Chickpea Curry (Chana Masala)

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Chickpea Curry (Chana Masala)

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Adjust Servings:
4 tablespoons sunflower oil
1 cup red onion, minced
1 teaspoon Sea Salt
1 tablespoon fresh ginger minced
1 tablespoon peeled garlic minced
2 cups roma tomatoes along with its seeds and pulp
2 cups canned cooked chickpeas rinsed thoroughly and then drained
Spice mix
1 tablespoon curry powder
1 teaspoon garam masala
1 teaspoon mango powder
¼ teaspoon ground cayenne
2 tablespoons chopped cilantro
  • Serves 4
  • Medium


  • Ingredients

  • Spice mix



Chickpea curry or Chana Masala is arguably the most popular vegetarian dish in India.

As much as I would love to use fresh chickpeas, soak them overnight, drain, and pressure cook, when I am running short on time, I prefer the organic canned version of the chickpeas.

The key ingredient in this recipe is ground mango powder, though it can be difficult to obtain. However, if you cannot find it, add a tablespoon of freshly squeezed lemon juice.

How to Make Chana Masala 

●        In a 3-qt saucepan over medium heat, heat oil.

●        Add onions, salt, and sauté for 10 minutes, stirring once every minute, until onions begin to caramelize. This should take about 5-7 minutes.

●        Add ginger and garlic; mix and sauté for 3 minutes. Stir once every minute.

●        Add tomatoes, mix well and cook covered on medium heat for about 5 minutes, stir once every minute.

●        Add spice mix and stir; sauté for one minute.

●        Add 1 cup of water and chickpeas. Mix well. Bring the mixture to a boil and add adjust salt, if needed.

●        Use the back of your stirring spoon to mash half of the chickpeas, partially.

●        Garnish with chopped cilantro. Serve.

If you can’t find ground mango powder at your local shop you can try Amazon (Australia, UK, US)

Rupen Rao

Rupen Rao is a DC-based Indian cook.  Originally from Mumbai (Bombay) India, Rupen has been teaching Indian cooking over the past 13 years.  He teaches Indian cooking at ICE (International Culinary Education) in New York, Havens Kitchen in New York, Brooklyn Kitchen in New York, Culinaerie in Washington, DC, Southern Season in North Carolina and Cook school in Philadelphia. He learned from his sole inspiration–his Mom.  Hence, Rupen's recipes are both authentic and functional. He uses shortcuts and techniques that he's learned over the years to make Indian cooking simple. He is an author of 3 Indian cookbooks, has a line of spice blends available on his website at

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