This hearty Indian chana masala curry, traditionally made with dried chickpeas, can be conveniently prepared with canned chickpeas without compromising flavour in 30 minutes.
- About Indian Chana Curry
- Ingredients You’ll Need
- How To Make Chana Masala
- Serving Suggestion
- My Tried and True Tips
- Chana Masala Curry Recipe
About Indian Chana Curry
Indian cuisine, known for its vibrant flavours and aromatic spices, boasts an array of delicious and nutritious dishes. Among these, chana masala stands out as one of the most popular vegetarian main courses. We make different variations of chana curry at least once every week either with spinach ( chana saag ) or with loads of spices truly Delhi-style chana masala .
Chana Masala is not just a dish; it’s an experience that brings the essence of North Indian style cooking to your kitchen – also known as chole or chana curry . It’s perfect for a weeknight dinner or a protein-packed vegetarian meal.
You can find more easy and tasty instant pot friendly curry recipes in my debut cookbook The 100 Best Curries for your Instant Pot .
Recipe Highlights :
- vegan
- gluten-free
- one pot recipe
- no nuts or sugar
- meal prep friendly
- requires basic cooking skills
Ingredients You’ll Need
- Chickpeas , you can make this chana masala recipe with canned or pre-cooked chickpeas. But if you like, you can soak dried chickpeas and use them to make the curry.
- Red Onion – chop it finely so that it melds into the rich sauce.
- Use ginger and garlic paste . You can finely chop fresh ginger and garlic, or grate them. It gives them a fine, paste-like texture that helps release flavour into the curry.
- Cumin seeds – add a wonderful depth of flavour to this curry recipe.
- Ground Spices – Turmeric, Chilli Powder, Coriander Powder and Garam Masala – an aromatic Indian spice blend.
- Canned diced tomatoes give the bright red colour and the sauciness to the curry. You can add finely chopped ripe, red, juicy fresh tomatoes also.
- For cooking use coconut oil, ghee or neutral-tasting vegetable oil .
- Cilantro – mix some into the chana masala and sprinkle more on top for garnish.
- Fresh lemon juice to balance the heat of spices.
- Sliced Green Chillies for that extra spicy kick.
How To Make Chana Masala
Prep Chickpeas (Chana):
- Begin by draining and rinsing the canned chickpeas thoroughly under cold water. This helps remove excess sodium and any preservatives used in the canning process.
- Let them sit on a colander. Gently pat with a kitchen paper towel.
Cooking the Curry Base :
- Heat the vegetable oil or ghee in a pan over medium heat.
- Add the chopped onions and sauté until they turn golden brown. This process takes about 5 – 6 minutes and is crucial for developing the base flavour of the curry.
- Add the ginger garlic paste, ground spices except garam masala, salt, and diced tomatoes.
- Sauté for an additional 2 – 3 minutes until the curry masala base comes together.
Introduce Chickpeas :
- Once the curry base is well-cooked, add the rinsed chickpeas to the pot.
- Stir to coat the chickpeas evenly with the spiced tomato mixture.
- Pour in the water. Reduce the heat to low, cover the pan, and let it simmer for 15 minutes. This allows the chickpeas to absorb the flavours of the spices. If the curry becomes too thick, add more water or coconut milk to get the desired consistency.
Finishing Touches :
After simmering, check the seasoning of the chana curry and adjust salt or spice levels as needed. Add the garam masala, sliced green chillies (optional), lemon juice, and half of the chopped coriander, and stir well.
Serving Suggestion
Chana Masala Curry is a hearty, wholesome, and vegetarian Indian main course dish. Serve it with steamed basmati rice, jeera rice , peas pulao or soft, pillowy naan bread .
To serve a complete Indian meal accompany it with side dishes like mint raita , kachumber salad or sliced onions, and chutney .
My Tried and True Tips
- Spiciness: This is a medium to high spicy curry. If you are not comfortable with the heat of spices, add a splash of thick coconut milk towards the end or reduce the quantity of ground spices.
- Consistency : Adjust the thickness of the curry by varying the amount of water. For a thicker curry, simmer it uncovered for a few extra minutes to reduce the liquid.
- Acidity Balance : The lemon juice at the end brightens the flavour and balances the spice’s heat. If you like a hint of sweetness, add a teaspoon of sugar to balance the acidity of the tomatoes.
