Name: Quick 30-minute Chana masala curry with Spinach
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 cans chickpeas/cooked chole chana (drained and rinsed (15.5 oz/439 gm)/3 cups cooked chickpeas (or 2 cups dried chickpeas)); 3 tbsp oil (any cooking oil); 1 tsp jeera/cumin seeds; 1 large bay leaf; 1 black cardamom (slightly crushed (or substitute 2 green cardamoms/1/4 tsp cardamom powder)); 1 ½ cups chopped onions; 1 tbsp grated ginger; 1 tbsp grated garlic; 1 large Serrano pepper/green chili (sliced (Optional)); 3 large tomatoes pureed; about 1 cup puree ((or 2 large tomatoes, finely chopped)); ½ tsp haldi/turmeric powder; ½ tsp black pepper powder; 2 tsp Kashmiri red chili powder (or combination of 1 tsp cayenne pepper powder and 1 tsp paprika powder); 1 tbsp freshly ground coriander powder; 1 tsp cumin powder; 1 tsp garam masala powder; 1 tsp MDH Shahi Paneer Masala powder (or use another tsp of garam masala powder); Pinch of hing/asafetida (optional but aids in digestion); 1 tbsp crushed kasoori methi/dried fenugreek leaves; again optional but adds a loverly flavor; 2 tsp salt to taste; Finely chopped red onions; Wedges of lime or lemon

Quick 30-minute Chana masala curry with Spinach - this one-pot, sumptuous, delicious, nutritious Indian spiced chickpea curry masala is so easy to make.

All you will need is a couple of cans of chickpeas or some freshly cooked chickpeas and basic pantry friendly spices and aromatics which every Indian food lover will have in their pantries!

(I have shared an Instant Pot (pressure cooker) version too below using dried chickpeas).

It is a wonderful side with your favorite flat bread, be it naan, rotis, parathas, puris or even some hot steamed plain rice or jeera rice.

Why, when I am too lazy to make flat breads or rice, I have dunked fresh (or you can use toasted) slices of bread too in this delicious curry for a quick meal!

Jump to Recipe

CHANA MASALA OR INDIAN SPICED CHICKPEA CURRY:

Chana masala or Chickpea curry is synonymous with a visual of a bowl of piping hot Indian curry for most Indians or even global citizens. So, although I have a couple of chana masala recipes on my blog, I had to share this quick version using canned chickpeas for those busy days/nights!

All you need are a couple of cans of cooked chickpeas (about 3 cups cooked), some aromatics like onions, ginger, garlic, Serrano peppers or green chilies, tomatoes (to add bulk/acidity) and some basic spices which most of us have like coriander powder, cumin, turmeric, garam masala powder etc.

You can go the traditional route by pressure cooking dried, overnight soaked chickpeas which I normally prefer as this method makes for super soft, bigger and delicious chickpeas or chana curry. But sometimes, when you are out of time or out of dried chickpeas, this easy canned chickpea chana masala curry is the way to to!

It is a quick one-pot vegan, gluten free and plant based sumptuous curry rich in protein, fiber, and lots of goodness from stirred in fresh spinach leaves, ready in less than 30 minutes!

At times, I have stirred in some fresh salad greens too (like arugula) to add more nutrition in my meal.

INGREDIENTS NEEDED TO MAKE CHANA MASALA CURRY:

Canned chickpeas/garbanzo beans – I took the easy route as I had run of dried, raw chickpeas in my pantry and the local grocer did not have any while doing my online Indian grocery shopping. You can use dried chickpeas too to make this curry; just soak overnight and pressure cook until soft and tender ahead of time.

Aromatics – onions, ginger, garlic and some green chilies/Serrano peppers for the heat.

Tomatoes – I have pureed 3 tomatoes which add bulk and acidity to the curry. You can use canned tomato puree, crushed tomatoes or even a couple of tomatoes finely chopped too.

Spices – these can make or break any curry and I have used some simple spices. Some coriander powder, cumin powder, turmeric powder, black pepper powder, garam masala powder and I did add some of my favorite store bought masala powder MDH brand Shahi Paneer Butter Masala powder. You can substitute with more of garam masala powder instead

Red Chili powder – Kashmiri red chili powder (adds a wonderful red color with a mild heat to the curry). You can use a combination of paprika and cayenne pepper powder.

