Authentic Chana Masala Recipe (Chickpea Curry)

Name: Authentic Chana Masala Recipe (Chickpea Curry)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 2 cans chickpeas; ¼ cup cooking oil; 2 Serrano chilies; 2 teaspoon panch phoron spice blend; 1 teaspoon crushed ginger; 1 teaspoon minced garlic; 1 onion; 2 tablespoon tomato paste; 2 teaspoon red chili powder; ½ teaspoon Turmeric; 1 teaspoon salt; 1 cup water; ¼ cup cilantro

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 people
Calories
155 kcal
Course
Side Dish, Main Course, Breakfast
Cuisine
Indian, Pakistani

Authentic Chana Masala Recipe (Chickpea Curry)

Iris Warren

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Warm spices, a rich sauce, and tender chickpeas all blend together in this flavorful, one-pot Authentic Chana Masala Recipe (Chickpea Curry)

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Ingredients

Servings

2 cans chickpeas
¼ cup cooking oil (SEE NOTES)
2 Serrano chilies (SEE NOTES)
2 teaspoon panch phoron spice blend
1 teaspoon crushed ginger
1 teaspoon minced garlic
1 onion (SEE NOTES)
2 tablespoon tomato paste (SEE NOTES)
2 teaspoon red chili powder
½ teaspoon Turmeric
1 teaspoon salt
1 cup water
¼ cup cilantro

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Instructions

Dice the onions and chop the serrano chillies.
Heat the cooking oil and sauté the onions and chilies in it for 30 seconds.
Add the ginger and garlic and sauté for 30 seconds.
Add the panch phoron and sauté it for 30 seconds.
Once the onion is translucent, drain and rinse the chick peas and add them to the pan.
Add in the tomato paste and ¼ cup of water and stir to mix well.
Add all of the remaining spices along with the remaining water, stir and cover.
Cook on low for 10 minutes.
Uncover, mash the chickpeas slightly to blend with all of the other ingredients, cover and simmer for another 10 minutes (SEE NOTES)
Uncover and garnish with chopped cilantro or cilantro microgreens and serve.

Notes

The Cooking Oil - Use any neutral oil of your choice. I like both avocado and canola best but sunflower and grapeseed are great choices as well.
The Serrano Chillies - I like to use serrano chillies but they are on the spicy side. You can swap them out for jalapenos or deseed them if you like your curry less spicy.
The Onion - I would recommend a medium yellow onion for the curry. I use these for most of my cooking as they are mild in taste and not too sweet.
The Tomato Paste - while I like to use fresh tomatoes in most curries , the tomato paste here adds a rich taste and helps cook the curry quickly.
Mashing The Chickpeas - This step is important in order for the curry to be smooth and rich. Just use the back of your spoon to slightly smash the chickpeas, stir and cook some more. The starch that is released thickens the curry and helps dry out the excess moisture. In the event that the curry gets too thick, keep some water on hand and just splash a little bit at a time (as necessary). This will help keep the pan deglazed and the tomato sauce and spices from sticking to the bottom.

Nutrition Information

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Serving 1person Calories 155kcal (8%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 14g (22%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Monounsaturated Fat 9g Trans Fat 0.1g Sodium 667mg (28%) Potassium 196mg (6%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 557IU (11%) Vitamin C 6mg (7%) Calcium 56mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 155 kcal

% Daily Value*

Serving	1person
Calories	155kcal	8%
Carbohydrates	7g	2%
Protein	1g	2%
Fat	14g	22%
Saturated Fat	1g	5%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	9g	45%
Trans Fat	0.1g	5%
Sodium	667mg	28%
Potassium	196mg	4%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	557IU	11%
Vitamin C	6mg	7%
Calcium	56mg	6%
Iron	2mg	11%