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–+ servings

Chana Masala

Course: Side Dish
Cuisine: Indian
Servings: 5 -6
Author: Maria Jose Martin
Easy Chana masala curry is a thick curry flavored with spices. Goes well with roti.
Print Recipe

Ingredients

  • 1.5 cups Kabuli Chana (White Chickpeas) soaked overnight or you can sub canned chickpeas
  • 3 med - big Onion chopped
  • 2.5 tsp Chopped ginger & garlic each
  • 1-2 Green chilli chopped
  • 6 Cashew nuts
  • 1 big Tomato chopped
  • 1/2 tsp Turmeric powder
  • 2 tsp Chilli powder
  • 2 - 2.5 tsp Coriander powder
  • 1/2 tsp Garam masala refer notes
  • 2 tbsp Chopped coriander leaves
  • 1-2 tsp Ghee optional
  • Salt
  • Oil I used sunflower oil

Instructions

  • Soak chana overnight. Drain the water and rinse the chana 2-3 times. Pressure cook chana with 3 - 3.5 cups water and salt. I cook it for 8-10 whistles on, high flame. Switch off the gas and let the pressure drop completely, around 15 mins.
  • Grind together chopped ginger, garlic, green chilli and cashew nuts with 2 tbsp water to a smooth paste.
  • Heat oil in a deep and wide pan. Add chopped onion and cook till it browns. Add chopped tomato and cook till it becomes soft.
  • Add ground paste, salt and fry for 3-4 mins mins, till the raw smell goes and oil starts appearing.
  • Add masala powders (turmeric, chilli, coriander and garam masala). Mix well. Add 1-2 tbsp of stock (cooking water from chana). Cook on low flame for 3-4 mins. Add cooked chana, mix well. Add the stock (cooking water) and bring it to boil.
  • Simmer, cover and cook for 8-10 mins. Add chopped coriander leaves and ghee (if using).
  • Let the curry rest for 20-30 mins, before serving.

Notes

I used North Indian Garam masala for this recipe. However you can use your regular garam masala also. If you are using South Indian garam masala, add 1/2 tsp cumin also along with the spice powders.
The curry has a medium thick consistency. Keep in mind that the gravy tends to thicken as it rests. Adjust the water qty to suit your requirements.