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Chana Curry
5 from 171 votes

Chana Curry

Chana Curry cooks chickpeas simmered in a spiced tomato and onion sauce with garlic paste, turmeric, chili powder, and cumin. The slow simmering develops a thick curry with oil rising on top, indicating the chickpeas are tender and the flavors melded. Garnished with fresh coriander, this curry offers hearty texture and warming spices.

Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 6
Calories: 374 kcal
Course: Main Course, Dinner
Cuisine: Indian, Pakistani

Ingredients

  • 500 g chickpeas Chana
  • 100 ml olive oil
  • 2 onion
  • 1 tbsp garlic paste
  • 2 tomato
  • 1 tbsp turmeric powder Haldi
  • 1 tsp chilli powder
  • 1 tsp salt
  • 2 tsp cumin powder Jeera
  • 1 green chili
  • 600 ml water
  • 1 handful Coriander For garnish

Instructions

    Cup of Yum
  1. If using fresh chickpeas, then leave to soak in at least 600ml of water overnight
  2. Add the oil into a pan and heat on medium heat until warm
  3. Add the diced onions and cook for 4-5 minutes on medium heat until softened and golden brown
  4. Add the chopped tomatoes and cook for a further 3-4 minutes until the tomatoes have softened.
  5. Add the salt, chilli powder, turmeric powder, garlic paste and green chilli then cook the spices for 3-4 minutes
  6. Remove 100ml of the water from the chickpeas and add the pan to ensure that the spices do not burn and cook for another 5 minutes
  7. Drain the chickpeas and set aside the remaining water then add the drained chickpeas to the mixture and reduce the heat to medium before cooking for 2-3 minutes
  8. Add 500ml of the drained chickpea water and cook for 1 hour until the oil has risen to the top which will indicate that the curry is cooked – the chickpeas may take longer than 1 hour to cook and if the water has evaporated you may add more water to help cook the chickpeas
  9. Add the cumin powder then cook for 2-3 minutes
  10. Finely chop the coriander then add into the pan and cook 1-2 minutes
  11. Serve alongside puri and enjoy!

Notes

  • Soaking chickpeas overnight helps reduce cooking time and soften them.
  • Cook the curry until oil rises on top and chickpeas are tender, which may take longer than an hour.
  • Add water as needed during cooking if the liquid evaporates too much to maintain curry consistency.
  • Fresh coriander garnish adds brightness to the finished dish.

Nutrition Information

Calories 374kcal (19%) Carbohydrates 30g (10%) Protein 9g (18%) Fat 25g (38%) Saturated Fat 3g (15%) Sodium 435mg (18%) Potassium 451mg (10%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 472IU (9%) Vitamin C 11mg (12%) Calcium 71mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 374

% Daily Value*

Calories 374kcal 19%
Carbohydrates 30g 10%
Protein 9g 18%
Fat 25g 38%
Saturated Fat 3g 15%
Sodium 435mg 18%
Potassium 451mg 10%
Fiber 8g 32%
Sugar 7g 14%
Vitamin A 472IU 9%
Vitamin C 11mg 12%
Calcium 71mg 7%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.