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Chana Masala (quick version)

For quite sometime I have been meaning to write my go-to chickpea curry (something that I cook quickly without much thought and yes can make it in my sleep too). I call it sometimes Bombay Chickpea curry too. The reason for calling this recipe Bombay chickpea curry has got nothing to its origin but rather the fact that I associate this curry with a lot of childhood memories growing up in Bombay now called Mumbai. I remember my maa making this for weeknight dinner meals with rice or rotis and I use to gulp it down with quick bites because I think her cooking has always been marvelous.

You can choose to add a bunch of veggies like cauliflower, zucchini, broccoli, carrots and potatoes to the gravy if you are looking for something more filling for weeknight meal.

Chana Masala (easy version)

Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 people


  • 500 gm Chickpeas boiled
  • 1 onion finely chopped
  • 4 garlic cloves minced
  • 2 cm ginger root grated
  • 70 g tomato puree
  • 2 green rawit chilli chopped
  • 2 tsp salt
  • 1 tsp turmeric powder
  • 2 tsp red chilli powder
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 2 tsp garam masala
  • 4 tbsp sunflower oil
  • 10 g coriander chopped


  • In a heavy bottomed pan – add the oil and sauté the onion, garlic and ginger paste till it turns light brown. Add tomato puree along with the green chilli. Cook for 10 mins.
  • Drain the chickpeas from the can, wash and set it aside.
  • Add the chickpeas to this along with all the spices and mix well. Let this cook on low flame for 5 mins. Followed by 200 ml water.
  • Let this simmer under a cover on medium heat for 15 minutes.
  • Add the consistency of the curry by adding more water if you prefer. Season it with salt and top it with coriander.

Spice obsessed girl who likes to spread her love for food through recipes and more. Bringing India little closer to you through this website.

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