Chana Masala with Tamarind - Chickpea Curry - Tamarind Chana Masala is a recipe that is often served in the run up to a wedding. This is an easy, fuss free recipe for the most delicious Chickpea Curry. It makes an aromatic and flavourful Curry with tender Chickpeas, Indian Spices and Vegan friendly.
Chana Masala with Tamarind
This one pot Chickpea Curry with Potatoes and Tamarind is perfect for a quick dinner on a busy weeknight.
This version is for a standard North Indian Chana Masala with added Mustard Seeds, Curry Leaves, Tamarind, Sugar and Ketchup. If you know me, you know i hate Ketchup so i use a Chilli Sauce instead. It is similar in flavour profile to this Potato Tamarind Recipe or this Coconut Salmon Curry.
It is topped with chopped Coriander, Onions, Cucumber and Sev and is eaten as a soup. It reminds me of my mum and all things home as well as weddings and celebrations.
This Vegan recipe is made using typical South Indian store cupboard ingredients. There are no Onions in this recipe, meaning it is quick to make too. No browning time required!
It has the perfect balance of flavours and it is a recipe I turn to over and over again when we need a quick and healthy meal.
The difference between Chana Masala, Chole and Tamarind Chana Masala
Chana Masala is the name for a Chickpea Curry that is cooked with a base of Onions and Tomatoes with aromatic Spices added.
Chole are cooked in a similar way but are served with Pooris - a deep fried Indian flatbread.
This version has similar ingredients to the flavours in South Indian recipes where Tamarind is often used.
Ingredients and how to make it
Cook the Tomatoes - Saute them until the water from the tomatoes evaporates and the Tomatoes thicken.
Add Garlic paste - Adding the Garlic at this stage means it is cooked properly and the full flavour profile comes out into the Curry.
Add the Spices - Bloom the spices (Salt, Turmeric, Chilli Powder, Paprika, Cumin Powder, Coriander Powder) in the Curry early on to bring out their flavour fully and ensure they are cooked out fully. At the stage you may need to add some Water to stop them from sticking to the pot.
Stir in Tamarind, Sugar and Chilli Sauce - You can add a powdered Jaggery which is now readily available.
Add Chickpeas, Potatoes and 1 cup of Water - Cover and cook on low for 20 - 25 minutes minutes. Although tinned Chickpeas are cooked, they need to absorb all that flavour and become tender.
Cook till thickened - Saute the Curry uncovered over high heat for 2-3 more minutes crushing some of the Chickpeas with the back of a wooden spoon to thicken the Curry, before decanting in to bowls.
Garnish - Top with finely chopped Coriander, Cucumber, Chillies and Red Onion. You can also add Sev and a squeeze of Lemon Juice.
Tips for make Chana Masala with Tamarind
Water - Once you add the Spices, you will likely need to add Water to deglaze the pot and to cook the Spices out.
Variations
Tinned Potatoes - If you prefer to use tinned Potatoes, use the same quantity. These are pre cooked so it makes it easy to just add them to the Curry without having to pre boil.
How to use Dry Chickpeas - You can make this recipe with Dry Chickpeas. See this BBC Good Food Guide to check how to cook them.
What to serve with Chana Masala
This Recipe is best eaten with a spoon as a soup. It can also be served with Basmati Ghee Rice or Jeera Rice to with Chapatti, Naan or Paratha.
You can also serve it alongside Kachumber or Raita.
Storage
Fridge - This Chana Masala keeps well in an airtight container for up to 3 days.
Freezer - It can also be frozen for up to two months. Reheat in the microwave or on a stovetop over medium-high heat.
More Indian Vegetarian Recipes:
Indian Paneer Pakora - Simple Recipe
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Chana Masala with Tamarind - Chickpea Curry
Ingredients
- 2 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 6 - 8 Curry Leaves
- 200 g Plum tomatoes from a tin, pureed
- 1 teaspoon Garlic Paste
- 1 teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric powder
- 1 teaspoon Smoked Paprika
- ¾ teaspoon Cumin Powder
- ¾ teaspoon Coriander Powder
- Salt to taste
- 2 tablespoon Tamarind Paste
- 2 tablespoon Chilli Sauce or ketchup
- 1 tablespoon Light Brown Sugar or Powdered Jaggery
- 400 g Chickpeas from a tin, drained
- 400 g Black Chickpeas Kala Chana, from a tin, drained
- 200 g Potatoes Peeled and chopped into 1 inch cubes
Garnish
- Cucumber Diced
- Red Onion Diced
- Green Chillies Finely Sliced
- Coriander Finely Sliced
- Lemon Chopped into quarters
- Fine Sev
Instructions
- Add Oil to a pot with Mustard Seeds and Curry Leaves - Adding it early on brings out the best flavour and makes a fragrant Curry.Cook the Tomatoes - Saute them until the water from the tomatoes evaporates and the Tomatoes thicken.
