Chana Masala - Chickpeas Curry | How to make Chana Masala - Chickpeas Curry

By Raj Brar  |  22nd Mar 2017  |  
4.5 from 2 reviews Rate It!
  • Chana Masala - Chickpeas Curry, How to make Chana Masala - Chickpeas Curry
Chana Masala - Chickpeas Curryby Raj Brar
  • Prep Time


  • Cook Time


  • Serves





About Chana Masala - Chickpeas Curry Recipe

Soft, melt-in-your-mouth chickpeas simmered in rich onion, garlic, ginger and tomato gravy loaded with fragrant spices and fresh coriander (cilantro) - is a healthy, delicious and satisfying dish.

Chana Masala - Chickpeas Curry is a delicious dish which is liked by people of all age groups. Chana Masala - Chickpeas Curry by Raj Brar has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Chana Masala - Chickpeas Curry at many restaurants and you can also prepare this at home. This authentic and mouthwatering Chana Masala - Chickpeas Curry takes 15 minutes for the preparation and 60 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Chana Masala - Chickpeas Curry is a good option for you. The flavour of Chana Masala - Chickpeas Curry is tempting and you will enjoy each bite of this. Try this Chana Masala - Chickpeas Curry on weekends and impress your family and friends. You can comment and rate the Chana Masala - Chickpeas Curry recipe on the page below.

Chana Masala - Chickpeas Curry

Ingredients to make Chana Masala - Chickpeas Curry

  • 2 cups kabuli chana (chickpeas), dry or (3 -12 oz cans chickpeas, drained and rinsed)
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 8 cups water, more as required
  • 4 tablespoons olive oil
  • 3 medium tomatoes
  • 1 inch piece of fresh ginger, peeled
  • 6-7 cloves garlic, peeled
  • 2 green chilies
  • 1 cup canned tomatoes, puréed
  • ½ teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon red chili powder
  • 1 teaspoon turmeric
  • ½ teaspoon salt or to taste
  • 1½ teaspoons cumin seeds, roasted
  • 1 bay leaf
  • 1 cup cooked onion purée or 2 medium onion, finely chopped
  • ¼ teaspoon coriander powder
  • 1 teaspoon amchoor (dry mango powder)
  • 2 tablespoons fresh coriander (cilantro), chopped

How to make Chana Masala - Chickpeas Curry

  1. Wash the chickpeas. In a large bowl, add chickpeas, baking soda and plenty of water and leave it to soak overnight or for at least 6 hours.
  2. Drain the soaked chickpeas, rinse and add it to a large pot. Add salt and 8 cups of water; bring it a boil. Reduce the heat to medium-low; cover and cook until chickpeas are soft, for about 45 minutes. Add more water if required.
  3. While chickpeas are cooking, in a blender, grind tomatoes, ginger, garlic and green chilies into a find paste.
  4. Preheat a large saucepan on medium-high heat. Add oil. Carefully, add the tomato mixture. Add the canned tomato purée, cumin seeds, bay leaf, cumin powder, coriander powder, red chili powder, turmeric and salt.
  5. Mix well and cook until oil starts to separate; stirring frequently.
  6. Add onion purée and mix well. Cover and cook again until mixture has thickened for about 5 minutes; stirring frequently.
  7. Add cooked chickpeas. Mix gently; cover and cook for 15 minutes on low heat to let the chickpeas absorb the flavors.
  8. Add coriander powder, amchoor powder and chopped fresh coriander. Cover and cook for about 2 minutes.
  9. Remove from heat. Transfer to serving dish and garnish with fresh coriander leaves.
  10. Serve hot with Naan, Roti, Paratha or Rice.

My Tip:

Roughly chop and sauté onion before making the purée to cut the cooking time short.

Reviews for Chana Masala - Chickpeas Curry (2)

Isha Prasad2 years ago

love it!

Sukhmani Bedi2 years ago

Looks delish- saving!

Cooked it ? Share your Photo