Punjabi-Style Chana Masala with Fresh Tomato and Onion

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A vibrant chickpea curry cooked with fresh tomatoes, onions, and a blend of fragrant Punjabi spices for a hearty vegetarian meal. This Indian-inspired vegetarian recipe, ready in about 45 minutes, pairs cooked chickpeas (garbanzo beans), vegetable oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups cooked chickpeas (garbanzo beans)
• 3 tbsp vegetable oil
• 1 large (about 1 cup) onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 medium (about 1 1/2 cups) tomatoes, finely chopped
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 1/2 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp amchur (dry mango powder)
• 1 tsp salt
• 1 cup water
• 1/4 cup fresh cilantro leaves, chopped

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a deep skillet over medium heat. Add 1 large finely chopped onion and sauté for 6-7 minutes until soft and translucent.
2. Step 2: Stir in 1 tbsp ginger-garlic paste and cook for 2 minutes until fragrant.
3. Step 3: Add 2 medium finely chopped tomatoes and cook for 8-10 minutes until they break down and the mixture thickens.
4. Step 4: Mix in 2 tsp ground coriander, 1 tsp ground cumin, 1 1/2 tsp garam masala, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp amchur powder. Cook for 2 minutes until the spices release their aroma.
5. Step 5: Add 3 cups cooked chickpeas and 1 cup water. Stir well and simmer uncovered for 15 minutes until the sauce thickens and coats the chickpeas.
6. Step 6: Season with 1 tsp salt and garnish with 1/4 cup chopped fresh cilantro leaves. Serve hot with steamed basmati rice or chapati.