- Add Garlic paste - Adding the Garlic at this stage means it is cooked properly and the full flavour profile comes out into the Curry.
- Add the Spices - Bloom the spices (Salt, Turmeric, Chilli Powder, Paprika, Cumin Powder, Coriander Powder) in the Curry early on to bring out their flavour fully and ensure they are cooked out fully. At the stage you may need to add some Water to stop them from sticking to the pot.
- Stir in Tamarind, Sugar and Chilli Sauce - You can add a powdered Jaggery which is now readily available.
- Add Chickpeas, Potatoes and 1 cup of Water - Cover and cook on low for 20 - 25 minutes minutes. Although tinned Chickpeas are cooked, they need to absorb all that flavour and become tender.
- Cook till thickened - Saute the Curry uncovered over high heat for 2-3 more minutes crushing some of the Chickpeas with the back of a wooden spoon to thicken the Curry, before decanting in to bowls.
- Garnish - Top with finely chopped Coriander, Cucumber, Chillies and Red Onion. You can also add Sev and a squeeze of Lemon Juice.
Notes
Tips for make Chana Masala with Tamarind
Water - Once you add the Spices, you will likely need to add Water to deglaze the pot and to cook the Spices out.Variations
Tinned Potatoes - If you prefer to use tinned Potatoes, use the same quantity. These are pre cooked so it makes it easy to just add them to the Curry without having to pre boil. How to use Dry Chickpeas - You can make this recipe with Dry Chickpeas. See this BBC Good Food Guide to check how to cook them.What to serve with Chana Masala
This Recipe is best eaten with a spoon as a soup. It can also be served with Basmati Ghee Rice or Jeera Rice to with Chapatti, Naan or Paratha.You can also serve it alongside Kachumber or Raita.
Storage
Fridge - This Chana Masala keeps well in an airtight container for up to 3 days.Freezer - It can also be frozen for up to two months. Reheat in the microwave or on a stovetop over medium-high heat.
Razena | Tantalisemytastebuds.com says
I'm looking forward to your post on the London Halal food festival in shaa Allah. I spent a week in the city last year and my experience of halal food was Brick Lane... but I was far from impressed.
Safira says
Looking forward to sampling and writing about the food! Sorry to hear that you didn't experience great halal food whilst you were in London :./
Sharee @ Savory Spicerack says
I have some chickpeas sitting on the counter ready for this one! Thanks for sharing!
Safira says
Yay do try it. So easy and quick to make!
Claudia | Gourmet Project says
let me just find tamarind paste, and I'll be in the kirìtchen preparing this goodness .-)
Safira says
Hope you find it soon and enjoy!
Willow says
I love curry! I could literally eat it weekly! I have never used curry leaves - I am going to have to give them a try!
Safira says
Yay! Curry leaves are the best and nothing beats fresh 🙂
Andrea @ Cooking with Mamma C says
I never used to like chickpeas as a kid, but now I love them. Your dish looks delicious! And, I pray for peace in our world every day. Good luck with your gluten-free diet! I hope you'll be feeling better soon.
Safira says
Thank you i have always been a fan myself but didn't used to cook with them as much as i do now! I'm one week in and cracked today - cue breakout, like literally an hour later!
Aish Padihari says
My all time fav. Love it.
Safira says
Mine too 🙂
Khubaib says
We grew up calling it kokum batata! This post left us reminiscing our childhood days. I believe we were "foodies" from the moment we could eat. ????
Safira says
Aaah kokum batata! Funnily enough, that's the one my husband mentioned.
Safira says
Aaah kokum batata! Funnily enough, that's the one my husband mentioned. It's almost like you're related.
Scott G says
This looks incredible- where do you get fresh curry leaves?
Safira says
Thank you, it very much depends on where you are based. I get mine from local supermarkets, however they are also available to purchase online on Amazon! 🙂