15-Min Chana Masala
Quick, spiced chickpea curry with rich tomato gravy — no long simmers, no fuss. Warm, aromatic, and ready in 15 minutes flat.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 12g
Ingredients
- 1.5 cans (15 oz each) canned chickpeas, drained
- 1 can (14.5 oz) canned crushed tomatoes
- ½ medium onion, diced
- 1 tbsp ginger-garlic paste
- 1.5 tsp garam masala
- ½ cup coconut milk
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium. Add diced onion and cook, stirring, until soft, about 3 minutes.
- 2
Stir in ginger-garlic paste and garam masala. Cook until fragrant, roughly 30 seconds — don't let it burn.
- 3
Add crushed tomatoes and chickpeas with their liquid. Stir well and bring to a gentle simmer.
- 4
Simmer for 6–7 minutes, stirring occasionally, until sauce thickens slightly and flavors meld.
- 5
Stir in coconut milk. Heat through for 1 minute until creamy and warm.
- 6
Taste and adjust salt and pepper. Serve hot with rice or naan.
Tools you’ll need
- 12-inch skillet or saucepan
- wooden spoon or spatula
- measuring spoons
- can opener
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