Chickpea Curry (Chana Masala, NO coconut milk)

Among the Indian saucy vegetable curry, chickpea curry, aka chana masala, has a really high exposure rate on our dining table. And I like to pair it with my favourite spicy slow-cooked spinach.

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Why I Love Chickpea Curry

There are few reasons behind it:

1. Chickpeas are protein-rich. If I want to make only one plate of curry, then chickpea is the protein star, meaning I don’t have to make dal soup(lentil soup).
2. Chickpeas can be stored. I only use dried chickpea, so I always have them in my cupboard. I can cook it anytime! Soak them overnight or at least 6-8 hours, then pressure cook. All you need is a little planning ahead.
3. Chickpeas are very budget-friendly. I use 200 g each time, so it costs me £0.60, for 4 servings! Plus other ingredients like tomato and spice, I think it costs me less than £0.25 per serving.
4. Chickpea curry does not require coconut milk. Differing from South India, tomato is often used in the middle or northern part of India. Canned tomato or fresh tomato both work well. You just have to make sure the quantity is enough. (If you prefer a chickpea curry with coconut milk, a lazy version recipe is here)

Enough praise for chickpea curry.

When you try to cook it, just so you know, Indian curry recipes are all different. The spices you use is really up to you (the quantity also).

Essential Spices (to me)

But, according to my experience, there are some spices that are better to use.

They are: cloves, cardamom, coriander(whole or ground), cumin(whole or ground), turmeric(ground) and garam masala.

If you don’t have the rest of the spice, go ahead, you can still make a good pot of flavourful curry.

Notes Before You Cook

1. Whiz the onions in a blender. We use a lot of onions here. Be wise and smart. Use a blender instead of hand-chopping. Save some efforts and tears.
2. Sauté the onions until they are slightly burnt. Onion plays a crucial part in Indian curry. Let them cook long, long long enough, to caramelise, so that they can add some lovely natural sweetness to your curry.
3. Cook the tomatoes until they are almost dried. If you rush it, there’ll be an unfavourable raw smell of tomato which you don’t want in your curry.
4. You can use canned chickpeas. Yes, you can, to save time and effort. But I prefer dried one since it’s cheaper and I can enjoy the broth.

I looked out for several chickpea curry recipes and I find this one is easy to follow. I adapted from it and make as below.

Ingredients

Serves: 4

• 200 g dried chickpeas
  • soaked overnight, pressure cooked with high pressure for 10 mins, release pressure naturally
• Whole spices
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 2 small dried chilli
  • 3 cloves
  • 3 cardamom, lightly bruised
• 3 medium onions(approx. 350 g), chopped or roughly whizzed
• 4 cloves garlic, minced
• 1 tbsp minced ginger
• 200 g (1/2 can) diced tomato
• Ground spices & salt
  • 2 tsp garam masala
  • 2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp cinnamon powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp salt
• 2 ladle of chickpea broth
• lemon juice

How to Make Chickpea Curry (Chana Masala, without coconut milk)

1. Heat 3 tbsp of oil in a big pan/pot. Fry the whole spices until fragrant.
2. Add the onions and sauté over medium-low heat for about 12-15 minutes, stir occasionally, until they are slightly burnt. Then, also add the ginger and garlic, sauté 3-5 minutes further.
3. Add the tomatoes and cook for 10-15 minutes, stir occasionally, until the water evaporates. Add all the ground spices and salt, stir well, it should be thickened like a paste.
4. Return the cooked chickpeas to the pot and pour over 2 ladles of broth. Follow by mashing some of the chickpeas to make the gravy thicker according to your preference. Add some more broth if needed.
5. Freshly squeeze in some lemon juice to balance the flavour. Served with basmati rice, chapati or other flatbread.