Quick Chickpea Curry (Chana Masala) in 30 Minutes
A super-fast, one-pot chana masala bursting with Indian-inspired flavors, made with chickpeas, green chili, and garam masala. Healthy, vegan, and incredibly satisfying.
- Prep5 min
- Cook25 min
- Total30 min
- DifficultyEasy
- Servings6
This easy chana masala comes together in just 30 minutes using one pot, making it perfect for busy weeknights. The aromatic blend of cumin, coriander, and turmeric creates a rich, flavorful sauce that coats the tender chickpeas.
Fresh ginger, garlic, and green chilies are ground into a paste for an intense burst of flavor, while a touch of coconut sugar and lemon juice balances the heat. Serve it as a stew with rice or roasted vegetables for a complete, nourishing meal.
Ingredients
Servings
Converted amounts are rounded.
Method
- Warm a large pot over medium heat. Add the oil, onion, cumin, and a third of the salt (about 1/4 tsp). Cook, stirring often, for 2–3 minutes until the onion softens.
- Meanwhile, grind the garlic, ginger, cilantro, and green chilies into a rough paste using a mortar and pestle (or pulse in a small food processor; alternatively just mince them finely). Add this paste to the pot and stir for 1 minute.
- Sprinkle the ground coriander, chili powder, and turmeric over the mixture. Stir well to coat everything. If the pan seems dry, add a little extra oil.
- Pour in the puréed tomatoes and the chickpeas. Add the remaining salt (about 1/2 tsp). If the mixture looks too thick, pour in up to 1 cup of water (I usually add about 1/2 cup). The goal is a semi-thick soup consistency now; it will reduce into a stew-like texture later.
- Turn the heat to medium-high and bring the curry to a rolling simmer. Reduce the heat to low or medium-low and let it simmer uncovered for 15–20 minutes, stirring occasionally, until it thickens into a stew.
- If you don't have garam masala ready, prepare it while the curry simmers: grind 2 small dried red chilies, 1 tsp black peppercorns (or 1/2 tsp ground black pepper), 1 tsp cumin seeds (or 1/2 tsp ground cumin), 1 tsp cardamom pods (or 1/2 tsp ground cardamom), 1/2 tsp cloves (or 1/4 tsp ground cloves), and 1/8 tsp nutmeg in a mortar or spice grinder until powdered. Set aside.
- Once the chana masala is thick and bubbling, taste and adjust: add more salt if needed, more chili powder for heat, or a pinch of coconut sugar to balance the spice.
- Remove the pot from the heat. Stir in the lemon juice and garam masala. Let it rest a few minutes before serving. Garnish with fresh cilantro and a squeeze of lemon if desired. This curry is great on its own, over rice (white or brown), cauliflower rice, or even roasted sweet potatoes and broccoli.
- Store leftovers in a covered container in the fridge for up to 4 days, or freeze for up to 1 month.
💡 Tips
- For a milder version, use only 1 green chili and remove the seeds.
- Make a double batch and freeze half for an even quicker meal later.
- Serve with a dollop of coconut yogurt for extra creaminess.
Inspired by a recipe from Minimalist Baker