Worker's curry (Chana masala) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 173) by Meera Sodha

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Accompaniments: Chapattis (Rotli); Aunty Harsha's naan

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow dried chickpeas to soak for at least 6 hours, or can substitute with tinned chickpeas.

  • zoelaz on April 29, 2026

    Blended the sauce before adding chickpeas for a more even texture. Very filling and delicious! Also freezes well. I enjoy it served with yogurt, lime pickled onions, and naan.

  • sophie_lfm61y on March 17, 2026

    Came together quickly and was really tasty. Had a nice kick, served it with a bit of yogurt.

  • lholtzman on August 06, 2024

    Delicious and protein packed. A bit spicy for my kids, but I thought the spice level was perfect.

  • Kag2020 on February 12, 2024

    Very good version of what is for me a restaurant staple. Maybe it was because of my garam masala but it needed more cinnamon and some sugar to round out the flavors. In fact, after sitting for a bit with that tiny cinnamon stick, it was a very happy dish.

  • Meags on February 27, 2023

    This was fantastic! Very easy to put together. (I cooked up a batch of chickpeas for the freezer and just kept 3 c out for this recipe.) The flavor was great - I only had half of a serrano pepper, so I chopped that up and used a 15 oz can of petite diced tomatoes with chilies. I made this for our work lunches during the week. I'm already excited for lunch tomorrow! (I also made this a day ahead and let it sit overnight in the fridge so the flavors really had time to mingle.)

  • ashleyehed on February 03, 2023

    Good

  • Margret on January 08, 2023

    Very good.

  • twoyolks on January 30, 2022

    This was just way more bland than I'd expect for any Indian food.

  • ALawson25 on August 12, 2021

    Made this with tinned chickpeas, it was quick and easy and reheated well. I would add a little bit less onion next time.

  • mlbatt on May 12, 2021

    This made a quick dinner with ingredients I had on hand, including a freshly cooked batch of dried chickpeas. Delicious!

  • Totallywired on December 14, 2018

    As a chickpea fiend I was predisposed to love this and it didn’t disappoint. Great heat balance, slightly crunchy onions for texture, rich finish. Served with thick cut lamb loin chops, could have used a sauce for the lamb to tie it together, like a yogurt sauce or a mint of coriander chutney.

  • stockholm28 on February 10, 2018

    This was good, but I've had chana masalas that I've enjoyed more. I used dried chickpeas. I wanted a bit more of the tomato sauce; my final dish was a bit dry and I had to add a little water. If you started with canned chickpeas, this would be a very quick weeknight dish.

  • Rutabaga on January 10, 2017

    This is a good, basic vegetarian curry that would complement any number of other Indian dishes. I used dried chickpeas, which, while tender, had a nice, firm bite. I could see dressing this dish up with a little sour lime or tamarind, but I served it alongside Sodha's 100 garlic-clove curry, and found those two dishes to be an excellent pairing.

  • Melanie on December 11, 2016

    Easy weeknight dinner - used tinned chickpeas and served with fluffy rice and yoghurt. Mild flavour but just interesting enough.

  • lilham on May 07, 2016

    Really loved this. I used dried chickepas and halved the salt used.

  • Tealismyname on March 08, 2016

    I made this with canned chick peas. While it was good, it didn't blow me out of the water. I felt like something was missing. I added a bit of sugar and lime to try and add some depth.

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