Indian
Spicy Chana Masala
A hearty and spicy North Indian chickpea curry that pairs perfectly with rice or puri.
Watch it madeAdam Ragusea · 10:36
Ingredients
- Chickpeas (canned or soaked)2 cans
- Onion2 medium
- Tomato2 large
- Ginger-Garlic Paste1 tbsp
- Chana Masala Spice Mix2 tbsp
Method
- Heat oil in a large pot. Add cumin seeds, bay leaf, and chopped onions. Sauté until onions are brown.
- Add ginger-garlic paste, turmeric, coriander powder, and chopped tomatoes. Cook until tomatoes soften.
- Stir in the drained chickpeas and water. Cover and simmer for 20 minutes to let flavors meld.
- Mash a few chickpeas against the side of the pot to thicken the gravy. Add garam masala.
- Garnish with fresh coriander and onion rings.
Common questions
Can I use dried chickpeas instead of canned chickpeas?
Yes. Soak dried chickpeas overnight, then boil until fully tender before using. They should be soft enough to mash slightly at the edges. Expect a longer total cook time, but the flavor is often deeper and the gravy richer.
What can I substitute for chana masala spice mix if I don’t have it?
Use a mix of cumin, coriander, turmeric, garam masala, chili powder, and a little amchur or lemon juice for tang. Start light and adjust. The dish still works well without a pre-made blend.
How long should I cook the onions and tomatoes, and how do I know they’re ready?
Cook onions until deep golden brown, not just softened; this builds flavor. After adding tomatoes, cook until they break down and the oil starts separating slightly from the masala. That usually takes about 8–12 minutes total.
What are the most common mistakes when making chana masala?
Underbrowning the onions, undercooking the tomato base, and adding too much water too early are the biggest issues. Also avoid over-salting before the sauce reduces. Mash only a few chickpeas so the curry stays textured.
How should I store leftovers, and what should I serve with chana masala?
Store cooled chana masala in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat gently with a splash of water. Serve with rice, naan, roti, or parathas.