Easy Chana Masala | Chickpeas Curry

Chana Masala – the simple chickpeas curry that graces many a table…




I know chana masala isn’t a very innovative curry. There is always a way we cook it, like I always make it in coconut milk. Blame that on my Kerala genes! 😉 It is an apt curry if we are eating them with chapathis or even with rice. But I am always looking up at ways to make them in a different manner. Sometimes we all feel bored cooking any ingredient in the same way, but do so since we don’t want to rack our heads trying to figure out a new recipe. But this curry, that I have adapted from “660 curries” by Raghavan Iyer is truly a keeper.


I love flipping through that book when I go blank with any ingredients. Many a times I end up finding recipes that I treasure for a really long time. This is surely one! It made me realize that I didn’t have a chana masala recipe that my readers could fall on. Once you have chickpeas cooked,  the curry base is really easy to make with minimal ingredients and little attention. You can use canned chickpeas but freshly cooked chickpeas always tastes the best. The difference is the onion is added while the chickpeas simmer so there is a slight crunch and sweetness, which makes the curry all the more delicious. It pairs amazingly well with bhaturas or any flatbread that you would love to make. Off to this simple recipe…





Easy Chana Masala | Chickpeas Curry

Course Accompaniments
Cuisine Indian
Prep Time 6 hours
Cook Time 30 minutes
Servings 4
Author Rafeeda AR


  • 1 cup chickpeas soaked for 6 hours
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 tsp ginger garlic paste
  • 1 tomato pureed
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 onion minced
  • 1/4 cup coriander leaves chopped
  • 1/2 tsp garam masala powder
  • Salt to taste


  • Cook the soaked chickpeas in a pressure cooker with some salt till done. Set aside.
  • In a saucepan, heat ghee. Splutter cumin seeds and fry the ginger garlic paste.
  • Add the tomato puree and cook on low flame till the ghee floats on the top. Stir occassionally to avoid sticking.
  • Add in the spice powder and give a good whisk. Cook for a minute.
  • Add the chickpeas along with some the cooked water and onion. Simmer till the sauce thickens.
  • Add the coriander leaves and the garam masala powder. Adjust seasoning.
  • Switch off and serve with side of your choice.


If you want it a little more spicier, you can puree the tomato with a couple of green chillies.

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