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  • I made mom's easiest chickpea curry recipe as part of my New Year's resolution to get closer to my South Asian culture. Here's how to make it.

I made mom's easiest chickpea curry recipe as part of my New Year's resolution to get closer to my South Asian culture. Here's how to make it.

Armani SyedJan 10, 2022, 20:03 IST

Making chana masala, chickpea curry, according to my mother's recipe.Armani Syed

  • My New Year's resolution is to connect with my Pakistani heritage by learning to cook our cuisine.
  • I enlisted the help of my mom over video call to learn some of her easiest curry recipes.
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The hard reality of moving out of my family home after the pandemic meant I once again had to cook for myself, and it left me craving my mom's freshly-made curries.

Trying my mother's chickpea curry, or chana masala, recipe with fresh ingredients.Armani Syed

It was a challenge to get my mom to give quantities that weren't determined by "whatever feels right," but she finally put together a fool-proof recipe.

Spices and ingredients for chana masala, or chickpea curry.Armani Syed
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Add sunflower oil to a deep pan until the base is covered by a depth of no more than 1 centimeter, and chop the onions.

Sunflower oil heating up and onions after being diced.Armani Syed

While the chopped onion softens in the oil, be sure to protect your hair from the clingy fragrance of onion.

Onions cooking with the spices ready to go in, and the author protecting her hair from the onion's fragrance.Armani Syed
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Next, add all the spices from the ingredients list, stir the mixture, then add the ginger and garlic paste.

Spices added to the onion alongside ginger and garlic.Armani Syed

Drain the chickpeas from the tin and add them to boiling water in a separate pan. When the oil rises to the top of the onion and spice mixture, add the tomato can.

Chickpeas on the boil, and chopped tomatoes being added.Armani Syed
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Once the chickpeas have softened in hot water, drain the liquid and take out a quarter of them.

Cooked chickpeas are divided for the next steps in the curry recipe.Armani Syed

Add the bulk of the cooked chickpeas to the curry's base and stir them in.

Boiled chickpeas in the onion and spices.Armani Syed
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My mom's secret tip is to use the chickpeas she separates from the mixture to add texture, by blending them quickly in a food processor.

Boiled chickpeas in a food processor being added to the mix.Armani Syed

The curry should be in its final stages now. Leave it on medium heat until it looks cohesive and slightly thicker.

Chickpea curry in its final stages of cooking.Armani Syed
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If you thought you were done, take heed of my mother's reminder that no curry is complete without a cilantro garnish and a final chili and salt check before serving.

Fresh cilantro, and a screenshot from the author's mother about using it as a garnish.Armani Syed

If your chana masala tastes anything like my mother's, you might need a tissue at the ready as its spicy kick will clear your sinuses.

Completed chana masala in a bowl with cilantro.Armani Syed
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Serve the curry at a piping hot temperature with lightly-toasted garlic naan or plain naan.

Chana masala, or chickpea curry, served with garlic naan.Armani Syed
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