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.
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.
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.
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.
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.
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.
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:
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