Indian curry.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 390
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large skillet
  • Wooden spoon
  • Chef's knife
  • Rice cooker or saucepan

Method
 

Cook the Masala:
  1. Heat the oil in a large skillet. Cook the onion for 8 to 10 minutes until golden.
  2. Add the garlic and ginger and cook for 1 minute. Stir in cumin, coriander, garam masala, and turmeric.
  3. Add the tomatoes and cook for 8 to 10 minutes until thick and glossy.
Simmer and Serve:
  1. Add the chickpeas and water. Simmer uncovered for 12 to 15 minutes, mashing a few chickpeas into the sauce to thicken it.
  2. Stir in lemon juice, taste for salt, and finish with cilantro. Serve with basmati rice or naan.

Nutrition

Calories: 390kcalCarbohydrates: 58gProtein: 15gFat: 13gSaturated Fat: 2gSodium: 520mgFiber: 14gSugar: 9g

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.