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10-Minute Chana Masala

This recipe delivers a flavorful and aromatic Chana Masala in just 10 minutes, making it perfect for a quick weeknight meal. It leverages canned chickpeas and strategic cooking steps, including a touch of baking soda for tender texture and layered spices, to achieve a rich, satisfying Indian curry. This vegetarian dish serves 6 and is best enjoyed with rice or bread.
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Course lunch/dinner
Cuisine Indian
Servings 6 people
Calories 879.2 kcal

Equipment

  • 1 Medium Pot or Saucepan
  • 1 Wooden Spoon or Spatula
  • 1 Measuring Spoons
  • 1 Knife
  • 1 Cutting Board

Ingredients
  

Main

  • One 15.5-ounce 439g can chickpeas, drained and liquid reserved
  • 1/2 teaspoon baking soda
  • 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
  • 1 tablespoon 15g tomato paste
  • 1 large plum tomato 4 ounces; 113g, cored and diced (about 1/4 cup diced), or 1/4 cup canned diced tomatoes
  • 1 teaspoon granulated sugar
  • 2 tablespoons 30ml heavy cream
  • 1/2 teaspoon garam masala
  • Kosher or sea salt

Instructions
 

  • Drain the can of chickpeas, reserving the liquid. In a bowl, combine the drained chickpeas with 1/2 teaspoon baking soda and mix well.
  • In a medium pot or saucepan, melt 1 tablespoon of unsalted butter over medium heat.
  • Add 1/2 teaspoon grated ginger and 1/2 teaspoon minced garlic to the melted butter and sauté for about 30 seconds until fragrant.
  • Stir in 1/2 teaspoon turmeric powder, 1/2 teaspoon cayenne pepper (or red chile flakes), and 1/2 teaspoon ground coriander. Cook for another 30 seconds, stirring constantly, to bloom the spices.
  • Add 1 tablespoon tomato paste, 1 large diced plum tomato (or 1/4 cup canned diced tomatoes), and 1 teaspoon granulated sugar. Cook, stirring occasionally, for 2-3 minutes until the tomato breaks down and the mixture slightly thickens.
  • Add the treated chickpeas to the pot. Pour in enough of the reserved chickpea liquid (or water) to just cover the chickpeas, about 1/2 to 3/4 cup.
  • Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  • Stir in 2 tablespoons heavy cream and 1/2 teaspoon garam masala.
  • Season generously with kosher or sea salt to taste, adjusting as needed.
  • Remove from heat and serve immediately, garnished as desired.

Notes

The use of baking soda with canned chickpeas is a brilliant shortcut, significantly reducing cooking time while ensuring a tender texture. For optimal flavor, always use freshly grated ginger and garlic if possible, though frozen pastes are a convenient alternative. Bloom your spices in the butter thoroughly to unlock their full aromatic potential before adding the tomato paste. The addition of a small amount of sugar helps balance the acidity of the tomatoes and rounds out the flavors. Adjust the cayenne pepper to your preferred spice level. Stirring in the heavy cream and garam masala at the very end ensures their vibrant flavors and aromas aren't cooked out, lending a fresh, rich finish. Serve hot with basmati rice, naan, or roti for a complete meal.