Chana Curry

Our Special Chana Curry

Chana Curry (Chana Masala) – This platter features a classic vegetarian delight: chickpeas simmered in a tangy, spiced sauce that is as nutritious as it is delicious. Chana means chickpeas, and masala refers to the mix of spices and the flavorful gravy that coats them. Our Curry uses tender chickpeas (garbanzo beans) cooked in a tomato-onion base enriched with ginger, garlic, and a special blend of spices. It’s a staple in Indian and Pakistani cuisine – a comfort food that’s also a popular street food (often eaten as chole bhature) and a beloved home-cooked dish.

The curry itself is medium-bodied – not as creamy as a butter sauce, but not thin; it has a hearty consistency thanks to the starch from the chickpeas. We flavor it with a distinct chana masala spice mix (often including cumin, coriander, turmeric, and amchur (dried mango powder) for tang, and sometimes a hint of pomegranate seed or tamarind for sourness). This gives the curry a bright, slightly sour and very savory taste that makes it downright addictive. Chana masala is a chickpea curry cooked in a tomato-based sauce, originating from the Indian subcontinent[12], and we honor that authenticity in our preparation.

When you lift the lid on our Chana Curry, you’ll be greeted by a warm, inviting aroma with notes of roasted cumin and garlic. The chickpeas are perfectly cooked – soft but not mushy, retaining a bit of bite. They are generously cloaked in the rust-colored masala gravy, which glistens with just a hint of oil (we don’t make it greasy, but a little sheen on top is traditional and carries flavor). We often garnish it with a sprinkle of fresh cilantro and a few slivers of julienned ginger or a wedge of lemon on the side, which you can squeeze for a pop of freshness.

Served with rice or naan, this curry really shines. Spoon it over the basmati rice and each grain will pick up the tangy, spiced sauce, making every mouthful a delightful mix of texture and taste – the softness of rice, the creaminess of chickpea, the zing of the sauce. Or scoop some chana with a tear of naan; the bread will soak up the masala, and the chickpeas will give a nice, hearty chew. Complementing it, as always, is the side salad (which you might crunch on between bites for a fresh contrast) and a chilled soda to refresh your palate from the spice.

The Chana Masala Curry is moderately spiced in heat – we usually make it mild-to-medium. It emphasizes flavor complexity over sheer heat, but if you like it spicier we can certainly crank it up with more green chilies. Many find this dish very satisfying, because chickpeas are filling and packed with protein and fiber. So it’s an excellent choice if you’re vegetarian or just looking for a meatless meal that won’t leave you hungry.

It’s also one of those dishes that hits home for many of our South Asian patrons – often eliciting happy sighs of nostalgia. At the same time, it’s a fantastic introduction for those new to our cuisine: it’s friendly to the taste buds, hearty like a stew, and undeniably flavorful.

If you enjoy things like hummus, bean stews, or curry in general, give our Chana Masala Curry a try. It manages to be both simple and flavorful: spiced chickpeas in a tangy sauce that’s comforting yet vibrant. Paired with our rice or bread, it’s a wholesome meal that leaves you feeling nourished and content. We wouldn’t be surprised if this humble chickpea curry becomes one of your personal favorites – it has a way of converting even skeptics into chickpea lovers!

(Little tip: save a bit of naan or a spoon of rice to wipe your bowl clean – the masala is so good you won’t want to waste a drop. Many of us grew up doing just that, and trust us, it’s the best endorsement of a good chana masala!)