Vikram's Everyday Chana MasalaFeatured

Vikram's Everyday Chana Masala

 This recipe is from Vij's Elegant & Inspired Indian Cuisine by Vikram Vij & Meeru Dhalwala.


For 4 Person(s)


  • 1/2 cup canola oil
  • 1 tbsp cumin seeds
  • 1 1/2 cups finely chopped onions (1 large)
  • 12 oz tomatoes chopped (2 medium)
  • 1 1/2 tsp salt
  • 5 tbsp finely chopped ginger
  • 4 tbsp finely chopped jalapeño peppers
  • 3 cans (each 15-16 oz) chickpeas, drained
  • 1 cup coconut milk, stirred
  • 7 oz green onions, green parts only, in 1/4 inch pieces (about 8 stalks)


Heat oil in a medium pot on medium-high heat for 1 minute.

Add cumin seeds and allow to sizzle for about 30 seconds.

Add onions and sauté 8 to 10 minutes, or until they are brown.

Stir in tomatoes, salt, ginger and jalapeño peppers and stir well. Sauté for about 5 to 8 minutes, or until oil glistens on top.

Stir in chickpeas and coconut milk. Bring to a boil, reduce the heat to medium-low, cover and simmer for 5 to 8 minutes. Stir chickpeas at least once while they are simmering.

Add green onions, stir and simmer chickpeas for just 1 minute more, then turn off the heat.

Recipe notes

To serve: Divide curry among six plates with naan.

Makes: 6

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