A deeply spiced North Indian chickpea curry built on a base of golden-brown onion, fresh ginger, garlic, and green chilli, brought together with a blend of whole and ground spices and sharp-edged amchur for balance. The sauce is thick and rust-coloured, clinging to chickpeas that are soft and creamy at the centre, finished with chopped coriander and lemon wedges.
1piece
4piece
2tbsp
25g
1piece
2tbsp
1tsp
1piece
2tsp
1tsp
0.5tsp
1tsp
400g
1piece
480g
240ml
1tsp
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 4piece | — | — | |
| 3 | | 2tbsp | — | — | |
| 4 | | 25g | — | — | |
| 5 | | 1piece | — | — | |
| 6 | | 2tbsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 1piece | — | — | |
| 9 | | 2tsp | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 0.5tsp | — | — | |
| 12 | | 1tsp | — | — | |
| 13 | | 400g | — | — | |
| 14 | | 1piece | — | — | |
| 15 | | 480g | — | — | |
| 16 | | 240ml | — | — | |
| 17 | | 1tsp | — | — | |
| 18 | | 1tsp | — | — |
Peel the onion and discard the skin.
White onion · 1 piece
Slide the diced onion from the board into the medium bowl and set aside.
Crush each garlic clove with the flat of the knife and slip off the skin.
Garlic clove · 4 piece
Grate the peeled garlic cloves finely into the small bowl.
Roughly chop the coriander leaves on the board.
Coriander leaves · 2 tbspSlide the chopped coriander from the board onto the small plate and set aside.
Rinse the fresh ginger under cold running water.
Fresh ginger · 25 g
Lift the rinsed ginger from the colander onto the chopping board.
Peel the rinsed ginger with a peeler, removing all the skin.
Grate the peeled ginger finely into the small mixing bowl.
Rinse the green chilli under cold running water.
Green chilli · 1 pieceLift the rinsed green chilli from the colander onto the chopping board.
Slice the rinsed green chilli into thin rounds.
Slide the sliced green chilli from the board into the dish to keep it ready.
Pour the vegetable oil into the large pan.
Vegetable oil · 2 tbsp
Heat the oil over a medium-high flame until shimmering.
Add the cumin seeds to the hot oil.
Cumin seeds · 1 tspAdd the bay leaf to the cumin seed and oil mixture.
Bay leaf · 1 pieceStir the bay leaf and cumin seeds in the hot oil until the seeds begin to crackle and turn golden.
Add the diced onion to the bay leaf and cumin seed mixture.
Sauté the onion, stirring regularly, until deeply golden-brown and soft.
Add the grated garlic to the golden onion mixture.
Add the grated fresh ginger to the garlic and onion mixture.
Add the sliced green chilli to the grated fresh ginger and garlic and sautéed onion.
Sauté the garlic, ginger and chilli base, stirring constantly, until fragrant and the rawness has cooked out.
Add the ground coriander to the cooked garlic, ginger and chilli mixture.
Ground coriander · 2 tspAdd the ground cumin to the spiced aromatics.
Ground cumin · 1 tspAdd the ground turmeric to the spiced aromatics.
Ground turmeric · 0.5 tspAdd the fine salt to the fresh ginger and garlic mixture.
Fine salt · 1 tspStir everything together so the spices coat the aromatics and begin to cook in the oil.
Add the chopped tomatoes to the spiced onion base.
Chopped tomatoes · 400 gStir the chopped tomatoes into the spiced base until well combined.
Simmer the spiced tomato sauce base over a medium heat, stirring occasionally, until it thickens and the oil begins to separate at the edges.
Rinse the lemon under cold running water.
Lemon · 1 pieceLift the rinsed lemon from the colander onto the chopping board.
Slice the rinsed lemon into wedges.
Transfer the lemon wedges to the side plate to keep them ready separately from the chopped coriander.
Drain two 400 g tins of chickpeas (about 480 g drained) and rinse them thoroughly in the colander under cold running water.
Tinned chickpeas · 480 gAdd the rinsed chickpeas to the reduced tomato curry base.
Add the water to the chickpea curry.
Water · 240 mlStir the chickpea and tomato curry together until evenly combined.
Bring the chickpea and tomato curry to a full rolling boil over a high heat.
Reduce the heat and simmer the boiling chickpea curry, stirring occasionally, until the sauce thickens and the chickpeas are tender and creamy at the centre.
Add the garam masala to the simmered chickpea curry.
Garam masala · 1 tspAdd the amchur to the finished chana masala.
