This Chana Masala (also known as Cholay or Chickpea Curry) is part of my Realistic Dinners series – Episode 3. It’s one of those recipes I reach for when I want something hearty, flavorful, and super budget-friendly. We’re using canned chickpeas and canned tomatoes, which makes this dish come together in just about 15 minutes. Despite being quick and fuss-free, it’s absolutely packed with flavor and perfect for busy weeknights.
Why You’ll Love This Recipe
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Quick and Easy: Ready in 15–20 minutes with pantry staples.
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Budget-Friendly: Made with canned chickpeas and tomatoes – low effort, low cost.
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Creamy & Flavorful: The addition of cream at the end gives richness to the spicy tomato base.
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Versatile: Pairs perfectly with chapati, naan, or plain basmati rice.
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Beginner-Friendly: Simple method, no complicated steps.
Ingredients
Base Curry
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2 tbsp oil
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1 tbsp butter
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Whole garam masala: 1 bay leaf, pinch of cumin seeds, 2 cloves, 2 black peppercorns
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1 medium onion, diced
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1 tsp cumin powder
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1 tsp coriander powder
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2 tsp salt (adjust to taste)
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½ tsp red chilli powder
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½ tsp turmeric powder
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1 tsp tikka masala (optional, for extra depth)
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1 tsp ginger garlic paste
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1 can diced tomatoes (with juices)
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1 tsp sugar
Chickpeas & Cream
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1 can chickpeas (drained and rinsed)
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½ cup water
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½ cup heavy cream
Garnish
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Fresh coriander leaves
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Green chilies (optional)
Instructions
Step 1: Build the Base
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Heat oil and butter in a pan.
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Add the whole garam masala (bay leaf, cumin seeds, cloves, peppercorns) and sauté until fragrant.
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Stir in the diced onion and cook until softened and lightly golden.
Step 2: Add Spices & Tomatoes
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Mix in cumin powder, coriander powder, salt, red chilli powder, turmeric, tikka masala (if using), and ginger garlic paste.
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Add the canned tomatoes along with their juices and the sugar. Stir and cook for a few minutes.
Step 3: Add Chickpeas
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Add chickpeas, water, and a handful of chopped coriander.
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Cover and simmer for 5–7 minutes until everything comes together.
Step 4: Thicken the Gravy
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Uncover, lightly mash some chickpeas with the back of a spoon, then stir them back into the curry for extra texture.
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Pour in the heavy cream and cook on high heat until the curry thickens and becomes rich.
Step 5: Garnish & Serve
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Finish with fresh coriander and green chilies.
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Serve hot with chapati, naan, or steamed rice.
Storage & Reheating Tips
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Fridge: Store leftovers in an airtight container for up to 3 days.
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Freezer: Can be frozen for up to 1 month. Thaw in the fridge before reheating.
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Reheat: Warm gently on the stove with a splash of water or cream to loosen the sauce.
Chana Masala (Cholay / Chickpea Curry)
Ingredients
- 2 tbsp oil
- 1 tbsp butter
- Whole garam masala 1 bay leaf, pinch of cumin seeds, 2 cloves, 2 peppercorns
- 1 onion diced
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 tsp salt
- ½ tsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp tikka masala optional
- 1 tsp ginger garlic paste
- 1 can diced tomatoes
- 1 tsp sugar
- 1 can chickpeas
- ½ cup water
- ½ cup heavy cream
- Coriander & green chilies for garnish
Instructions
- Heat oil and butter. Fry whole garam masala until fragrant.
- Add onion, cook until golden. Stir in spices and ginger garlic paste.
- Add tomatoes and sugar, cook until saucy.
- Stir in chickpeas, water, and coriander. Cover and cook 5–7 mins.
- Mash some chickpeas, then add cream. Cook until thickened.
- Garnish and serve hot with chapati, naan, or rice.
Nutrition
Frequently Asked Questions (FAQ)
Q. Can I make this vegan?
Yes! Simply swap the butter for oil and the heavy cream for coconut cream.
Q. Can I use dried chickpeas?
Yes, but soak them overnight and boil until tender before using in this recipe. Using canned chickpeas keeps things quick.
Q. Can I skip the cream?
Absolutely – the curry will still be delicious, just a little less rich. You can add yogurt instead if you prefer.
Q. What can I serve this with?
It’s perfect with hot chapati, paratha, naan, or plain basmati rice.
