Chana Masala — Spiced Chickpea Curry
North India's everyday chickpea curry: tender chana simmered in a deeply spiced onion-tomato masala sharpened with amchur (dried mango) and the smoky-sour chana masala spice blend. Tangy, warming and entirely plant-based, it's a protein-rich staple eaten with bhature, rice or roti — big flavour from the storecupboard.
Fry onion until deep golden, then add ginger, garlic and green chilli, followed by tomato and ground spices — cumin, coriander, turmeric, chana masala and amchur — and cook to a thick masala. Add cooked chickpeas and a little water and simmer so they drink up the spices, mashing a few to thicken. Finish with garam masala and fresh coriander. Serve with rice, roti or fried bhature.
- Brown the onion properly and cook the tomato down to a thick masala — that base is everything.
- Amchur (dried mango powder) and a chana masala blend give the signature tangy, smoky note.
- Mash a spoonful of the chickpeas into the sauce to thicken it naturally.
Equipment
- Heavy pan or kadhai
- Wooden spoon
재료
Masala base
- 2 onions, finely chopped
- 1 thumb ginger and 4 garlic cloves, minced
- 1–2 green chillies, chopped
- 3 tomatoes, chopped (or 400 g tin)
- 30 ml oil or ghee
Spices & chickpeas
- 2 cans chickpeas, drained, or 250 g dried, soaked & cooked
- 1 tsp cumin, 2 tsp ground coriander, ½ tsp turmeric
- 1 tbsp chana masala blend, 1 tsp amchur (dried mango)
- ½ tsp chilli powder; 1 tsp garam masala to finish
- Salt; fresh coriander and lemon to serve
조리법
- 단계01
Fry the chopped onion in the oil over medium heat until deep golden, 8–10 minutes — don't rush, the colour builds flavour.
- 단계02
Add the ginger, garlic and green chilli and cook 1 minute, then the tomato. Cook down until the masala is thick and the oil separates at the edges.
- 단계03
Stir in the cumin, coriander, turmeric, chana masala, amchur and chilli powder and fry 1 minute until fragrant.
- 단계04
Add the chickpeas and a cup of water. Simmer 12–15 minutes so they absorb the spices, mashing a spoonful of them against the pan to thicken the sauce. Season with salt.
- 단계05
Stir in the garam masala and a squeeze of lemon, scatter with fresh coriander, and serve with rice, roti or fried bhature.
Make ahead
Even better made ahead — the spices meld and mellow overnight. Make a day or two before and reheat; finish with fresh coriander and lemon when serving.
Storage
Keeps 4 days refrigerated and freezes 3 months — and like most curries, the flavour deepens overnight. Reheat with a splash of water. An excellent meal-prep and lunchbox curry.
Variations
Chole bhature
Serve the richer Punjabi 'chole' with deep-fried puffy bhature bread — a classic weekend feast.
With tea (the dark style)
Simmer the chickpeas with a tea bag (or dried amla) for the dark, deeply spiced Pindi-style chole.
Extra rich
Add a knob of butter or a swirl of cream at the end for a richer, restaurant-style finish.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
자주 묻는 질문
What's the difference between chana masala and chole?
They're essentially the same dish — a spiced chickpea curry. 'Chana' means chickpea and 'chole' is the Punjabi name; 'chole' often refers to a richer, darker Punjabi version served with bhature. The spicing and technique overlap heavily.
What is amchur and can I substitute it?
Amchur is dried green mango powder, which adds the tangy, slightly sour note characteristic of chana masala. If you don't have it, finish with extra lemon juice or a little tamarind for similar acidity, though the flavour is slightly different.
Canned or dried chickpeas?
Canned chickpeas make this a quick weeknight curry and work beautifully. Dried chickpeas (soaked overnight and cooked until tender) have a firmer texture and a better flavour if you have time — save some of the cooking liquid to enrich the sauce.
How do I make the sauce thicker?
Cook the onion and tomato down properly into a thick masala before adding the chickpeas, and mash a spoonful of the chickpeas against the pan as it simmers — their starch naturally thickens the sauce. Simmer uncovered to reduce if needed.
Is chana masala healthy?
Yes — it's naturally vegan, gluten-free and high in plant protein and fibre from the chickpeas. Keep the oil moderate and it's a nourishing, satisfying meal. Served with rice or roti it's a complete, balanced plate.
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