25-Min Chana Masala with Bhatura
Spiced chickpea curry with a rich tomato-based gravy, served with pillowy fried bread and tangy sliced onions. One skillet, zero classical long-simmering — just bold spice and speed.
- Total time
- 25 min
- Servings
- 2
- Calories
- 340
- Protein
- 14g
Ingredients
- 2 cans (15 oz each) canned chickpeas, drained and rinsed
- 1 can (14 oz) canned diced tomatoes
- 1 tbsp ginger-garlic paste
- 1 tbsp garam masala
- ½ tsp red chili powder
- ½ cup coconut milk
- 1 whole lemon, sliced into wedges
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium. Add ginger-garlic paste and cook until fragrant, about 60 seconds.
- 2
Stir in garam masala and chili powder for 30 seconds, then add canned tomatoes with juice and chickpeas.
- 3
Simmer uncovered for 8–10 minutes until sauce thickens slightly and chickpeas soften into the gravy.
- 4
Pour in coconut milk and stir well. Simmer 2 more minutes until creamy and the surface glistens.
- 5
Season with salt and black pepper to taste. Squeeze lemon juice over the top just before serving.
- 6
Serve hot with bhatura bread (store-bought or homemade flatbread), sliced onions, and lemon wedges on the side.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- measuring spoons
- can opener
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