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Chickpea Curry (Channa Masala)


  • 1 can (15 ounces) chickpeas
  • 1 tbsp oil
  • ½ c chopped tomatoes
  • ½ c diced potatoes
  • 1 tsp grated fresh ginger
  • 4 tsp Patak's Madras Curry Paste
  • 1 tsp Patak's Garam Masala Curry Paste
  • ½ tsp salt
  • 1-1/2 cups water
  • 2 tbsp finely chopped fresh cilantro


  1. Drain and rinse the chickpeas. Set aside.

  2. Heat oil in a medium skillet over medium-high heat. Add onions and fry until golden brown. Stir in tomatoes, ginger, Madras Curry Paste, Garam Masala Curry Paste and 2 tablespoons water. Cover and cook for 2 minutes. Mash the tomatoes with back of spoon or potato masher.

  3. Add chickpeas, potatoes, salt and the remaining water. Bring to boil. Reduce heat to medium-low, cover and simmer for about 40 minutes, stirring occasionally. Stir in 1 tablespoon of fresh cilantro. Transfer to a serving bowl and garnish with the remaining cilantro. Serve with naan or basmati rice.

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