Spinach leaves – chop whole leaves or stir them in whole if using baby spinach leaves. Adding spinach is totally optional but a great way to add leafy veggies in your curry. If you have some salad greens, then that would work too.

Kasuri methi leaves or dried fenugreek leaves available in any Indian store or online. I love the aroma it imparts to all north Indian curries. Feel free to omit if you cannot find it.

HOW TO MAKE EASY AND QUICK CHANA MASALA CURRY:

Heat 3 tbsp oil and when hot, add 1 tsp jeera, 1 bay leaf and 1 black cardamom; fry for a few seconds to aromatize the oil.

When they start to sizzle, add 1 ½ cups chopped onions; stir and sauté for about 2 to 3 minutes on medium heat.

When the onions are slightly soft and starting to brown, add 1 tbsp each ginger and garlic grated and 1 sliced Serrano pepper (this one is optional).

Fry again on medium for 1 minute, mainly to remove the raw smell of garlic.

Then, stir in 1 cup tomato puree/chopped tomatoes (from 2-3 tomatoes) and mix well.

Add in 2 tsp salt, 1 tbsp coriander powder, 1 tsp jeera powder, 1 tsp MDH brand Shahi Paneer Masala powder (my all-time favorite or you can use more garam masala powder), 1 tsp garam masala powder (your favorite), 2 tsp Kashmiri red chili powder, ½ tsp haldi/turmeric powder, 1/2 tsp black pepper powder, pinch of hing/asafetida.

Stir fry for 2 to 3 minutes until oil starts to ooze from around the sides of the mixture.

Add 2 cans of chickpeas (drained and rinsed thoroughly).

Stir in 2 cups of water. Mix well and simmer, covered on medium low for about 5 to 7 minutes. Do a taste test and adjust seasonings and consistency.

Open the saucepan, and stir in 2-3 cups of chopped baby spinach leaves and simmer again for about 2 minutes.

Mix, adjust consistency (add more water, salt or any other seasonings if needed) and serve hot with some hot flat breads like rotis, parathas, naan, puris or even some hot steamed rice.

A squeeze of lime juice and a shower of finely chopped red onions complete the whole experience of savoring a bowl of Indian spiced chole/chana masala curry with added benefits from fresh spinach leaves.

Enjoy with a side of any Indian flat bread like naan, roti, paratha, puris etc. or some plain/jeera rice or even some toasted/untoasted slices of bread!

MAKING IN AN INSTANT POT USING DRY CHICKPEAS (UPDATED JULY 2022):

All the steps are the same as above.

But presoak chickpeas overnight, drain and set aside.

Follow all the steps mentioned above and then add the soaked and drained chickpeas to the onion-tomato masala.

Add 3-4 cups hot water and "PRESSURE COOK ON HIGH" for 30 minutes or on "Bean" option if you have that on your instant pot.

NPR (naturally pressure release 10 minutes) and then QPR (quick pressure release).

Once the seal drops, open the pot and add some roughly chopped spinach or a bunch of salad greens I needed to finish off. I have used a mixture of organic spinach and arugula leaves.

Adjust consistency and taste, simmer for a couple of minutes and serve hot with any bread of your choice.

For more choices, here are some flat breads we enjoy in our home:

If you do happen to make this easy peasy 30-minute chana masala curry, I would love to hear about it. You can share your thoughts in the comment box below (do not forget to rate it) or share your pics on Instagram (tag using @curryandvanilla16) or on my Facebook page.

Happy Cooking/Eating my Foodie Friends!

If you love Indian curries, then you got to try these other easy peasy dishes too:

Quick 30-minute Chana masala curry with Spinach

A one-pot, sumptuous, delicious and nutritious Indian spiced chickpea curry using basic and simple spices you may already have in your pantry! Serve hot with a side of paratha/roti/naan or even some plain or spiced jeera rice!

