Go Back
+ servings
A small metal serving bowl containing chickpea curry with chopped coriander on top.

Chana Bhaji Recipe

Simple Indian chana bhaji recipe made with chickpea tin, onions, tomatoes, garam masala, and a handful of Indian spices. An Indian restaurant-quality vegetable dish, that's really easy to prepare in 30 minutes. You will absolutely love this easy chickpea curry recipe!
5 from 10 votes
Print Pin
Course: Main, Side Dish
Cuisine: British Indian, Indian
Diet: Vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4
Calories: 127kcal
Author: Khin

Equipment

  • Large heavy bottom pot/pan

Ingredients

  • 2 tin Chickpea Tinned/canned chickpea, about 480 gram boiled chickpea, see details in note
  • 2-3 Shallot or brown onion, finely chopped
  • 2-3 Tomato Chopped
  • 3-4 Dried chilli Deseeded and cut small pieces
  • 3 cloves Garlic Grated/paste
  • 2 tbsp Ghee Or butter
  • 2 tbsp Vegetable oil Or neutral flavour oil, sunflower, canola, etc
  • handful Coriander Finely chopped
  • 4-5 Green chilli Cut half lengthways or cut thin slices
  • 1 tsp Salt Adjust salt to your taste
  • 2 cup Water About 480-500 ml ( Add more water if needed )

Spices

  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • 2-3 Bay leaves
  • 1 tsp Turmeric
  • 1 tsp Chilli powder Or paprika powder
  • tsp Garam masala
  • ½ tsp Coriander powder

Instructions

  • First, drain the water out from the chickpea tin, rinse with cold water and set it aside. Chope the onions, tomatoes, prepare and gather all ingredients and spices.
  • Heat the large pot/pan to medium heat, add oil and melt the ghee. Once the ghee is melted add mustard seeds, cumin seeds, bay leaves and wait until they pop.
  • Then add the dried chilli, stir for few seconds and follow with the chopped onions and cook for 1-2 minutes. Add the grated garlic and continue cook until the onions are slightly brown.
  • Next, add the tomaotes and cook for 1-2 minutes until the tomatoes are soft.
  • Now add the seasoning spices and stir fry few seconds until fragrant.
  • Place the chickpeas in the pan and pour the water in. Stir well, season with salt to taste, and bring it to a boil. Then reduce the heat and simmer with low heat for 10-15 minutes or until the chickpeas are tender.
  • Stir occasionally and add more warm water if needed. Make a taste test and adjust the salt to your taste.
  • Turn off the heat and stir in green chillies and chopped coriander. Serve with plain rice, chapati, naan or flatbread. Enjoy!

Notes

  • Chickpea tin - one chickpea tin is labeled as 400g but once the canned water is drained, the actual chickpeas inside are only 240g. I used two KTC cooked chickpea tins in this recipe. You can use any of your favourite brands of chickpeas. 
  • Raw chickpeas - If you use raw chickpeas you will need about 160 grams as they expand two to three times when boiled. Pre-soak the chickpeas in plenty of water overnight and cook with low heat for about 2 hours until soft. 
  • Water - Even though I used cooked peas, they still absorb water and expand a bit more. Make sure to use a large pot or pan and add more water to the desired consistency. 
  • Customize the dish - You can also add small dice of potatoes, carrots, squash, etc. Sautee them with a drizzle of oil for 2-3 minutes before adding to the chana bhaji. 
  • Whole spices - If you don't have all the whole spices that I used in this recipe, you can skip some of them. Simply add garam masala, chilli powder, turmeric, and coriander powder. But highly recommend adding mustard seeds as the unique nutty flavour of mustard seeds is ideal for this bhaji recipe. 
  • Serving - You can serve up to 4 people as a main meal or up to 6 people as a side dish. 
Nutritional facts are calculated approximately without rice or naan and can be varied by several factors. 

Nutrition

Calories: 127kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 745mg | Potassium: 180mg | Fiber: 4g | Sugar: 5g | Vitamin A: 259IU | Vitamin C: 12mg | Calcium: 34mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @KhinsKitchen or tag #KhinsKitchen!