Chana Masala (Pakistani Chickpea Curry)
Hearty, tangy chickpea curry flavored with toasted spices and simmered tomato-onion masala — a classic, budget-friendly Pakistani dish that's excellent for meal prep and naturally vegan.
AI image1 hr 45 min
start to finish
25 min
hands on
Some skill
difficulty
6
servings
Ingredients
Chickpeas
Masala
Spices
Finish
Roughly, per serving
320 kcal13g protein45g carbs7g fat
An estimate, not a lab analysis.
Method
Place dried chickpeas in a large bowl and cover with cold water by at least 2 inches; soak 8–12 hours.
If short on time, use canned chickpeas (skip soak and cook steps).
Drain and rinse the soaked chickpeas.
Put the drained chickpeas into a large saucepan with 8 cups water, bay leaf, cinnamon stick and cloves; bring to a boil over high heat.
Reduce heat to medium-low and simmer uncovered until chickpeas are tender when pinched, 45–60 minutes.
If using a pressure cooker, cook 20 minutes from high pressure; if using canned chickpeas, skip this step and keep 1 cup of the canning liquid aside for the curry.
While the chickpeas cook, heat oil in a large skillet over medium heat.
Add cumin seeds and asafoetida and fry until the cumin sizzles and is fragrant, about 30 seconds.
Add the chopped onions and sauté until soft and turning golden, about 10 minutes.
Stir in the ginger and garlic and cook until raw aroma fades, about 1 minute.
Add the slit green chile and powdered spices (ground coriander, ground cumin, turmeric, red chili powder) and cook, stirring, for 1 minute to toast the spices.
Add the chopped tomatoes and tomato paste and salt, stir to combine, and cook until the tomatoes break down and the oil starts to separate from the masala, about 12 minutes.
If the tomatoes darken too quickly, lower the heat and cook a bit longer so they fully soften.
Drain the bay leaf, cinnamon and cloves from the chickpea pot and add the cooked chickpeas to the skillet with 1 cup of the chickpea cooking liquid (or 1 cup water if using canned); stir and bring to a gentle simmer.
Mash about 1 to 1 1/2 cups of the chickpeas lightly against the side of the pan to thicken the sauce, then simmer uncovered for 12 minutes so flavors meld.
Stir in garam masala and amchur (or lemon juice), cook 2 more minutes, then taste and adjust salt and spice.
Remove from heat, garnish with chopped cilantro and serve with lemon wedges.
Serve with steamed basmati rice, naan or roti.
Worth knowing
- Canned chickpeas make this much faster: drain and rinse three 15-oz cans and add them in Step 11, reserving 1 cup of the canning liquid or plain water for the sauce.
- For deeper color and tannin (traditional in some homes), add a used black tea bag to the chickpeas while they simmer and remove it before combining with the masala.
- Make-ahead: the curry tastes better the next day; refrigerate up to 4 days or freeze for up to 3 months.
- Adjust heat with more or fewer green chiles and red chili powder. Kashmiri chili gives bright color with moderate heat.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
VeganGluten-freeDairy-freeHigh proteinBudgetMeal prep
Watch someone make it
A different recipe for the same dish, by a cook who has spent years on it.
More Pakistani cooking
An original Restaurant Pro recipe — our own composition in the idiom of Pakistani cooking, not any restaurant's recipe. Written to be vegan and gluten-free and dairy-free as listed.