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Indian

India

Chana masala

North Indian chickpea curry with onion, tomato, ginger, garlic, and warm spices. Filling, tangy, and deeply savoury.

Total time
50 min
Servings
4
Method
8 steg
Prep time15 min
Cook time35 min
Total time50 min
Servings4
CuisineIndian
OriginIndiaSee more recipes from India

Ingredients

Pull out and measure what you need before you start cooking.

  • 250 g dried chickpeas, soaked and cooked, or 2 tins cooked chickpeas
  • 2 tbsp neutral oil
  • 1 bay leaf, optional
  • 1 small cinnamon stick, optional
  • 2 cloves, optional
  • 2 green cardamom pods, optional
  • 2 large yellow onions, finely chopped
  • 1 green chilli, slit lengthwise
  • 1 tbsp ginger-garlic paste or equal parts finely chopped ginger and garlic
  • 3 large tomatoes, finely chopped
  • 0.75 tsp salt, plus more if needed
  • 0.25 tsp turmeric
  • 1.5 tsp chilli powder or Kashmiri chilli powder
  • 1 tsp garam masala
  • 2 tsp coriander powder
  • 0.5 tsp cumin powder
  • 1 tsp dried fenugreek leaves, optional
  • 0.25 tsp amchur or a little lemon juice
  • 2 tbsp chopped coriander

Good to know before you start

Small details that often make the cooking go more smoothly.

  • Read through every step before you start and measure everything first.
  • This recipe is written for 4 servings and Swedish kitchen measures.
  • Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.

Cooking support

Start here

Opening steps, quick timers, and a focused cooking mode without extra detours.

Open full cooking mode once you are at the stove.

  1. 1

    If using dried chickpeas, soak them overnight and cook them until tender before starting the sauce.

  2. 2

    Heat the oil and fry the whole spices if using them. Add the onion and cook until golden.

  3. 3

    Add the chilli and ginger-garlic and cook briefly until the raw smell disappears.

  4. 4

    Stir in the tomatoes, salt, turmeric, chilli powder, garam masala, coriander powder, and cumin. Cook until the tomatoes break down and the masala thickens.

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Quick timers

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Kitchen progress: 0/27

Method

Follow the steps from top to bottom while you cook.

  1. 1

    If using dried chickpeas, soak them overnight and cook them until tender before starting the sauce.

  2. 2

    Heat the oil and fry the whole spices if using them. Add the onion and cook until golden.

  3. 3

    Add the chilli and ginger-garlic and cook briefly until the raw smell disappears.

  4. 4

    Stir in the tomatoes, salt, turmeric, chilli powder, garam masala, coriander powder, and cumin. Cook until the tomatoes break down and the masala thickens.

  5. 5

    Add the chickpeas and enough water to make a rich curry rather than a thin soup.

  6. 6

    Simmer for about 15 minutes so the chickpeas absorb the flavour.

  7. 7

    Finish with dried fenugreek, amchur or lemon juice, and chopped coriander.

  8. 8

    Serve with basmati rice, roti, or naan.

Serving profile

At a glance

19 ingredients and 8 steps from prep to serving.

Pacebalanced kitchen flow
Kitchen loadmore steps and more attention
Serving stylemeant to land on the table for a group
Best fora slower dinner or weekend session
Mealdinner
Categorymain course

Keep exploring

See more from this cuisineBrowse more dinner recipesSearch for indianSearch for vegetarianSearch for chickpeas

Tags

Source

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1. SourceRecept verifierat mot Swasthi’s Recipes.
2. Imageno
3. Last updatedNo date documented yet

Recipe source: Recept verifierat mot Swasthi’s Recipes. Original link

Recipe image: Wikimedia Commons. Licensierad Commons-bild av chana masala.

Image type: standard image.

Image source: View original

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