IndianChana Masala (North Indian Chickpea Curry)
Chickpeas simmered in a spiced onion and tomato masala with whole spices, Kashmiri chilli, coriander and garam masala, finished with dried fenugreek leaves. A North Indian everyday curry, ready in under an hour.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Onion
10 minutesMedium heatHeat the oil in a pot on medium heat and fry the bay leaves, cinnamon, cloves and cardamom for 30 seconds. Add the chopped onion and green chilies and cook for 8 to 10 minutes until golden.
Success cueEvenly golden onion.
- 02
Tomatoes
6 minutesMedium heatStir in the crushed ginger and garlic for 1 minute, then add the tomatoes and salt and cook for 5 minutes until soft.
Success cueMushy tomatoes.
- 03
Masala
3 minutesMedium heatAdd the turmeric, Kashmiri chili powder, coriander, cumin and half the garam masala and cook for 3 minutes, stirring, until the masala smells toasted and oil shows at the edges.
Success cueA thick, glossy masala.
- 04
Simmering
17 minutesGentle simmerAdd the chickpeas and water, bring to a boil and simmer for 15 minutes, mashing a few chickpeas against the pot to thicken the gravy.
Success cueA thick gravy that coats the chickpeas.
- 05
Finishing
2 minutesCrush the fenugreek leaves between your palms over the pot, stir in the rest of the garam masala and scatter the chopped cilantro. Pick out the whole spices before serving.
Success cueA fragrant, deep orange curry.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Mashing a few chickpeas thickens the gravy without cream or flour.
- • Brown the onion fully; it sets the colour and depth of the gravy.
- • A pinch of amchur (dried mango powder) at the end adds the classic tang if you have it.
Common mistakes
- • Adding the chickpeas before the masala has cooked out, which leaves a raw spice taste.
- • Using too much water, so the gravy stays thin.
Substitutions
- • Instead of kashmiri chili powder: 1 teaspoon paprika with a pinch of hot chili powder
- • Instead of chickpeas: 200 g dried chickpeas, soaked overnight and boiled until soft
Serving ideasServe with basmati rice, bhatura, naan or chapati and sliced onion.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 305
- Protein
- 12.4g
- Carbs
- 43.1g
- Fat
- 10.7g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Check ingredient labels
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
What is the difference between chana masala and chole?
They are the same chickpea curry. Chole is the Punjabi name, and Punjabi cooks often darken it with tea or dried amla while the chickpeas boil.
Why Kashmiri chili powder?
It gives a deep red colour with only mild heat, so the curry looks rich without being fiery.
Can I make it ahead?
Yes. It tastes better the next day; add a splash of water when you reheat it.
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