- The garam masala is always added towards the end , to impart a deep, complex flavour to the curry.
More Indian Curry Recipes
- Paneer Curry
- Potato Curry
- Chicken Curry
- Cauliflower Curry
- Veg Keema Curry
- Mughlai Egg Curry
Ingredients
- ▢ 1 can (approx 400g) chickpeas (chana)
- ▢ 2 tablespoon vegetable refined oil
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 1 medium size onion, finely chopped
- ▢ 1 teaspoon ginger garlic paste ( get recipe )
- ▢ ½ Cup canned diced tomatoes
- ▢ ½ teaspoon turmeric powder
- ▢ ½ teaspoon red chilli powder
- ▢ ½ teaspoon coriander powder
- ▢ 1 teaspoon cooking salt or to taste
- ▢ 1 ¼ Cup water
- ▢ ½ teaspoon Garam Masala ( get recipe )
- ▢ 2 green chillies sliced (optional)
- ▢ handful of fresh coriander leaves, chopped
- ▢ 1 tablespoon lemon juice
Instructions
- Begin by draining and rinsing the canned chickpeas thoroughly under cold water. This helps remove excess sodium and any preservatives used in the canning process.
- Let them sit on a colander. Gently pat with a kitchen paper towel.
- Heat the vegetable oil or ghee in a pan over medium heat.
- Heat the vegetable oil or ghee in a pan over medium heat.
- Add the chopped onions and sauté until they turn golden brown. This process takes about 5 – 6 minutes and is crucial for developing the base flavour of the curry.
- Add the ginger garlic paste, ground spices except garam masala, salt, and diced tomatoes. Sauté for an additional 2 – 3 minutes until the curry masala base comes together.
- Once the curry base is well-cooked, add the rinsed chickpeas to the pot. Stir to coat the chickpeas evenly with the spiced tomato mixture.
- Pour in the water. Reduce the heat to low, cover the pan, and let it simmer for 15 minutes. This allows the chickpeas to absorb the flavours of the spices. If the curry becomes too thick, add more water or coconut milk to get the desired consistency.
- After simmering, check the seasoning of the chana curry and adjust salt or spice levels as needed. Add the garam masala, sliced green chillies (optional), lemon juice, and half of the chopped coriander, and stir well.
- Serve chana masala curry with steamed basmati rice, jeera rice , peas pulao or soft, pillowy naan bread .
Recipe Notes:
- For cooking the chana curry you can use refined oil, coconut oil, or ghee.
- Canned or pre cooked chickpeas are fine for making this Indian curry.
- Instead of canned diced tomatoes you can use freshly chopped ripe, red juicy tomatoes also. They will give a better taste to the curry.
- If you are not comfortable with the heat of spices, add a splash of thick coconut milk towards the end or reduce the quantity of ground spices.
- The lemon juice and Garam Masala are always added towards the end and not while cooking the curry.
Nutrition
We follow a strict NO SPAM Policy
Chana Masala Curry Recipe
Equipment
- stockpot or saucepan
Ingredients
- 1 can (approx 400g) chickpeas (chana)
- 2 tablespoon vegetable refined oil
- 1 teaspoon cumin seeds (jeera)
- 1 medium size onion, finely chopped
- 1 teaspoon ginger garlic paste ( get recipe )
- ½ Cup canned diced tomatoes
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon coriander powder
- 1 teaspoon cooking salt or to taste
- 1 ¼ Cup water
- ½ teaspoon Garam Masala ( get recipe )
- 2 green chillies sliced (optional)
- handful of fresh coriander leaves, chopped
- 1 tablespoon lemon juice
Instructions
- Begin by draining and rinsing the canned chickpeas thoroughly under cold water. This helps remove excess sodium and any preservatives used in the canning process.
- Let them sit on a colander. Gently pat with a kitchen paper towel.
- Heat the vegetable oil or ghee in a pan over medium heat.
- Heat the vegetable oil or ghee in a pan over medium heat.
- Add the chopped onions and sauté until they turn golden brown. This process takes about 5 – 6 minutes and is crucial for developing the base flavour of the curry.
- Add the ginger garlic paste, ground spices except garam masala, salt, and diced tomatoes. Sauté for an additional 2 – 3 minutes until the curry masala base comes together.
- Once the curry base is well-cooked, add the rinsed chickpeas to the pot. Stir to coat the chickpeas evenly with the spiced tomato mixture.
