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Flavorful Chana Masala Recipe Easy Homemade Spiced Chickpea Curry

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A rich and satisfying Indian chickpea curry with a tangy tomato base and perfectly toasted spices, ideal for quick weeknight meals or casual gatherings.

Ingredients

Scale
  • 2 cups cooked chickpeas or 1 can (15 oz/425 g), drained and rinsed
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 medium tomatoes, finely chopped or 1 cup canned crushed tomatoes
  • 1 small green chili, finely chopped (optional)
  • 2 tablespoons vegetable or mustard oil (olive oil can be used)
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon amchur (dry mango powder) or lemon juice to taste
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • 1 to 1 1/2 cups water or vegetable broth
  • A handful fresh cilantro, chopped (for garnish)

Instructions

  1. Finely chop 1 medium onion, 2 tomatoes, 3 garlic cloves, and grate about 1 inch of fresh ginger. Finely chop green chili if using. This should take about 10 minutes.
  2. Heat 2 tablespoons of oil in a large deep skillet over medium heat. Add 1 teaspoon cumin seeds and toast for about 30 seconds until fragrant, watching closely to avoid burning.
  3. Add chopped onions and cook, stirring frequently, for 6-8 minutes until golden brown.
  4. Stir in minced garlic, grated ginger, and chopped green chili. Cook for 1-2 minutes until raw smell disappears.
  5. Lower heat to medium-low and add 2 teaspoons coriander powder, 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder, and 1 teaspoon garam masala. Stir and toast spices for 30 seconds to 1 minute.
  6. Add chopped or crushed tomatoes. Cook for 8-10 minutes until mixture thickens and oil separates on edges.
  7. Add cooked chickpeas and pour in 1 to 1 1/2 cups water or vegetable broth. Mix well and bring to a gentle simmer.
  8. Simmer uncovered for 15-20 minutes, stirring occasionally. Taste and add salt as needed. Add 1/2 teaspoon amchur powder now for tanginess.
  9. Turn off heat and stir in chopped fresh cilantro. Optionally, squeeze lemon juice on top.
  10. Serve hot with steamed basmati rice, warm naan, or flatbread.

Notes

Toast whole spices like cumin seeds before adding ground spices to unlock aroma. Patience browning onions adds sweetness and depth. Keep heat moderate during simmering to avoid drying out curry; add water if too thick. Amchur powder adds tanginess but lemon juice is a good substitute. Avoid overcrowding pan for even cooking and fuller flavors.

Nutrition

Keywords: chana masala, chickpea curry, Indian curry, easy chana masala, vegan curry, gluten-free curry, spiced chickpeas

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