Masala Chana Indian-Style Chickpea Curry

Traditionally cooked with dried chickpeas and slowly simmered in a fragrant mix of garlic, tomatoes, onions, and warming spices, Chickpea Curry, also known as chana masala in many Indian homes.

Though this dish is also rooted in Pakistani and North Indian cooking.

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I do remember the first time I decided to prepare a dish with nothing but a can of chickpeas, leftover spices, and a stubborn craving for something warm and comforting.

I thought of making a curry, but I didn’t grow up cooking curries from scratch. It had been one of those weeks—groceries running low, brain even lower on energy.

I opened the pantry, pulled out the chickpeas, and figured, why not? A little oil, a handful of spices, tomato paste, and coconut milk.

No plan—just muscle memory from dishes I’d eaten before and the hope that everything would click. 

The result? A creamy, deeply spiced curry that came together in one pan and twenty minutes—zero stress, maximum comfort.

It tasted like the kind of meal you’d slowly scoop up with warm flatbread on a quiet night in. It didn’t taste like a shortcut. 

This version is not trying to be perfectly authentic, but an everyday, simplified, and easy recipe, enough for a weeknight, but still loaded with flavor.

The preparation is practical and deeply comforting—the kind of dish you can throw together and still be proud to serve.

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More recipes like this

• Classic Butter Chicken
• Beef Curry Coconut Milk
• Easy Ground Beef Tikka Masala

Why You’ll Love Masala Chana

• Pantry-based magic – Most of the ingredients are probably already in your kitchen.
• Fast, flexible, and foolproof – No complicated techniques, just flavor and warmth.
• Comfort in a bowl – Naturally vegan, protein-rich, and great with rice or bread.
• Customizable – Add spinach, greens, potatoes, or keep it simple and satisfying.

Ingredients

• 1 tbsp curry powder
• 1 tsp turmeric (curcuma) powder
• 1 tsp coriander seed powder
• 1 tsp cumin powder
• 1 tsp chili powder or paprika
• 1 red onion, chopped
• 2 garlic cloves, chopped
• 1 inch ginger, chopped
• 2 tbsp oil
• 1 tbsp tomato paste or small can of tomato purée
• 1 cup coconut milk
• 1 can chickpeas (about 450g), drained and rinsed
• Salt and sugar, to taste
• Fresh coriander leaves, for garnish
• Steamed rice or parathas, to serve

Let’s Make Chickpea Curry

1. Sauté the Base

In a warm pan, add oil. Toss in the onion, then allow to soften for a few minutes. Stir in the ginger and garlic. Cook just until fragrant—don’t let them brown too much.

2. Toast the Spices

Sprinkle the curry powder, coriander, turmeric, chili, and cumin. For 30 seconds or so, continue to stir just enough to blend everything.

3. Add Tomato and Coconut

Spoon in the tomato paste, stir it through, then pour in the coconut milk. Give everything a good mix and let it bubble gently for 3–4 minutes.

4. Chickpeas In

Add the chickpeas. Season with a bit of salt and a small pinch of sugar. Let it simmer for about 5 minutes, stirring now and then.

5. Serve It Up

Scoop over hot rice or next to a warm paratha. Finish with fresh coriander.

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Tips & Tweaks

• No tomato paste? Use fresh chopped tomatoes instead.
• Want more veg? Add spinach or cauliflower.
• Prefer more heat? Increase the chili, or add a green chili with the garlic.
• Coconut milk too thick? Thin it out with water.
• Leftovers? Tastes even better the next day.