Make this Indian dish, Chana Masala Curry (Chickpea Curry) at home using this easy and simple recipe from Kiran. This recipe takes under 30 minutes cooking time. Just skip the curd and ghee if you are a vegan or don't have these available.

Here is how to make the Chana Masala Recipe, see the ingredients and the cooking process below.

Course: Main Course

Servings people: 3-4.


• 2 Chickpeas tins

• 1 large Onion Grated

• 2 large diced tomatoes

• 1 tbsp Ghee (optional)

• 3 tbsp Oil

• 2 tsp Ginger Garlic Paste

• 2-3 Green Chilli Slit into half (optional, as per your tolerance)

• 1 tbsp Coriander Powder

• 1/2 tsp Roasted Cumin Powder

• 1/2 tsp Garam Masala Powder

• 1 cup of Water

• 1 tsp Salt

• 1 inch Cinnamon

• 2-3 Clove

• 1 tsp Chilli Powder

• 1/2 tsp Turmeric Powder

• 1 tbsp dried mango Powder

• 1/4 cup Curd - Whisked (optional)

• 2 tbsp Kasuri Methi


1. Open the 2 chickpea tins and drain the water and wash the chickpeas once again.

2. Heat ghee and oil in a pan.

3. Add onion and fry until onions turn slightly brown.

4. Add ginger and garlic paste and fry for a minute.

5. Add coriander powder, red chilli powder, turmeric powder, cumin powder, ginger powder, garam masala powder and fry until the oil starts to separate.

6. Add little water if the masala gets too dry.

7. Add the curd and cut the tomato or use puree and cook for 2-3 minutes.

8. Add the chickpeas

9. Add some more water if the chickpeas are too dry.

10. Cook for 2-3 minutes.

11. Add the kasuri methi, green chilli and ginger juliennes.

12. Serve hot with a naan bread or with Bagara rice (see my previous recipe)

Enjoy cooking!