Print

Flavorful Chana Masala Curry Recipe Easy Homemade Spiced Tomato Sauce

chana masala curry - featured image
Print Recipe

A quick and easy chana masala curry featuring tender chickpeas simmered in a rich, spiced tomato sauce. Perfect for busy weeknights or potlucks, this comforting dish is naturally vegan and gluten-free.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed (or about 3 cups cooked from dry)
  • 1 can (14 oz / 400 g) crushed tomatoes or 2 cups fresh tomatoes, finely chopped
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 small green chili, finely chopped (optional)
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • ½ tsp turmeric powder
  • ½ tsp red chili powder or paprika
  • ½ tsp ground cumin
  • 2 tbsp vegetable or mustard oil
  • Salt to taste (start with 1 tsp)
  • 1 tbsp fresh lemon juice
  • Handful fresh cilantro, chopped
  • ½ to 1 cup water (120–240 ml)

Instructions

  1. Heat 2 tablespoons of oil in a skillet over medium heat. When the oil shimmers, add 1 teaspoon of cumin seeds and let them sizzle for about 30 seconds until fragrant.
  2. Add the finely diced onion and cook for 5-7 minutes until soft and golden, stirring occasionally.
  3. Stir in the minced garlic, grated ginger, and chopped green chili (if using). Cook for another 1-2 minutes until fragrant but not burnt.
  4. Sprinkle in the ground coriander, turmeric, garam masala, red chili powder, and ground cumin. Stir constantly for about 1 minute to toast the spices.
  5. Pour in the crushed tomatoes and stir to combine. Let the mixture simmer gently for 10-12 minutes, stirring occasionally until the sauce thickens and darkens slightly.
  6. Add the drained chickpeas and stir to coat them well with the sauce. Add ½ to 1 cup of water to loosen the curry to your desired consistency.
  7. Simmer everything together for another 10 minutes on low heat. Taste and add salt as needed. Optionally, add a pinch of sugar to balance acidity.
  8. Turn off the heat and stir in 1 tablespoon of fresh lemon juice and a handful of chopped cilantro.
  9. Serve the chana masala curry hot over basmati rice, naan, or your favorite flatbread.

Notes

Toast spices carefully on medium heat to avoid bitterness. Rinse canned chickpeas to remove excess sodium and canned flavor. Adjust water to achieve desired curry consistency. Add lemon juice at the end for brightness. For creamier texture, add yogurt or coconut milk before serving. Leftovers store well in fridge up to 4 days or freeze up to 3 months.

Nutrition

Keywords: chana masala, chickpea curry, Indian curry, vegan curry, gluten-free, easy dinner, spiced tomato sauce

Find it online: https://bitefuljoy.com/flavorful-chana-masala-curry-recipe-easy-homemade-spiced-tomato-sauce/