Quick 10-Minute Chana Masala
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A rich, flavorful North Indian chickpea curry made in just 10 minutes using pantry staples, fresh ginger, garlic, and aromatic spices. Perfect for busy weeknight meals.
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Ingredients
- ✓30 ml neutral cooking oil
- ✓1 tsp cumin seeds
- ✓1 medium yellow onion
- ✓15 ml ginger-garlic paste
- ✓1 tsp ground coriander
- ✓0.5 tsp ground turmeric
- ✓0.5 tsp red chili powder
- ✓1 tsp garam masala
- ✓240 ml crushed canned tomatoes
- ✓2 cans (15 oz each) chickpeas
- ✓120 ml water
- ✓0.5 tsp salt
- ✓15 ml lemon juice
- ✓30 ml fresh cilantro
Instructions
Heat oil in a large skillet or saucepan over medium-high heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
💡 Tip: Be careful not to burn the cumin seeds.
Add the finely chopped onion, ginger, and garlic paste. Sauté rapidly for 2 minutes until softened and light golden.
💡 Tip: Use a high flame and stir constantly to speed up cooking.
Stir in ground coriander, turmeric, red chili powder, and garam masala. Fry the spices with the onion mixture for 30 seconds until aromatic.
Pour in the crushed tomatoes, drained chickpeas, water, and salt. Bring to a rapid simmer and stir well to combine all flavours.
💡 Tip: Lightly mash a few chickpeas with the back of your spoon to thicken the gravy instantly.
Remove from heat, stir in fresh lemon juice, and garnish with chopped fresh cilantro. Serve warm with rice or naan.
📝 Chef's Notes
Serve hot with steamed basmati rice or fresh naan bread. Store leftovers in an airtight container in the refrigerator for up to 4 days.
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