Amchur · 1 tspSimmer the finished chana masala for a final two minutes so the garam masala and amchur are absorbed into the sauce.
Ladle the finished chana masala into the serving bowl.
Scatter the chopped coriander leaves over the finished chana masala in the serving bowl.
Arrange the lemon wedges alongside the chana masala with coriander garnish for squeezing at the table. Pick out the bay leaf as you serve.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Peel the onion and discard the skin.⏱ 30sResultPeeled onion |
| 2 | Peeled onionstep 1 | | Dice the peeled onion into small, even pieces.⏱ 3 minResultDiced onion |
| 3 | Diced onionstep 2 | | Slide the diced onion from the board into the medium bowl and set aside.⏱ 5sResultDiced onionused in step 21 |
| 4 | 4 piece | | Crush each garlic clove with the flat of the knife and slip off the skin.⏱ 30sResultPeeled garlic cloves |
| 5 | — | | Grate the peeled garlic cloves finely into the small bowl.⏱ 1 minResultGrated garlicused in step 23 |
| 6 | 2 tbsp | | Roughly chop the coriander leaves on the board.⏱ 1 minResultChopped coriander |
| 7 | Chopped corianderstep 6 | | Slide the chopped coriander from the board onto the small plate and set aside.⏱ 5sResultChopped corianderused in step 49 |
| 8 | 25 g | | Rinse the fresh ginger under cold running water.⏱ 30sResultRinsed ginger |
| 9 | — | | Lift the rinsed ginger from the colander onto the chopping board.⏱ 5sResultRinsed ginger |
| 10 | — | | Peel the rinsed ginger with a peeler, removing all the skin.⏱ 1 minResultPeeled ginger |
| 11 | Peeled gingerstep 10 | | Grate the peeled ginger finely into the small mixing bowl.⏱ 1 minResultGrated Fresh Gingerused in step 24 |
| 12 | 1 piece | | Rinse the green chilli under cold running water.⏱ 30sResultRinsed Green Chilli |
| 13 | — | | Lift the rinsed green chilli from the colander onto the chopping board.⏱ 10sResultRinsed Green Chilli |
| 14 | — | | Slice the rinsed green chilli into thin rounds.⏱ 1 minResultSliced green chilli |
| 15 | Sliced green chillistep 14 | | Slide the sliced green chilli from the board into the dish to keep it ready.⏱ 5sResultSliced green chilliused in step 25 |
| 16 | 2 tbsp | | Pour the vegetable oil into the large pan.⏱ 5sResultVegetable oil |
| 17 | — | | Heat the oil over a medium-high flame until shimmering.⏱ 1 minResultHot oil |
| 18 | 1 tsp | | Add the cumin seeds to the hot oil.⏱ 15sResultHot oil and cumin seeds |
| 19 | 1 piece | | Add the bay leaf to the cumin seed and oil mixture.⏱ 15sResultHot oil and cumin seeds and bay leaf |
| 20 | — | | Stir the bay leaf and cumin seeds in the hot oil until the seeds begin to crackle and turn golden.⏱ 1 minResultStirred bay leaf and cumin seed mixture |
| 21 | Diced onionstep 3 | | Add the diced onion to the bay leaf and cumin seed mixture.⏱ 15sResultDiced onion and stirred bay leaf and cumin seed mixture |
| 22 | — | | Sauté the onion, stirring regularly, until deeply golden-brown and soft.⏱ 11 minResultGolden onion mixture |
| 23 | Grated garlicstep 5 | | Add the grated garlic to the golden onion mixture.⏱ 15sResultGrated garlic and golden onion mixture |
| 24 | Grated Fresh Gingerstep 11 | | Add the grated fresh ginger to the garlic and onion mixture.⏱ 15sResultGrated fresh ginger and grated garlic and golden onion mixture |
| 25 | Sliced green chillistep 15 | | Add the sliced green chilli to the grated fresh ginger and garlic and sautéed onion.⏱ 15sResultGrated fresh ginger and grated garlic mixture |
| 26 | — | | Sauté the garlic, ginger and chilli base, stirring constantly, until fragrant and the rawness has cooked out.⏱ 2 minResultGarlic, ginger and chilli base |
| 27 | 2 tsp | | Add the ground coriander to the cooked garlic, ginger and chilli mixture.⏱ 15sResultGarlic and ginger mixture |
| 28 | 1 tsp | | Add the ground cumin to the spiced aromatics.⏱ 15sResultGarlic and ginger mixture |
| 29 | 0.5 tsp | | Add the ground turmeric to the spiced aromatics.⏱ 15sResultGarlic and ginger mixture |