Course Brunch, Dinner, Lunch, Side Dish

Cuisine Indian, North Indian

Keyword chana masala, chickpeas, curry, Instant Pot, quick, Vegan, vegetarian

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Author Vanitha Bhat

Ingredients

2 cans chickpeas/cooked chole chana drained and rinsed (15.5 oz/439 gm)/3 cups cooked chickpeas (or 2 cups dried chickpeas)

FOR THE CURRY MASALA:

3 tbsp oil any cooking oil
1 tsp jeera/cumin seeds
1 large bay leaf
1 black cardamom slightly crushed (or substitute 2 green cardamoms/1/4 tsp cardamom powder)
1 ½ cups chopped onions
1 tbsp grated ginger
1 tbsp grated garlic
1 large Serrano pepper/green chili sliced (Optional)
3 large tomatoes pureed; about 1 cup puree (or 2 large tomatoes, finely chopped)
½ tsp haldi/turmeric powder
½ tsp black pepper powder
2 tsp Kashmiri red chili powder or combination of 1 tsp cayenne pepper powder and 1 tsp paprika powder
1 tbsp freshly ground coriander powder
1 tsp cumin powder
1 tsp garam masala powder
1 tsp MDH Shahi Paneer Masala powder or use another tsp of garam masala powder
Pinch of hing/asafetida optional but aids in digestion
1 tbsp crushed kasoori methi/dried fenugreek leaves; again optional but adds a loverly flavor
2 tsp salt to taste

TO SERVE:

Finely chopped red onions
Wedges of lime or lemon

Instructions

Heat 3 tbsp oil and when hot, add 1 tsp jeera, 1 bay leaf and 1 black cardamom; fry for a few seconds to aromatize the oil.
When aromatic add 1 ½ cups chopped onions; stir and sauté until light brown; about 2 to 3 minutes on medium heat.
When the onions are slightly soft and starting to brown, add 1 tbsp each ginger and garlic grated and 1 sliced Serrano pepper.
Fry again on medium for 1 minute, mainly to remove the raw smell of garlic.
Then, stir in 1 cup tomato puree (about 3 tomatoes) and mix well.
Add in 2 tsp salt, 1 tbsp coriander powder, 1 tsp jeera powder, 1 tsp MDH brand Shahi Paneer Masala powder (my all-time favorite), 1 tsp garam masala powder, 2 tsp Kashmiri red chili powder, ½ tsp haldi/turmeric powder, 1/2 tsp black pepper powder, pinch of hing/asafetida; stir fry for 2-3 minutes until oil starts to ooze from around the sides of the mixture.
Add 2 cans of chickpeas (drained and rinsed thoroughly) and 2 cups of water.
Mix well and simmer, covered on medium low for about 5 to 7 minutes. Do a taste test and adjust seasonings.
Open the saucepan, and stir in 3 cups of chopped baby spinach leaves (about 2 cups chopped spinach) and simmer again covered about 2 minutes.
Mix, adjust consistency (add more water, salt or any other seasonings if needed) and serve hot with some hot flat breads like rotis, parathas, naan, puris or even some hot steamed rice.
TO MAKE IN AN INSTANT POT:
Presoak chickpeas overnight, drain and set aside.
Follow all the steps mentioned above and then add the soaked and drained chickpeas to the onion-tomato masala.
Add 3-4 cups hot water and "PRESSURE COOK ON HIGH" for 30 minutes or on "Bean" option if you have that on your instant pot.
NPR (naturally pressure release 10 minutes) and then QPR (quick pressure release).
Once the seal drops, open the pot and add some roughly chopped spinach or a bunch of salad greens. I have used a mixture of organic spinach and arugula leaves.
Adjust consistency and taste, simmer for a couple of minutes.
A squeeze of lime juice and a shower of finely chopped red onions complete the whole experience of savoring a bowl of Indian spiced chole/chana masala curry with added benefits from fresh spinach leaves.
Enjoy cooking and Happy Eating!

Recipe Notes

Adjust the amount of spices according to personal preference.
Like any Indian curry or dal, it thickens as it cools, so keep adding more water and simmer until hot before serving but do not forget to adjust seasonings too!
If using dried chickpeas, cook ahead of time until soft and cooked and then use in curry.
If you love thicker curry, then blend a small portion of the curry and mix again; simmer and serve.