This easy chickpea curry (chana masala) pairs beautifully with these quick, flavorful, spiced potatoes. This is a satisfying meal perfect for a busy weeknight! (gluten-free, soy-free, nut-free)

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

For the Chickpea Curry

  • 2 teaspoons oil
  • 1 cup chopped red onion
  • 4 to 5 garlic cloves (finely chopped or [adjustable]1 tablespoon[/adjustable] paste)
  • 1 inch ginger (minced or [adjustable]1 tablespoon[/adjustable] paste)
  • 1 green chili (such as Serrano, Thai, or Indian, finely chopped or use a tablespoon bell pepper)
  • 1 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 teaspoon garam masala (or chole/chana masala spice blend, or more, to taste)
  • 1/2 teaspoon turmeric
  • 1/4 to 1/2 teaspoon cayenne (or Indian red chili powder)
  • dash black pepper
  • generous pinch ground cinnamon (optional)
  • generous pinch ground clove (optional)
  • 2 large tomatoes (chopped small, or 3 medium)
  • 1 tsp lime or lemon juice
  • handful of chopped cilantro ([adjustable]1/4 cup[/adjustable] loosely packed, optional)
  • 15 ounce can of chickpeas (washed and drained, or [adjustable]1.5 cups[/adjustable] cooked chickpeas)
  • 1 cup water (or more, if needed)
  • 3/4 teaspoon salt (divided, less or more depending on if the chickpeas were salted)
  • 1/4 teaspoon sugar if needed
  • lime juice and chopped onion for garnish

For the Spiced Potatoes

  • 1/2 teaspoons mustard seeds (optional)
  • 2 yukon gold potatoes (cubed into small pieces)
  • 2 teaspoons oil
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon cayenne (or [adjustable]1 teaspoon[/adjustable] Kashmiri chili powder)
  • 1/2 teaspoon or more salt

Method

Make the chickpea curry.

  1. Heat oil in a saucepan over medium high heat. Add chopped onion, chili and pinch of salt and cook until golden (5 to 6 minutes). Add splashes of water to help the onions cook evenly. Add ginger and garlic and cook for a minute. If using ginger garlic paste, cook for half a minute.
  2. Reduce heat to medium. Add the spices and mix in. Cook the mixture for a minute until the spices get fragrant.
  3. Add tomatoes, lime and a splash of water and cook until the tomatoes are saucy. (Use more or less tomatoes, to preference). Mash the larger pieces, so they cook and get jammy, 4 to 5 minutes.
  4. Add the cilantro if using, chickpeas, water, salt and mix in. Cover, reduce heat to medium low and cook for 15 minutes or more or until the chickpeas pick up some flavor. Taste and adjust salt, heat, tang (lime). Simmer uncovered for a few minutes, if needed. Mash some of the chickpeas, add 2 tablespoons non-dairy yogurt or cream for creaminess (optional). Serve with the potatoes (below), and a garnish of chopped onion, cayenne and a good dash of fresh lime or lemon juice.

Meanwhile, make the spiced potatoes.

  1. Add oil in a skillet over medium high heat. When hot, add mustard seeds, let them start to change color and lighten or pop, and then add the potatoes. Toss to coat with the oil. Even then out and cook for 2-3 minutes. Add all the spices and salt toss to coat. Reduce heat to medium low. Cover and cook for 10-12 minutes. Cook until the potatoes are tender to preference. You can also fold in some spinach or greens in the last 2 minutes. Taste and adjust salt and spices. Uncover and increase heat to medium high and cook for a minute to crisp up the potatoes.
  2. Serve with the chickpea curry/chana masala, rice or grain of choice, and toppings of choice, like sliced cucumber and/or onion, lemon or lime juice, and chopped cilantro.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.