Chana Masala – Spiced Chickpea Curry

Chana masala is the great equaliser of Pakistani cuisine — it costs almost nothing to make, requires no meat, and yet delivers a depth of flavour that shames many more expensive dishes. The secret is the masala base: onions cooked until they are deeply caramelised (not just softened), combined with tomatoes, and then spiced with a mix that includes amchur (dried mango powder) or anardana (pomegranate powder) for a fruity, sour note that balances the richness of the chickpeas.

This recipe uses dried chickpeas soaked overnight for the best texture. Tinned chickpeas work as a shortcut — reduce the simmering time to 20 minutes and use 2 tins (800g drained).

Ingredients

Dried chickpeas, soaked overnight250g

Onions, finely diced2 large

Tomatoes, chopped3 medium

Ginger-garlic paste2 tbsp

Oil4 tbsp

Cumin seeds1 tsp

Bay leaves2

Red chilli powder1.5 tsp

Coriander powder2 tsp

Turmeric½ tsp

Chana masala spice blend1.5 tbsp

Amchur (dried mango powder)1 tsp

Saltto taste

Fresh coriander + lemon, to serve—

Method

Boil the chickpeas

Drain soaked chickpeas. Cover with fresh water, bring to a boil, and simmer 45–60 minutes until tender but not mushy. They should hold their shape when pressed. Drain, reserving 300ml of the cooking water.

Caramelise the onions

Heat oil in a heavy pot over medium heat. Add cumin and bay leaves — let sizzle 30 seconds. Add onions and cook for 20–25 minutes, stirring regularly, until they are deep golden-brown. This caramelisation is the foundation of the curry's depth.

Build the masala

Add ginger-garlic paste and cook 2 minutes. Add tomatoes, salt, and all dry spices. Cook on medium-high, mashing tomatoes with the back of a spoon, for 12–15 minutes until the oil separates and the masala is very thick.

Add chickpeas and simmer

Add drained chickpeas and reserved cooking water. Stir well, mashing a few chickpeas against the pan to thicken the gravy. Simmer uncovered on medium heat for 15–20 minutes. The curry should be thick with almost no watery liquid.

Finish with amchur

Add amchur, stir and cook 2 more minutes. Taste for salt. The flavour should be complex: spicy, smoky, slightly sour, and earthy. Serve with naan or rice, topped with fresh coriander and a wedge of lemon.

💡 The Mash Trick

Mash about 15% of the chickpeas against the side of the pan after adding them. This releases starch that thickens the gravy naturally — no cornflour or cream needed.

Chana Masala — The Chickpea Curry That Eats Like a Steak