Chana Masala

  • Servings: 3
  • Difficulty: Medium
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  • 1cup chickpeas, soaked overnight
  • 4tbspns oil
  • 2 med onions, finely chopped
  • 2 med tomatoes, finely chopped
  • 1 long green chilli deseeded, chopped
  • 1/2 cup loosely packed chopped coriander
  • 1 cup loosely packed, roughly sliced spinach
  • 1 – 1.5inch ginger sliced or grated
  • 2tspn coriander powder
  • 1tspn hot paprika (optional)
  • 4tspn chana masala (curry powder as an alternative)
  • 1tspn kasuri methi
  • 1tspn Salt + to taste
  • 1tbspn plain flour, 1tbspn water


  1. Heat oil. Add the onions and a pinch of salt, fry on low flame till onions turn red
  2. Add ginger and saute for a coupe of mins.
  3. Add chopped tomatoes and fry for 2-3mins until mush
  4. Add all powdered spices, chilli and kasuri methi. Cook for around 10mins till raw taste of spices is gone.
  5. Add chickpeas, 3-4cups of boiling water. Bring to a boil, cover and cook for 45mins.
  6. Uncover, add water to adjust consistency as per your liking. Adjust salt.
  7. To thicken curry either
    1. Mix flour with water to form a paste and slowly add to pot while stirring continuously.  OR
    2. Take out 1/4 cup of chickpeas, mash them up and add it back to the pot.
  8. Cook for another 10-15mins till chickpeas are cooked
  9. Turn off the gas. Add spinach and coriander. stir through. Rest for 10mins till spinach is wilted.

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