Chana Masala Recipe — 15-Minute Chole with Tinned Chickpeas

Why This Recipe Works

Chana Masala — also called Punjabi Chole — is one of those recipes that the entire internet is obsessed with right now. Chickpeas are the most trending budget ingredient globally in 2026, driven by the #BeanTok movement on TikTok and a growing appetite for plant-based protein. And for good reason: a single tin of chickpeas gives you 14g of protein, 10g of fibre, and costs less than a pound. When you cook them in a properly spiced masala of tomatoes, onions, ginger, garlic, and the right blend of spices, you get a curry that's as satisfying as any meat dish — and ready in a quarter of the time.

The secret to this recipe is tinned chickpeas. Traditional Chole recipes call for dried chickpeas soaked overnight and pressure-cooked for 30–40 minutes. That's fine on a Sunday, but on a Tuesday evening after work, nobody has that kind of time. At Pick N Save, we stock KTC Boiled Chick Peas, Natco Kala Chana, Heera Boiled Chick Peas, and VitaFeast Chick Peas — all pre-cooked, shelf-stable, and ready to go straight into your masala. We've been guiding our Harrow customers through this shortcut since 1999, and the honest truth is: with the right spices, nobody can tell the difference between soaked-from-scratch and tinned. The spices do all the heavy lifting.

Step-by-Step Method

Step 1: Build the Aromatic Base (3 Minutes)

Heat 2 tablespoons of sunflower oil (KTC Pure Sunflower Oil) in a large, heavy-bottomed pan or deep saucepan over medium-high heat. Add 1 teaspoon of cumin seeds (Fudco Cumin Seeds) and let them sizzle and crackle for 10 seconds — you'll smell that warm, toasty cumin aroma immediately. Add 1 large onion, finely diced (White Onions Prepack 4Kg), and cook for 2–3 minutes, stirring frequently, until the edges start to turn golden. You don't need the onions to be fully caramelised — just softened with a bit of colour. Add 1 tablespoon of ginger garlic paste (Fudco Ginger Garlic Paste 300g) and stir for 30 seconds until the raw smell disappears.

Step 2: Add Tomatoes and Spices (3 Minutes)

Add 1 tin of KTC Chopped Tomatoes (400g) to the pan. Stir in the spice blend: 2 teaspoons of MDH Chana Masala (this is the hero — it contains the exact spice ratio for Chole, including amchoor, pomegranate seed powder, and black cardamom that give it that authentic dhaba flavour), 1 teaspoon of ground coriander (TFS Dhana Coriander Powder), ½ teaspoon of Kashmiri chilli powder (TFS Kashmiri Mild Chilli Powder) for colour, ½ teaspoon of turmeric (TFS Haldi Powder Rajapuri), ½ teaspoon of garam masala (TFS Garam Masala), and salt to taste. Stir everything together and let it bubble for 2–3 minutes until the tomatoes break down into a thick, jammy paste and the oil starts to separate at the edges. This is the signal that your masala is cooked — never rush past this stage.

Step 3: Add the Chickpeas (2 Minutes)

Drain and rinse 2 tins of KTC Boiled Chick Peas (400g each) under cold running water — rinsing removes the tinny taste and starchy liquid. Tip the chickpeas into the masala and stir until every chickpea is coated in the sauce. Add 150ml of water (use the empty tomato tin to measure — it rinses out every last bit of tomato). Stir well.

Step 4: Simmer and Thicken (5 Minutes)

Bring the curry to a gentle simmer. Cover the pan and cook for 5 minutes on medium-low heat. During this time, the chickpeas absorb the masala flavours and the sauce thickens naturally. After 5 minutes, remove the lid and use the back of a wooden spoon to lightly crush 8–10 chickpeas against the side of the pan. This releases starch that thickens the gravy and gives you that authentic Chole texture — thick, clingy, and rich without adding any cream or thickener.

Step 5: Finish and Serve

Squeeze the juice of half a lemon (Lemon Loose Yellow Big 3 pcs) into the curry — this brightens the entire dish and is what lifts Chole from good to incredible. Taste and adjust salt and chilli. Transfer to a serving bowl and garnish with a handful of finely sliced red onion, a sprinkle of chopped fresh coriander (Fresh Coriander Bunch), and a wedge of lemon on the side. Serve immediately with your choice of basmati rice (Tilda Basmati Rice), warm roti (Shana Chapatti Multi Pack 20s or Crispy White Chapati 15s), or on its own with a side of pickles and yogurt.

