Chana Masala

Chana masala is a tangy chickpea curry and like my previous recipe for this dish this one is made with tinned chickpeas for speed and is very quick to make. I like chana masala served with brown basmati rice and garnished with some red onion rings and a few fresh coriander leaves but you could also have it with chapatti or naan.

Makes 4 portions


1/2 tablespoon of vegetable oil
1 teaspoon of cumin seeds
1 onion, chopped
5 cloves of garlic, finely chopped
1 inch of ginger, finely chopped
1 green chilli
1/2 tablespoon of ground coriander
1 teapoon of garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon of chilli powder
1/2 teaspoon salt
2 x 400g tins of whole peeled tomatoes, with juices
2 x 400g tins of chickpeas, drained and rinsed
1/2 teaspoon of dry mango powder/amchur powder
Red onion rings and fresh coriander for garnishing


  1. Heat the oil in a large pan and add the cumin seeds and cook until they sizzle.
  2. Add the onion, garlic, ginger and green chilli and cook for about five minutes, stirring often.
  3. Add the coriander, garam masala, turmeric, paprika, chilli powder and salt and cook for 30 seconds stirring continuously.
  4. Add the whole peeled tomatoes and their juices and cook for 5 minutes while using the back of a spoon to break the tomatoes apart.
  5. Add the chickpeas and amchur powder and bring to a simmer and cook for 15 minutes.

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