Chana Masala Curry

Chana Masala is popular North Indian spicy gravy dish made with chickpeas, onion and tomatoes, and flavored with few Indian spices. In North India, this dish is called chole masala.

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Serves 2-4

  • 1 cup dry chickpeas (soaked) or 1 can chickpeas drained and rinsed
  • 1 large onion, finely chopped
  • 2 tbsp garlic - ginger paste
  • 2 green chilies minced
  • 8 fresh curry leaves (optional)
  • 1 tsp chili powder
  • 1 tsp garam masala
  • ½ tsp cumin powder
  • 2 medium tomatoes, chopped
  • 1 tbsp cilantro leaves, chopped
  • 1 tsp salt or to taste
  • julienne ginger to decorate
  • 3 tbsp vegetable oil
  • 1-2 cups water

How to make Channa Curry:

  1. Soak the chickpeas if you do not use the ones from the can. Then simmer them for about 45 minutes on low-medium heat.
  2. Heat the oil in a non-sticking pan. Add cumin seeds,
  3. Add chopped onions and stir-fry for 5 minutes on medium heat.
  4. Add garlic-ginger paste, green chilies, curry leaves (optional). Cook for aditional 3-4 minutes or until onions turn golden brown.
  5. Add the tomatoes, salt, chili powder, garam masala, cumin powder and simmer for about 5 minutes.
  6. Mix in the chickpeas and 1 cup water and cook on low heat for about 15- 20 minutes, adding some water as needed.
  7. Taste and adjust salt.


  • To speed up the soaking process add chickpeas to a bowl of hot water. Cover and soak for 2 hours.
  • The curry leaves are optional but add a nice South Indian touch.

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