Chickpea Curry Indian Style

Chana Masala  - Chickpea Curry Indian Style

Chickpeas or also known as Garbanzo beans are one of the healthiest foods for vegetarians. It contains a high amount of protein, helps in weight-loss and also prevents digestive disorders. My mother has cholesterol problem and doctors recommend eating Chickpeas (chole) because it lowers bad cholesterol. So, I keep trying new dishes with chickpeas. One of the most common dish is “Chickpea Curry” also known as “Chole Curry” In India. It’s the simplest chole/chickpea dish and it’s super easy to prepare.

I have added all the Indian spices like coriander, cloves etc for the perfect Indian flavor. It’s typically served with rice so the curry is spicy but I have kept it medium. If you like spicy food then you can add chili powder accordingly.

Chickpea Curry Indian Style
Author: Mansi Chauhan
  • 2 cups chickpeas
  • 1 cup water
  • 1 medium onion
  • 1 medium tomato
  • 2-3 bay leaves
  • 1 teaspoon ginger paste
  • 2 teaspoon garlic paste
  • ½ teaspoon chili powder
  • ¼ teaspoon turmeric powder
  • 2 teaspoon garam masala
  • 5 cloves
  • ½ teaspoon coriander powder
  • Salt to taste
  • 3 tbsp. vegetable oil
  • Chopped coriander leaves
  1. Finely chop tomato and onion. Also grind ginger garlic to get a smooth paste.
  2. Take a deep thick-bottomed pan and add 3 tablespoon vegetable oil into it.
  3. Once the oil is heated, add bay leaves and cloves into it.
  4. Then add onion and cook until transparent. Continuously stir it.
  5. Add ginger garlic paste and cook for 2-3 minutes on medium flame until fragrant.
  6. Add all the dry spices chili powder, turmeric, garam masala and coriander powder. Stir and cook for 5 minutes.
  7. Rinse chickpea in running water 2-3 times. Add these chickpea into the masala pan and mix well.
  8. To make gravy add 2 cups of water into the pan (if you want you can add more water accordingly).
  9. Now adds salt according to your taste. Simmer the flame and let it stay covered for 20 minutes.
  10. After 20 minutes, uncover the pan and increase the flame heat. Cook for another 5-6 minutes.
Take the chopped coriander leaves and garnish the dish. This Chickpea Curry can be served with rice, chapatti and even with poori. I like it with rice more.