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Chana (Chickpea Curry)

Chana (Chickpea Curry)

A no-tomato, no-onion UP-style chana with dry spices, mango powder, and cumin — simple to make, surprisingly complex in flavour.

Serves 4
Time: 30 minutes (plus boiling)
Vegetarian
Adjust servings:
4 servings
Ingredient quantities update automatically

Ingredients

  • 2 cups boiled chana (chickpeas)
  • 3 tsp coriander powder
  • 1 tsp red chilli powder
  • ½ tsp garam masala powder
  • 1 tsp mango powder (amchur)
  • 2 tsp cumin powder (zeera powder)
  • 2 pinches black pepper powder
  • Salt to taste · Oil as needed

Method

  1. Heat oil. Add coriander powder, red chilli, and garam masala powder.

  2. Add mango powder, cumin powder, and black pepper.

  3. Add boiled chana, adjust salt and water. Cook for 15 minutes.

  4. Mash some of the chana to create a thicker gravy before serving.

Note: No turmeric, ginger-garlic, or tomatoes in this recipe — this is the traditional UP dry-spice preparation that relies entirely on the masalas for depth.