| 30 | 1 tsp | | Add the fine salt to the fresh ginger and garlic mixture.⏱ 15sResultGarlic and ginger mixture |
| 31 | — | | Stir everything together so the spices coat the aromatics and begin to cook in the oil.⏱ 1 minResultSpice-coated base |
| 32 | 400 g | | Add the chopped tomatoes to the spiced onion base.⏱ 15sResultSpice-coated base and chopped tomatoes |
| 33 | — | | Stir the chopped tomatoes into the spiced base until well combined.⏱ 30sResultTomato-stirred base |
| 34 | — | | Simmer the spiced tomato sauce base over a medium heat, stirring occasionally, until it thickens and the oil begins to separate at the edges.⏱ 9 minResultReduced tomato curry base |
| 35 | 1 piece | | Rinse the lemon under cold running water.⏱ 30sResultRinsed lemon |
| 36 | — | | Lift the rinsed lemon from the colander onto the chopping board.⏱ 5sResultRinsed lemon |
| 37 | — | | Slice the rinsed lemon into wedges.⏱ 1 minResultSliced Lemon |
| 38 | Sliced Lemonstep 37 | | Transfer the lemon wedges to the side plate to keep them ready separately from the chopped coriander.⏱ 5sResultSliced lemonused in step 50 |
| 39 | 480 g | | Drain two 400 g tins of chickpeas (about 480 g drained) and rinse them thoroughly in the colander under cold running water.⏱ 30sResultRinsed chickpeas |
| 40 | Rinsed chickpeasstep 39 | | Add the rinsed chickpeas to the reduced tomato curry base.⏱ 15sResultReduced tomato curry base and rinsed chickpeas |
| 41 | 240 ml | | Add the water to the chickpea curry.⏱ 15sResultReduced tomato curry base and rinsed chickpeas and water |
| 42 | — | | Stir the chickpea and tomato curry together until evenly combined.⏱ 30sResultStirred chickpea curry |
| 43 | — | | Bring the chickpea and tomato curry to a full rolling boil over a high heat.⏱ 3 minResultBrought-to-the-boil chickpea curry |
| 44 | — | | Reduce the heat and simmer the boiling chickpea curry, stirring occasionally, until the sauce thickens and the chickpeas are tender and creamy at the centre.⏱ 15 minResultSimmered chickpea curry |
| 45 | 1 tsp | | Add the garam masala to the simmered chickpea curry.⏱ 15sResultSimmered chickpea curry and garam masala |
| 46 | 1 tsp | | Add the amchur to the finished chana masala.⏱ 15sResultSimmered chickpea curry and garam masala and amchur |
| 47 | — | | Simmer the finished chana masala for a final two minutes so the garam masala and amchur are absorbed into the sauce.⏱ 2 minResultAmchur-seasoned chickpea curry |
| 48 | Amchur-seasoned chickpea currystep 47 | | Ladle the finished chana masala into the serving bowl.⏱ 1 minResultAmchur-seasoned chickpea curry |
| 49 | Chopped corianderstep 7 | | Scatter the chopped coriander leaves over the finished chana masala in the serving bowl.⏱ 30sResultChana masala with coriander garnish |
| 50 | Sliced lemonstep 38 | | Arrange the lemon wedges alongside the chana masala with coriander garnish for squeezing at the table. Pick out the bay leaf as you serve.⏱ 15sResultChana Masala |
| Total Time | 1 hr 1 min | ||
| Nutrient | Per serving |
|---|---|
| 266kcal | |
| 11g | |
| 10g | |
| 1g | |
| 34g | |
| 6g | |
| 8g | |
| 991mg |
A deeply spiced North Indian chickpea curry built on a base of golden-brown onion, fresh ginger, garlic, and green chilli, brought together with a blend of whole and ground spices and sharp-edged amchur for balance. The sauce is thick and rust-coloured, clinging to chickpeas that are soft and creamy at the centre, finished with chopped coriander and lemon wedges.
What you’ll doYou will begin by preparing all your aromatics — onion, garlic, ginger, chilli, and coriander — before any heat goes on, so the cooking moves without pause. The onion is fried until deeply golden-brown, then the garlic, ginger, and chilli are stirred in and cooked until the rawness is gone; the ground spices follow, and then the chopped tomatoes, which must reduce until the oil visibly separates at the edges before the chickpeas go in. A final simmer with garam masala and amchur finishes the sauce, and the dish is served straight from the pan with fresh coriander and lemon wedges.
