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a bowl of chana masala curry with a spoon
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Restaurant-Style Chana Masala with Canned Chickpeas

This restaurant-style chana masala is bursting with flavour and spice. Using canned chickpeas, this easy recipe is ready in just 45 minutes!
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2
Calories 284kcal
Author Shivani Raja

Ingredients

  • 2 tsp Sunflower Oil can use any neutral oil
  • 1 Red Onion diced
  • 2 cloves Garlic minced
  • 1 thumb-sized piece Ginger finely chopped
  • 3 Salad Tomatoes (approx. 12 baby tomatoes), diced
  • 3/4 tsp Salt
  • 1/4 tsp Ground Turmeric
  • 1/2 tsp Ground Coriander
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Garam Masala
  • 1/4 tsp Chilli Powder
  • 1 15oz/ 425g tin Canned Chickpeas drained and rinsed
  • 1/2 tsp Cumin Seeds
  • 2 Cloves
  • 2 Green Cardamom Pods slit
  • 1 inch Cinnamon Stick
  • 1 Fresh Green Chilli slit in half
  • 1/4 tsp Kasuri Methi (dried fenugreek)
  • 1-2 tbsp Single Cream optional, for a richer taste
  • Fresh Coriander Leaves to garnish

Instructions

  • Slice the red onion, ginger, garlic and tomatoes and set aside. Note that as we are blending everything into a paste, the pieces do not have to be perfectly sized!
  • Add 1 tsp of the sunflower oil to a medium-sized saucepan over medium-low heat. Add the chopped red onion and saute for 3-5 minutes until it is soft and slightly golden.
  • Add the chopped ginger and garlic to the pan. Saute for just a minute until they are fragrant.
  • Add the chopped tomatoes and salt to the pan. Cook for one minute to soften the tomatoes slightly.
  • Add the ground turmeric, ground coriander, ground cumin, garam masala and chilli powder. Stir and continue cooking for 3-5 minutes until the aroma changes. The spices will no longer smell raw and the smell of the curry paste will be noticeably more fragrant.
  • Set aside the curry paste to cool for a few minutes whilst you drain and rinse a can of chickpeas.
  • Add the curry paste to a blender jug along with about 2 tbsp of the chickpeas (this will help to thicken the curry paste). Blend until creamy and smooth, adding 1-2 tbsp of water if needed to help it blend.
  • Make the tadka/vagar in a fresh medium-sized saucepan: Add the remaining 1 tsp of oil along with the cumin seeds, cloves, cardamom pods, and cinnamon stick.
  • Place the saucepan over medium-high heat and wait for the spices to crackle as the oil heats up. At this point, lower the heat and add the blended curry paste, canned chickpeas, green chilli, and approximately 1 cup of cold water.
  • Stir everything together and bring it to the boil. Simmer on medium-low heat for 10-15 minutes until the chickpeas have softened and the gravy is thick.
  • Taste the chana masala for salt and add more water at this point if you prefer a thinner gravy.
  • Just before serving, stir in the kasuri methi. For a richer taste, stir in 1-2 tbsp of single cream (optional). Garnish with coriander leaves and serve with hot, fluffy naan. Enjoy!

Notes

  • Chana masala can be stored in an airtight container in the fridge for 2-3 days. Reheat on the stovetop or microwave and ensure it is hot before serving.
  • I love serving this alongside some pilau rice! 
  • Nutrition information provided is for 1 serving prepared without cream.

Nutrition

Calories: 284kcal | Carbohydrates: 39.9g | Protein: 8.8g | Fat: 11.2g | Saturated Fat: 1.3g | Sodium: 1246mg | Fiber: 9.1g | Sugar: 7.3g