Chickpea Curry Recipe – Restaurant-Style with Ginger & Curry Leaves

Last Updated on 4 months by Neha Deshmukh

Chickpea Curry Recipe – Restaurant-Style with Ginger & Curry Leaves

Hey everyone! If you’ve ever craved that incredibly flavorful chickpea curry you get at your favorite Indian restaurant, you’re in the right place. I remember the first time I tried to recreate it at home – it took a few attempts, but now I’m so excited to share my version with you. It’s packed with flavor, surprisingly easy to make, and guaranteed to become a weeknight staple.

Why You’ll Love This Recipe

This chickpea curry (also known as Chana Masala!) isn’t just delicious; it’s also wonderfully satisfying. It’s a hearty, comforting meal that’s perfect with rice, naan, or even a simple roti. Plus, it’s a fantastic source of plant-based protein and fiber. Honestly, once you taste the depth of flavor from the ginger, garlic, and those special spices, you’ll be hooked!

Ingredients

Here’s what you’ll need to create this restaurant-style magic:

• 4 Tbsp vegetable oil
• 2 large onions, minced (about 300g)
• 1 Tbsp garlic ginger paste
• 2 green chilies, minced
• 15 fresh curry leaves
• 2 tsp restaurant spice mix or curry powder
• 1 tsp mild Kashmiri chili powder
• 1 tsp cumin powder
• 1 (15 oz / 425g) can diced tomatoes
• 2 (19 oz / 540g) cans chickpeas, drained and rinsed
• 1 Tbsp cilantro leaves and stems, finely chopped
• 1 tsp salt (or to taste)
• 2 Tbsp cilantro leaves, chopped (for garnish)
• ¼ lemon, juiced
• Pinch of garam masala

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this curry:

• Restaurant Spice Mix: This is the secret weapon! It’s a blend of spices often used in Indian restaurants to create that signature flavor. You can find it at Indian grocery stores, or make your own (recipes online are plentiful!). If you can’t find it, a good quality curry powder will work in a pinch.
• Kashmiri Chili Powder: Don’t let the name scare you – it’s mild! It adds a beautiful red color and a subtle fruity flavor without a lot of heat. It’s different than regular chili powder, so try to find it if you can.
• Curry Leaves: These little leaves are a game-changer. They have a unique citrusy aroma and flavor that’s essential in South Indian cooking. You can find them fresh or frozen at Indian grocery stores. If you absolutely can’t find them, you can skip them, but the flavor won’t be quite the same.
• Chickpea Varieties: I prefer using canned chickpeas for convenience, but you can absolutely use dried chickpeas. If using dried, soak them overnight and cook until tender before adding them to the curry. Kabuli chana (the larger, beige chickpeas) are traditional, but desi chana (smaller, darker chickpeas) also work beautifully and have a nuttier flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the vegetable oil in a large, heavy-bottomed saucepan over medium heat. Add the minced onions and sauté for about 10-15 minutes, stirring occasionally, until they turn a lovely golden brown. Patience is key here – nicely browned onions are the foundation of a great curry.
2. Add the garlic ginger paste and minced green chilies. Cook for about a minute, stirring constantly, until fragrant. Then, toss in the curry leaves (they’ll sizzle!), restaurant spice mix, salt, Kashmiri chili powder, and cumin powder. Cook for another minute, stirring constantly to prevent burning. This is where the magic starts to happen!
3. Pour in the diced tomatoes and simmer for about 10 minutes, stirring occasionally, until the mixture thickens and the tomatoes break down. You’ll notice the oil starting to separate from the sauce – that’s a good sign!
4. Stir in the drained and rinsed chickpeas. Add enough water or vegetable stock to create a loose, gravy-like consistency. Bring to a simmer and cook for about 20 minutes, adding more liquid as needed to prevent sticking. The longer it simmers, the more the flavors meld together.
5. Finally, stir in the finely chopped cilantro stems, lemon juice, and a pinch of garam masala. Simmer for another 5 minutes. Taste and adjust the salt as needed. Garnish with fresh cilantro leaves and serve hot!

Expert Tips

• Don’t rush the onions! Properly browned onions are crucial for developing a rich, flavorful base.
• Stir frequently: Especially when cooking the spices, to prevent them from burning.
• Adjust the heat: Feel free to add more or fewer green chilies depending on your spice preference.
• Use a heavy-bottomed pot: This will help prevent the curry from sticking and burning.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check that your vegetable oil and spice mix don’t contain any hidden animal products.
• Spice Level Adjustment: If you like it really spicy, add a pinch of cayenne pepper or a finely chopped chili pepper along with the green chilies.
• Regional Indian Variations: My friend, Priya, adds a spoonful of amchur (dried mango powder) for a tangy twist, inspired by her family’s Punjabi roots.
• Instant Pot/Pressure Cooker Adaptation: You can easily adapt this recipe for the Instant Pot! Sauté the onions and spices using the sauté function, then add the tomatoes and chickpeas. Cook on high pressure for 8-10 minutes, followed by a natural pressure release.

Serving Suggestions

This chickpea curry is incredibly versatile. Here are a few of my favorite ways to serve it:

• With fluffy basmati rice.
• Alongside warm naan bread for dipping.
• Served with a side of raita (yogurt dip) to cool things down.
• Paired with a simple cucumber and tomato salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors continue to develop!

FAQs

• Is this curry better with dried or canned chickpeas? Both work! Canned chickpeas are convenient, but dried chickpeas have a slightly nuttier flavor and creamier texture.
• Can I make this curry ahead of time? Absolutely! It’s a great make-ahead meal. The flavors will meld even more overnight.
• What is ‘restaurant spice mix’ and where can I find it? It’s a blend of spices commonly used in Indian restaurants. Look for it at Indian grocery stores or online.
• How can I adjust the thickness of the curry? If it’s too thick, add more water or vegetable stock. If it’s too thin, simmer it for a longer period of time to allow it to reduce.
• Can I freeze leftover chickpea curry? Yes, you can! Freeze it in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.