- Pour in the water. Reduce the heat to low, cover the pan, and let it simmer for 15 minutes. This allows the chickpeas to absorb the flavours of the spices. If the curry becomes too thick, add more water or coconut milk to get the desired consistency.
- After simmering, check the seasoning of the chana curry and adjust salt or spice levels as needed. Add the garam masala, sliced green chillies (optional), lemon juice, and half of the chopped coriander, and stir well.
- Serve chana masala curry with steamed basmati rice, jeera rice , peas pulao or soft, pillowy naan bread .
Notes
- For cooking the chana curry you can use refined oil, coconut oil, or ghee.
- Canned or pre cooked chickpeas are fine for making this Indian curry.
- Instead of canned diced tomatoes you can use freshly chopped ripe, red juicy tomatoes also. They will give a better taste to the curry.
- If you are not comfortable with the heat of spices, add a splash of thick coconut milk towards the end or reduce the quantity of ground spices.
- The lemon juice and Garam Masala are always added towards the end and not while cooking the curry.
Nutrition
This Mexican Quinoa combines the hearty goodness of quinoa with bold tex-mex flavours. It is not only a time-saving meal but also a nutritional powerhouse.
- About Mexican Quinoa
- Ingredients You’ll Need
- How To Cook Mexican Quinoa in One Pot
- Mexican Quinoa Recipe
Recipe Highlights
- vegan
- gluten-free
- protein-rich
- one pot meal
- easy to cook
- zero added sugar
- meal prep friendly
- instant pot friendly
About Mexican Quinoa
The Mexican Quinoa with beans is a perfect example of how a simple, wholesome dish can be both delicious and nutritious. Whether you’re a busy professional, a student, or somebody looking for a healthy meal for the family, this quinoa recipe is sure to become a favourite in your kitchen.
Nutritional Benefits:
This Vegan One-Pot Mexican Quinoa recipe is more than just a tasty meal; it’s a nutritional powerhouse.
- Quinoa : This ancient grain is a complete protein – meaning it contains all nine essential amino acids.
- Beans are rich in protein, fibre, and essential vitamins and minerals, including iron, phosphorus, calcium, magnesium, manganese, copper, and zinc.
- Vegetables : The bell pepper, corn, and tomatoes add vibrant colour, flavour, and nutrients to the dish.
- Spices : The combination of chilli powder, cumin, and smoked paprika not only adds depth and complexity to the flavour but also brings anti-inflammatory and antioxidant properties.
Ingredients You’ll Need
- Quinoa . A fluffy and slightly nutty grain that soaks up all the flavours you cook along with it. Use uncooked quinoa for this Mexican recipe.
- Beans (black or red), should be pre-cooked or use canned.
- Onion – use red, white or yellow finely chopped
- Bell Peppers add colour and natural sweetness to the dish.
- Sweet Corn is an essential ingredient in Mexican-style cooking. Use fresh or frozen corn kernels.
- Tomatoes . Either roasted diced tomatoes, crushed tomatoes, or the tomato paste gives the desired sauciness to the quinoa.
- Ground Spices . A combination of chilli powder or paprika, ground cumin, black pepper, and salt is used to flavour the quinoa.
- Vegetable Stock instead of water adds a layer of flavour and nutrition.
- Jalapeno or a mildly spicy green chilli for that fiery kick.
- Cilantro, Garlic, Olive Oil, Lime Juice
Optional Toppings: avocado slices, vegan cheese, jalapeños, tortilla chips, sour cream, tomato salsa
How To Cook Mexican Quinoa in One Pot
Prep Work :
- Start by rinsing the quinoa under cold water. This helps remove the natural coating called saponin, which can make quinoa taste bitter or soapy.
- Soak it in water for 30 minutes or a minimum of 15 minutes.
- Drain canned beans, rinse them with water, and let them sit in a colander.
- Finely chop garlic, onion, chilli, and bell peppers.
Sauté Vegetables :
- In a large pot, heat the olive oil over medium heat.
- Add the chopped garlic, and onion. Cook until it becomes translucent, about 1 – 2 minutes.
- Stir in the chopped bell pepper, chilli, corn kernels, and tomato paste. Cook for 2 – 3 minutes, allowing the vegetables to start softening.
- Add the ground spices, salt, and pepper. Stir well to coat the vegetables with the spices.
Add Soaked Quinoa and Stock :
- Add the soaked quinoa and beans to the pot.
