Easy Indian Chickpea Curry (Kabuli Chana Masala)
This 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
- 9 ounces (250 grams) 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 inches) cinnamon stick (dalchini)
- 4–5 cloves (laung)
- 4 tablespoons mustard oil
- ½ tablespoon red chili powder
- ½ tablespoon black pepper powder
- ½ tablespoon cumin powder
- ½ tablespoon turmeric powder
- ½ tablespoon garam masala powder
- salt, to taste
Instructions
- Wash and soak the chickpeas overnight, at least 8 hours. Drain, then pressure cook with 6 cups of water for 4 to 5 whistles until soft. Drain and set aside.
- Heat mustard oil in a deep pan over medium heat. Add bay leaves, cardamom pods, cinnamon stick, cloves, and dried red chilies. Cook for a few seconds until fragrant.
- Add the chopped onions and saute until golden brown. Stir in the tomato paste and garlic, then cook for 5 to 6 minutes until the mixture thickens and oil begins to separate.
- Add turmeric, cumin powder, black pepper, and red chili powder. Stir well and cook for about 1 minute to remove the raw spice taste.
- Add the cooked chickpeas and mix until well coated. Pour in 1 cup of water, cover, and simmer for 10 to 15 minutes so the flavors come together.
- Uncover and let the gravy thicken. Increase the heat and cook for 1 more minute. Garnish with chopped cilantro, or use fresh basil as a substitute, and serve hot with flatbread or rice.
Notes
Nutrition
Calories: 190kcal