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Classic Chana Masala (Chickpea Curry)

Chana masala recipe made in a skillet with chickpeas simmered in a spiced tomato sauce until tender and thick. Ginger, garlic, garam masala, and fresh cilantro bring classic Indian curry flavor to this comforting dinner.
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Prep Time 15 minutes
Cook Time 37 minutes
Resting 5 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp neutral oil
  • 1 tsp cumin seeds
  • 1 yellow onion large, finely chopped
  • 1 tbsp ginger fresh, finely grated
  • 3 cloves garlic minced
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 0.5 tsp ground turmeric
  • 0.25 tsp cayenne pepper
  • 1 can (14.5 oz) crushed tomatoes
  • 2 cans (15 oz) chickpeas drained and rinsed
  • 1 cup water
  • 1 tsp kosher salt
  • 1 tsp garam masala
  • 1 tbsp lemon juice
  • 0.25 cup cilantro fresh, chopped

Equipment

  • 1 12-inch skillet
  • 1 medium Dutch oven

Method
 

  1. Heat the oil in a 12-inch skillet or medium Dutch oven over medium heat, then add the cumin seeds and cook for about 30 seconds, until fragrant.
  2. Add the onion and cook for 8–10 minutes, stirring occasionally, until softened and golden at the edges.
  3. Stir in the ginger and garlic and cook for 1 minute, then add the ground coriander, ground cumin, turmeric, and cayenne and stir for 30 seconds.
  4. Add the crushed tomatoes and cook for 6–8 minutes, stirring often, until thickened and the oil begins to show around the edges.
  5. Stir in the chickpeas, water, and salt; bring to a simmer, then cook uncovered for 15–20 minutes, stirring occasionally, until the sauce is thick and the chickpeas are tender.
  6. Mash some of the chickpeas against the side of the pan to thicken the curry, then stir in the garam masala and lemon juice and simmer for 1 minute.
  7. Remove the pan from the heat, stir in the cilantro, and let the curry rest for 5 minutes before serving.

Notes

For a thicker curry, mash more chickpeas against the side of the pan. Refrigerate leftovers for up to 4 days; freezer-friendly. For a lower-sodium option, use no-salt-added chickpeas and adjust the salt to taste.