Pro Tips from Our Store

• MDH Chana Masala is the shortcut everyone needs: This single spice blend contains coriander, cumin, amchoor (dried mango powder), pomegranate seed powder, dried ginger, black cardamom, cloves, cinnamon, and more. It's the reason dhaba-style Chole tastes different from homemade — they use this exact blend. Two teaspoons does the work of measuring out 10 separate spices.
• Crush a few chickpeas: This is the oldest trick in Punjabi cooking. Mashing 8–10 chickpeas against the side of the pan releases starch that naturally thickens the gravy without cream, flour, or cashew paste. It's what makes the sauce cling to each chickpea instead of being watery.
• Use Kala Chana for the desi version: For a more traditional, earthier Chole, use KTC Kala Chana Boiled (brown chickpeas) instead of regular white chickpeas. Kala Chana has a nuttier flavour and holds its shape better. Many Punjabi households prefer this version — and Pick N Save stocks both.
• Tea bag trick for dark colour: For that deep, dark brown dhaba Chole colour, brew a strong black tea bag in 100ml of hot water and add the tea (without the bag) along with the chickpeas. This is the traditional method and gives the gravy that authentic roadside Chole look without affecting the flavour.
• Make it in bulk for meal prep: This recipe doubles perfectly. Make a big batch on Sunday and portion into containers — Chana Masala keeps for 4 days in the fridge and freezes brilliantly for up to 3 months. Reheat with a splash of water. It tastes even better on day 2 as the spices meld together.
• Pair it right: The classic Chole combo is with Bhatura (fried bread) for Chole Bhature, or with fluffy Puri for Chole Puri. For everyday eating, roti or jeera rice is perfect. A dollop of yogurt on the side cuts through the spice beautifully.

Variations to Try

• Chole Bhature (Restaurant Style): Serve this Chana Masala with hot, puffy fried bhatura bread. Use Ashoka Bhatura 5s from our frozen section for the easiest route — they puff up perfectly in hot oil in under 2 minutes.
• Chana Chaat (Street Food Snack): Skip the gravy entirely. Drain tinned chickpeas, toss with finely diced onion, tomato, green chilli, fresh coriander, a squeeze of lemon, and a generous sprinkle of Shan Chat Masala. Serve cold as a refreshing high-protein snack or starter. Add Jaimin Thin Sev on top for crunch.
• Spinach Chana (Saag Chole): Add 200g of baby spinach (Baby Spinach 1 pk) or frozen chopped spinach (Begro Chopped Spinach 1kg) in the last 2 minutes of cooking. It wilts into the curry and adds iron, fibre, and a gorgeous green colour. A modern twist that's trending for its nutritional boost.
• Slow Cooker Chole: For an even more hands-off version, combine the sautéed onion-tomato-spice base with drained chickpeas and 200ml of water in a slow cooker. Cook on low for 4–6 hours or high for 2–3 hours. The long cooking makes the chickpeas incredibly creamy.

Shop This Recipe at Pick N Save

Every single ingredient for this recipe is available at picknsave.co.uk with home delivery across London and the UK, or click and collect from our store in Harrow. Here's your shopping list:

• Chickpeas (Tinned — Ready to Use): KTC Chick Peas Boiled 400g | KTC Chick Peas 800g | Natco Kala Chana (Chickpeas) Boiled 400g | Heera Boiled Chick Peas 400g | VitaFeast Chick Peas In Brine Jar 540g | KTC Kala Chana Boiled 400g
• Chickpeas (Dried — For Traditional Method): Fudco Chick Peas 1.5kg | Fudco Chick Peas 500g | Natco Chick Peas 2kg | TFS Chick Peas Bold 1.5kg | TFS Chick Peas Bold 500g
• Spices & Masala: MDH Chana Masala 100g | TFS Punjabi Chana Masala 100g | TFS Garam Masala 100g | TFS Dhana Coriander Powder 100g | TFS Kashmiri Mild Chilli Powder 100g | TFS Haldi Powder Rajapuri 100g | Fudco Cumin Seeds 300g | TFS Cumin Whole 100g
• Pastes: Fudco Ginger Garlic Paste 300g | Taj Ginger Garlic Crushed 400g | Shan Ginger Garlic Paste 700g
• Tomatoes: KTC Chopped Tomatoes 400g | KTC Plum Tomatoes 400g | Cirio Passata Sieved Tomatoes 500g
• Fresh Produce: White Onions Prepack 4Kg | Lemon Loose Yellow Big 3 pcs | Fresh Coriander Bunch 1Pc | Indian Chilli 400g | Fresh Ginger Loose 500g
• Oil: KTC Pure Sunflower Oil 5 Litres
• Rice & Bread: Tilda Basmati Rice 5kg | Tilda Basmati Rice 2kg | Shana Chapatti Multi Pack 20s | Crispy White Chapati 15s | Crispy Chapati Brown 15s | Haldirams Home Style Paratha 360g
• Accompaniments: Desi Natural Yogurt 1kg | Continental Low Fat Natural Yogurt 400g | Patak Mixed Pickle 283g | Lijjat Plain Papad 200g | Shan Chat Masala 100g
• For Chole Bhature: Ashoka Bhatura 5s
• For Spinach Variation: Baby Spinach 1 pk | Begro Chopped Spinach 1kg | Fresh Spinach Bunch