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Chana Masala (Chickpea Curry)

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4
Author: Meena, www.hookedonheat.com


  • 2 tablespoon light cooking oil
  • 1 cinnamon stick
  • 1 whole black cardamom
  • 1 teaspoon whole cumin seeds
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 1 medium onion finely chopped
  • ½ teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1 teaspoon garam masala powder
  • 1 tablespoon tomato paste
  • salt, to taste
  • 2 medium tomatoes finely chopped
  • 1 can chickpeas rinsed and drained
  • a handful of fresh cilantro leaves roughly chopped
  • a squeeze of fresh lemon juice


  • Heat oil in a deep pan and sauté cinnamon stick, whole black cardamom and cumin seeds till it starts to sizzle. Add in garlic, ginger and onions, and stir-fry for a few minutes till the
    onions start to soften and lightly brown.
  • Stir in the spices, tomato paste and salt, and fry for a few seconds to mix well. Add in the tomatoes and cook for 3-4 minutes till the tomatoes soften and start to pulp.
  • Stir in the rinsed chickpeas with about half a cup of water and cook covered for 8-10 minutes.
  • Garnish with fresh cilantro leaves and a squeeze of lemon juice and serve warm.