There are some dishes that never fail to remind me of home, and chana masala is one of them. The smell of chickpeas simmering with spices, the sizzle of mustard oil, and the warmth of garam masala bring back so many family meals.
I remember watching a big pot of curry bubbling away while everyone eagerly waited with rotis stacked on the side. It’s hearty, comforting, and always feels like a hug in a bowl.
This one recipe is simple yet rich with flavor, the kind of recipe that feels special enough for weekends but easy enough for everyday cooking.
Why You’ll Love This Chickpea Curry
Hearty and Filling: Made with protein rich chickpeas, this curry is wholesome, satisfying, and perfect for a complete meal that keeps you full for hours.
Bold Flavors: A mix of warming spices like cumin, garam masala, and red chili powder creates a deep, balanced flavor that’s rich without being heavy.
Simple Ingredients: You only need basic pantry staples such as onions, tomatoes, and dried spices. No fancy shopping trips are required to make this delicious dish.
Versatile Pairing: Whether you serve it with rice, roti, or paratha, this curry pairs beautifully and adapts to any meal setting.
Family-Friendly: Nutritious, flavorful, and comforting, it’s a dish the whole family can enjoy together at the dinner table.
Ingredients You’ll Need For Chickpea Curry
Kabuli chana (white chickpeas): The star of the curry. Once cooked, they turn soft and creamy while still holding their bite.
Onions, Tomatoes, Garlic: The flavor base. Onions bring sweetness, tomatoes add tang, and garlic gives a punchy depth.
Dried red chilies, Bay leaves, Green cardamom pods, Cinnamon stick, Cloves: These whole spices release their aroma in hot oil, giving the curry that restaurant-style fragrance.
Mustard oil: Traditional and robust. Heating it until it smokes tames the sharpness and makes the curry rich and earthy.
Salt: Simple but essential to balance and bring out the flavors of the chickpeas and spices.
Powder: Red chili, Black pepper, Cumin, Turmeric, Garam masala: This spice blend layers heat, warmth, and color. Garam masala at the end ties everything together with its bold finish.
How to Make Easy Indian Chickpea Curry (Kabuli Chana Masala)
Making this curry is easier than it looks, and the whole process fills your kitchen with irresistible aromas.
1. Soak and cook the chickpeas.
Start by soaking the kabuli chana overnight so they cook evenly. Pressure cook until tender and soft. This step is key for getting that creamy bite.
2. Begin the masala.
Heat mustard oil until it smokes lightly, then drop in the whole spices. The sizzling sound and instant fragrance mean the flavor base is on its way.
3. Add onions and tomato-garlic paste.
Fry the onions until golden brown, then mix in the paste. Cook until the oil separates, which tells you the masala is perfectly roasted.
4. Mix in powdered spices.
Add turmeric, cumin, chili, and black pepper. Cooking them for just a minute wakes up their flavors and deepens the color of the curry.
5. Combine chickpeas and simmer.
Stir in the cooked chickpeas with some water, cover, and let them soak up the masala. As it simmers, the sauce thickens and coats every chickpea.
6. Finish and serve.
Once the gravy is rich and glossy, sprinkle garam masala and fresh coriander on top. Serve hot with rice, parathas, or rotis for a complete meal.
Tips & Variations
- Prep ahead: Soak chickpeas the night before to save time the next day.
- Make it richer: Add a spoonful of butter or cream at the end for a silky finish.
- Spice level: Adjust chili powder and black pepper to suit your taste. Keep it mild for kids or fiery for spice lovers.
Serving & Storage Suggestions
This curry is best served hot with fluffy basmati rice, soft rotis, or crispy parathas. For a simple touch, add sliced onions, fresh tomatoes, and a squeeze of lemon on the side.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. The flavors actually deepen as it sits, making it taste even better the next day.
Warm it gently on the stove or in the microwave with a splash of water to bring back the perfect texture.
Final Thoughts
Easy Indian Chickpea Curry is more than just a recipe it’s comfort food you can return to again and again. With its hearty chickpeas, bold spices, and homestyle taste, it’s the kind of dish that always brings joy to the table.
Try it once and you’ll want to make it part of your regular meal rotation.
Easy Indian Chickpea Curry (Kabuli Chana Masala)
4
servings10
minutes35
minutes660
kcal45
minutesThis Chana Masala is a classic North Indian comfort dish made with tender Kabuli chana simmered in a rich onion tomato masala. Spiced with whole garam masala and a touch of heat, it’s hearty, flavorful, and perfect with roti, paratha, or steamed rice.
Ingredients
250g Kabuli chana (white chickpeas)
3 onions, finely chopped
2 tomatoes, blended into a smooth paste
2 garlic cloves, crushed or blended with the tomatoes
3 dried red chilies
3 bay leaves
3 green cardamom pods (elaichi)
1 piece (≈2 inch) cinnamon stick (dalchini)
4–5 cloves (laung)
4 tablespoons mustard oil
Salt, to taste
½ tbsp red chili powder
½ tbsp black pepper powder
½ tbsp cumin powder
½ tbsp turmeric powder
½ tbsp garam masala powder
Directions
- Wash and soak Kabuli chana overnight (at least 8 hours). Drain, then pressure-cook with 6 cups water for 4–5 whistles. Drain and check they are soft.
- Heat mustard oil in a kadhai. Add bay leaves, cardamom, cinnamon, cloves, and dried red chilies. Fry for a few seconds until fragrant.
- Add chopped onions and sauté until golden. Stir in tomato–garlic paste and cook 5–6 minutes until oil separates.
- Add turmeric, cumin, black pepper, and red chili powder. Cook 1 minute.
- Add chickpeas, mix well, and pour in 1 cup water. Cover and simmer 10–15 minutes.
- Let the gravy thicken, then cook on high for 1 minute. Sprinkle coriander, garnish with onion, tomato, and lemon. Serve hot with roti, paratha, or rice.
Notes
- Always soak chickpeas overnight for the best soft and fluffy texture.
- Cook the tomato garlic masala until the oil separates. This step is key to a rich, balanced taste.
- Garnish with lemon juice, onions, and fresh coriander just before serving for a bright finish.
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