Go Back
Indian chickpea curry in a bowl garnished with coriander and served with roti
Print
Easy Indian Chickpea Curry (Home-Style Chana Masala)
Prep Time
10 mins
Cook Time
30 mins
Soaking of dried chickpeas
8 hrs
Total Time
8 hrs 40 mins
 
Chick pea curry is one of the simple and delicious recipes.
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Chick Pea Curry
Servings: 2
Calories: 380 kcal
Author: Uppada Lakshmi
Ingredients
  • 1 cup dried white chickpeas kabuli chana, soaked 8 hours, OR 2 cans (400g/15 oz each) canned chickpeas, drained
  • 3 cups water for boiling dried chickpeas
  • 2 tablespoons cooking oil
  • 1 teaspoon cumin seeds jeera
  • 2 medium onions finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 green chilli slit
  • 3 medium tomatoes pureed
  • 1/2 teaspoon turmeric powder haldi
  • 1 teaspoon Kashmiri red chilli powder
  • 1.5 tablespoons coriander powder dhania
  • 1/2 teaspoon cumin powder
  • 1/2 to 3/4 teaspoon garam masala
  • 1/2 teaspoon amchur powder optional
  • 1 teaspoon kasuri methi dried fenugreek leaves
  • 1.5 teaspoons salt divided: 1 tsp for boiling, 1/2 tsp for curry
  • 2 tablespoons fresh coriander leaves chopped
Instructions

  1. Cook Chickpeas: Pressure-cook soaked chickpeas with 3 cups water, 1 tsp salt, and 1 bay leaf for 4–5 whistles on medium-high heat until tender. Retain cooking liquid.

  2. Sauté Aromatics: Heat oil in a pan over medium heat. Sizzle cumin seeds for 15 seconds. Add chopped onions and green chilli; sauté 6–8 minutes until golden brown. Stir in ginger-garlic paste and cook for 1 minute until fragrant.

  3. Cook Masala: Lower heat. Add turmeric, Kashmiri red chilli powder, coriander powder, and cumin powder. Stir 20 seconds. Add tomato puree and 1/2 tsp salt. Cook 6–8 minutes until thick and oil separates at edges.

  4. Combine & Thicken: Add cooked chickpeas and 1.5 cups cooking water. Bring to a boil. Mash 3–4 tablespoons of chickpeas against the pan wall with a spatula to thicken gravy naturally.

  5. Simmer: Cover and simmer on medium-low for 10–12 minutes.

  6. Finish: Stir in garam masala, amchur powder, and crushed kasuri methi. Simmer 1 minute. Turn off heat, garnish with chopped coriander, and let rest 5 minutes before serving.

Recipe Notes

  • Always ensure dried chickpeas are completely soft to the touch before adding to the tomato sauce.

  • If using canned chickpeas, rinse thoroughly and simmer in 1.5 cups water with the masala base for 12 minutes to allow flavors to penetrate.

Storage

  • Refrigerate in an airtight container for up to 4 days. Add 2–3 tablespoons of water when reheating as the gravy naturally thickens upon cooling.