Make Grandma's Special Chana Curry: Easy, Authentic & Delicious

Name: Make Grandma's Special Chana Curry: Easy, Authentic & Delicious
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cups Cooked Chickpeas (drained and rinsed); 1 large Onion (finely chopped); 2 medium Tomatoes (pureed or finely diced); 1 tablespoon Ginger-Garlic Paste; 1 Green Chili (slit (optional, for heat)); 2 tablespoons Vegetable Oil; 1/2 teaspoon Turmeric Powder; 1 teaspoon Red Chili Powder; 1 1/2 teaspoons Coriander Powder; 1 teaspoon Cumin Powder; 1 teaspoon Garam Masala; 1 teaspoon Salt (or to taste); 1 cup Water (or vegetable broth); 1/4 cup Fresh Coriander (chopped (for garnish))

Discover the authentic taste of Grandma's special Chana Curry. This traditional recipe brings pure desi flavors and warmth, perfect for a comforting meal.

#Chana Curry

#Chickpea Curry

#Indian Food

#Vegan

#Grandma's Recipe

#Easy Curry

#Traditional Indian

Rich and Aromatic Chana Curry

Recipe Information

15m

Prep Time

40m

Cook Time

55m

Total Time

Servings

Medium

Indian

English

Nutrition (per serving)

380

Calories

18g

Protein

50g

Carbs

12g

Fat

Grandma's Special Chana Curry Ready to Serve

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of Delicious Chickpea Curry

Instructions

0/7 completed

1
Chop onion, dice tomatoes, and prepare ginger-garlic paste. Have all ingredients measured and ready.
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10m
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Chop onion, dice tomatoes, and prepare ginger-garlic paste. Have all ingredients measured and ready.
10m
Prepare all ingredients beforehand for a smooth cooking process.
2
Heat vegetable oil in a pan or pot over medium heat. Add the finely chopped onion and sauté until it turns golden brown and translucent, stirring occasionally.
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7m
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Heat vegetable oil in a pan or pot over medium heat. Add the finely chopped onion and sauté until it turns golden brown and translucent, stirring occasionally.
7m
Sautéing onions until golden adds depth of flavor to the curry.

3
Add the ginger-garlic paste and green chili (if using) to the pan. Sauté for about 1 minute until fragrant, being careful not to burn the paste.
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2m
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Add the ginger-garlic paste and green chili (if using) to the pan. Sauté for about 1 minute until fragrant, being careful not to burn the paste.
2m
Cook aromatics briefly to avoid burning and release their full aroma.
4
Stir in the pureed or diced tomatoes. Cook, stirring occasionally, until the tomatoes soften and the oil begins to separate from the mixture, indicating it's well-cooked.
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8m
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Stir in the pureed or diced tomatoes. Cook, stirring occasionally, until the tomatoes soften and the oil begins to separate from the mixture, indicating it's well-cooked.
8m
Cooking tomatoes thoroughly ensures a rich and well-integrated base for the curry.
5
Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for another minute until the spices are fragrant. Then, add the cooked chickpeas and mix to coat them evenly with the spice mixture.
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3m
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Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for another minute until the spices are fragrant. Then, add the cooked chickpeas and mix to coat them evenly with the spice mixture.
3m
Toasting spices briefly before adding liquids enhances their flavor profile.

6
Pour in the water (or vegetable broth). Bring the curry to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 10-15 minutes, allowing the flavors to meld and deepen.
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15m
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Pour in the water (or vegetable broth). Bring the curry to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 10-15 minutes, allowing the flavors to meld and deepen.
15m
Simmering on low heat allows the flavors to meld and deepen, creating a richer curry.
7
Stir in the garam masala. Garnish generously with fresh chopped coriander just before serving. Serve hot with steamed rice, naan, or roti.
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5m
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Stir in the garam masala. Garnish generously with fresh chopped coriander just before serving. Serve hot with steamed rice, naan, or roti.
5m
Garam masala is best added at the end to preserve its fragrant aroma.