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A close-up shot of a savory Indian chickpea curry simmering in a pot, showing the rich, spiced tomato-based gravy.

Authentic Chana Masala Recipe (Restaurant-Style)

This authentic Chana Masala recipe is your ticket to a restaurant-quality Indian chickpea curry at home. It's quick, easy, vegan, and packed with incredible flavor.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Indian, Punjabi
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 inch ginger freshly grated
  • 1 cup tomato puree or canned crushed tomatoes
  • 2 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp cayenne pepper or to taste
  • 2 15-ounce cans chickpeas rinsed and drained
  • 1 cup water or as needed
  • 1 tsp salt or to taste
  • 1/4 cup fresh cilantro chopped, for garnish

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Measuring Spoons and Cups

Method
 

Default
  1. Heat oil in a large pot over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
  2. Add the chopped onion and cook for 8-10 minutes, until softened and light golden brown.
  3. Stir in the minced garlic and grated ginger. Cook for 1 minute more until aromatic.
  4. Add the tomato puree, coriander powder, turmeric powder, garam masala, and cayenne pepper. Cook, stirring often, for 5-7 minutes, until the oil begins to separate from the masala.
  5. Add the rinsed and drained chickpeas, water, and salt. Stir well to combine.
  6. Bring to a boil, then reduce heat to low, cover, and simmer for at least 20 minutes to allow flavors to meld.
  7. For a thicker gravy, use a spoon to mash a few chickpeas against the side of the pot. Stir to incorporate.
  8. Garnish with fresh cilantro and serve hot.

Notes

For a creamier texture, you can stir in a quarter cup of full-fat coconut milk at the end of simmering.
Adjust the cayenne pepper to your preferred level of spiciness.
This dish tastes even better the next day!