Easy Chana Masala Recipe (30-Minute Chickpea Curry)

Chana Masala (Chickpea Curry) is a beloved North Indian dish that brings warmth and rich flavours to any dinner table. This hearty vegetarian curry has become a favourite in home kitchens worldwide, and for good reason – it's packed with protein, bursting with aromatic spices, and surprisingly simple to make at home.

This recipe balances authentic Indian flavours with practical home cooking. We use canned chickpeas for convenience and a carefully selected blend of whole and ground spices that create layers of complex flavour. The result is a restaurant-quality curry that's perfect for weeknight dinners or meal prep.

Ingredients

For the Masala Base:

• 2 tbsp vegetable oil or ghee
• 1 large brown onion, finely chopped
• 1 tsp cumin seeds (whole)
• 2 green cardamom pods (optional, but recommended for flavour)
• 1 bay leaf (optional, but recommended for flavour)
• 1 inch cinnamon stick (optional, but recommended for flavour)
• 2 cloves (optional, but recommended for flavour)
• 1-2 green chillies, slit lengthwise (adjust to your spice preference)
• 2 cm piece fresh ginger, grated or finely minced (about 1 tbsp)
• 3 cloves garlic, grated or finely minced (about 1 tbsp)
• 1 x 400g can chopped tomatoes
• 1 tbsp tomato paste (optional, for deeper colour and flavour)

For the Spices (Ground)

• 1 tsp ground turmeric
• 1.5 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp Kashmiri chilli powder (for colour and mild heat, or use regular chilli powder to your taste)
• 1 tsp garam masala
• ½ tsp amchur (dried mango powder) - Highly recommended for the authentic tangy flavour. Available at Indian grocers or some larger supermarkets. If you can't find it, a squeeze of lemon juice at the end will provide some tang.

Other Ingredients:

• 2 x 400g cans chickpeas, drained and rinsed
• 1 cup (250ml) hot water (or vegetable broth)
• ½ tsp salt, or to taste
• Small bunch fresh coriander, finely chopped, for garnish
• 1-2 tbsp fresh lemon juice (if not using amchur, or to brighten at the end)

Instructions

1. Prepare the flavour starters: Heat the oil or ghee in a large deep pan or pot over medium heat. Add the whole spices (cumin seeds, green cardamom pods, bay leaf, cinnamon stick, cloves) and sauté for 30 seconds to 1 minute until fragrant. Be careful not to burn them.
2. Sauté onion, ginger & garlic: Add the finely chopped brown onion to the pan. Cook for 8-10 minutes, stirring occasionally, until the onion is softened and golden brown. Add the grated ginger, minced garlic, and slit green chillies. Sauté for another 2-3 minutes until fragrant, being careful not to burn the garlic.
3. Add tomatoes & tomato paste: Stir in the chopped tomatoes and tomato paste (if using). Cook for 5-7 minutes, stirring occasionally and breaking down the tomatoes with the back of your spoon, until the mixture thickens and the oil starts to separate from the tomato base. This is crucial for building flavour.
4. Introduce ground spices: Reduce the heat to low. Add the ground turmeric, ground coriander, ground cumin, Kashmiri chilli powder, garam masala, and amchur (if using). Stir well for 1-2 minutes, allowing the spices to toast and become fragrant. If the mixture seems too dry, add a splash of water to prevent the spices from burning.
5. Add chickpeas and water: Add the drained and rinsed chickpeas to the pan. Stir to coat them thoroughly with the spice mixture. Pour in the hot water (or vegetable broth) and add the salt. Bring the mixture to a gentle simmer.
6. Simmer and thicken: Reduce the heat to low, cover the pan, and let the chana masala simmer for 15-20 minutes. This allows the flavours to meld and the chickpeas to absorb the delicious gravy. If the curry becomes too thick, add a little more hot water. For a creamier texture, you can lightly mash a few chickpeas against the side of the pan with your spoon.
7. Finish and garnish: Taste and adjust seasoning as needed (add more salt, chilli, or a pinch of sugar if it tastes too tart). If you didn't use amchur, or prefer more tang, stir in 1-2 tablespoons of fresh lemon juice now. Stir in about half of the fresh chopped coriander.
8. Serve: Ladle the hot chana masala into serving bowls. Garnish with the remaining fresh chopped coriander.

Serving suggestions

• Basmati Rice: Steamed basmati rice is a classic.
• Naan Bread or Roti: Warm naan bread or roti are perfect for scooping up the curry. You can find these in most Australian supermarkets.
• Yoghurt: A dollop of plain Greek or natural yoghurt on the side can offer a cooling contrast to the spices.
• Cucumber Raita: A simple raita (grated cucumber mixed with yoghurt, a pinch of roasted cumin powder, and salt) would also be lovely.
• Pappadums: Crispy pappadums (available in the international aisle of supermarkets) make a great crunchy side.

Enjoy your homemade Chana Masala!