10-Minute Chana Masala

⏱ 10 mins 🍽 Serves 2 🌶 indian 🏷 Main course

This speedy chana masala recipe delivers a thick and aromatic Indian curry in a remarkably short time. Using a few smart kitchen tricks, it transforms canned chickpeas and a blend of classic spices into a deeply satisfying dish. The method involves briefly boiling the chickpeas for tenderness before simmering them in a spiced tomato and cream sauce. Perfect for a fast lunch or dinner, it serves two people and comes together in about 10 minutes total.

10-Minute Chana Masala

Ingredients

  • One 15.5-ounce (439g) can chickpeas, drained and liquid reserved
  • 1/2 teaspoon baking soda (only if canned chickpeas ingredients include a firming agent like calcium chloride)
  • 1 tablespoon (15g) unsalted butter
  • 1/2 teaspoon grated fresh peeled ginger (or ginger paste from 1 frozen ginger cube; see notes)
  • 1/2 teaspoon finely minced or grated garlic (or garlic paste from 1 frozen garlic cube; see notes)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cayenne pepper or red chile flakes
  • 1/2 teaspoon ground coriander seed
  • 1 tablespoon (15g) tomato paste
  • 1 large plum tomato (4 ounces; 113g), cored and diced (about 1/4 cup diced)
  • 1 teaspoon granulated sugar
  • 2 tablespoons heavy cream
  • 1/2 teaspoon garam masala
  • Kosher or sea salt

Method

  1. Place the chickpeas in a small saucepan with water and the baking soda. Bring this to a boil and cook for about 6 minutes until the chickpeas become very tender. Drain them and set aside.
  2. Melt the butter in a small skillet. As it melts, add the ginger and garlic. Lower the heat and cook while stirring often for approximately 1 minute until fragrant, ensuring they do not brown.
  3. Add the turmeric, cayenne or chile flakes, and ground coriander to the skillet. Cook while stirring constantly for around 30 seconds until the spices are lightly toasted and aromatic, taking care not to let them burn.
  4. Stir the drained chickpeas and tomato paste into the skillet and cook until heated. While this happens, measure out 1/2 cup of the reserved chickpea liquid, adding water if needed to reach the full amount.
  5. Pour the 1/2 cup of chickpea liquid into the skillet along with the diced tomatoes, sugar, heavy cream, and garam masala. Season with salt. Bring to a boil, then reduce to a simmer. Cook for 3 to 5 minutes, stirring frequently, until the tomatoes soften and the sauce thickens to coat a spoon. Adjust the heat to prevent scorching. Take off the heat, check for seasoning, and serve.

Nutrition (per serving)

Sodium1200000 mg

Recipe details

CategoryMain course
Cuisineindian
AuthorSwetha Sivakumar