- Stir everything together to ensure the quinoa is well mixed with the vegetables and spices.
- Add the vegetable stock to the pot. Taste, and adjust the seasoning with more salt and pepper if needed.
Final Cooking :
- Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. The quinoa should absorb all the liquid and become light and fluffy.
- After 20 minutes, check the quinoa for doneness – if it’s cooked and the liquid is absorbed, remove the pot from the heat.
Finishing Touch
- Stir in the lime juice and chopped cilantro. Gently combine, cover and let Mexican quinoa rest for 5 minutes before serving.
My Tried and True Tips
- Customization : Feel free to customize the vegetables based on what you have on hand or your personal preferences. Zucchini, carrots, baby corn, or peas would make great additions.
- Instant Pot: You can easily cook this Mexican Quinoa in an instant pot using Saute and Pressure Cook mode in 30 minutes.
- If you use uncooked, soaked beans for this quinoa recipe, cook them in vegetable stock before adding quinoa to the dish as beans take longer time to soften or become al dente.
- Spice Level : Adjust the spice level to your liking by adding more or less paprika or incorporating fresh jalapeños.
- Meal Prep : This dish is perfect for meal prep. Store it in airtight containers in the refrigerator for up to 4 days. It also freezes well for longer storage.
- Serve Mexican Quinoa topped with avocado, sour cream, tomato salsa , or tortilla chips.
More Dinner Recipes
- Lentil Stew
- Minestrone Soup
- Quinoa Fried Rice
- Chicken Burrito Bowl
- Vegetable Tofu Stir Fry
- Tomato Couscous Soup
- Creamy Vegetable Bake
- Easy Pasta with Cherry Tomatoes
Ingredients
- ▢ 1 Cup uncooked quinoa
- ▢ ½ Cup canned beans
- ▢ 2 tablespoon olive oil
- ▢ ½ tablespoon minced garlic
- ▢ 1 jalapeno pepper or green chili fine chopped
- ▢ 1 medium size red onion, finely chopped
- ▢ ⅓ Cup sweet corn kernels
- ▢ ⅓ Cup bell peppers, finely chopped (red, yellow, green)
- ▢ 2 tablespoon tomato paste
- ▢ 1 teaspoon cumin powder (jeera powder)
- ▢ ½ teaspoon red chilli powder
- ▢ ½ teaspoon cooking salt or to taste
- ▢ ¼ teaspoon black pepper powder
- ▢ 1 ¼ Cup vegetable stock or broth ( get recipe )
- ▢ 1 lemon juice
- ▢ Handful of cilantro, roughly chopped
Instructions
- Start by rinsing the quinoa under cold water. This helps remove the natural coating called saponin, which can make quinoa taste bitter or soapy. Soak it in water for 30 minutes or a minimum of 15 minutes.
- Drain canned beans, rinse them with water, and let them sit in a colander.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped garlic, and onion. Cook until it becomes translucent, about 1 – 2 minutes or only to release its aroma.
- Stir in the chopped bell pepper, chilli, corn kernels, and tomato paste. Cook for 2 – 3 minutes, allowing the vegetables to start softening.
- Add the ground spices, salt, and pepper. Stir well to coat the vegetables with the spices.
- Add the soaked quinoa and beans to the pot. Stir everything together to ensure the quinoa is well mixed with the vegetables and spices.
- Add the vegetable stock to the pot. Taste, and adjust the seasoning with more salt and pepper if needed.
- Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. The quinoa should absorb all the liquid and become light and fluffy.
- After 20 minutes, check the quinoa for doneness – if it’s cooked and the liquid is absorbed, remove the pot from the heat.
- Stir in the lime juice and chopped cilantro. Gently combine, cover and let Mexican quinoa rest for 5 minutes before serving.
- Serve Mexican Quinoa warm with toppings of choice.
Recipe Notes:
- Rice: You can substitute quinoa with rice in this recipe. Adjust the quantity of water and cooking time accordingly.
- Do not add too much liquid to cook the quinoa else it will not be light and fluffy.
- While cooking the quinoa, always keep an eye on the pot to avoid burning. Sometimes, quinoa absorbs liquid more quickly than expected.
- Gently reheat leftovers in a large skillet on the stove over medium-low heat. You can also reheat this dish in the microwave.
Nutrition
We follow a strict NO SPAM Policy
