Print

Authentic Chana Masala (Chickpea Masala) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

Authentic Chana Masala is a flavorful and hearty Indian chickpea curry made with soaked or canned chickpeas simmered in a spiced onion-tomato gravy. This traditional dish is rich in aromatic spices like garam masala, coriander, and Kashmiri red chili powder, offering a perfect balance of tangy, spicy, and savory flavors. It is typically served with rice or Indian breads such as naan or chapati, making it a popular comfort food for vegetarian and vegan diets.

Ingredients

Chickpeas

  • 1 cup chana (dried raw chickpeas) or 3 cups soaked or 2 (15 oz) cans
  • 1½ cups water (for pressure cooking) + extra for gravy

Whole Spices (Optional)

  • 1 small bay leaf
  • 1 inch cinnamon stick
  • 2 cloves
  • 2 green cardamoms

Main Ingredients

  • 2 tablespoon oil (or as needed)
  • 1½ cups onions (fine chopped, about 2 large)
  • 1 green chili (slit, optional)
  • ¾ to 1 tablespoon ginger garlic paste (or ½ tbsp each finely chopped ginger and garlic)
  • 1½ cups tomatoes (fine chopped, about 3 large, or 1½ cups tomato puree or whole peeled tomatoes)
  • ¾ teaspoon salt (plus more to taste)
  • ¼ teaspoon turmeric powder
  • 1½ teaspoons Kashmiri red chili powder (adjust to taste)
  • 1 teaspoon garam masala (adjust to taste)
  • 2 teaspoons coriander powder
  • ½ teaspoon cumin powder (optional)
  • 1 teaspoon kasuri methi (dried fenugreek leaves, optional)
  • ¼ teaspoon amchur (dried mango powder, optional)
  • 2 tablespoons coriander leaves (cilantro chopped finely)

Instructions

  1. Prepare Chickpeas: Rinse the dried chickpeas at least three times and soak them in 3 ½ to 4 cups of water overnight or for at least 8 hours.
  2. Cook Chickpeas: Drain and rinse the soaked chickpeas. Add them to a pressure cooker with 1½ cups water. Cook on the stovetop for 5 to 6 whistles or in an Instant Pot for 18 minutes on high pressure. Allow the pressure to release naturally. Ensure chickpeas are tender by squeezing a chickpea; it should mash easily. Cook longer if needed.
  3. Heat Oil and Whole Spices: In a large pot, heat oil until slightly hot. Add bay leaf, cinnamon, cloves, and cardamoms. Sauté until they sizzle and release aroma.
  4. Sauté Onions and Chili: Add finely chopped onions and slit green chili to the pot. Cook until onions are light golden brown.
  5. Add Ginger Garlic Paste: Mix in ginger garlic paste and sauté for about a minute, ensuring it does not burn.
  6. Cook Tomatoes and Spices: Add chopped tomatoes and salt. Cook until tomatoes turn mushy, pulpy, and thick.
  7. Add Dry Spices: Stir in red chili powder, turmeric, garam masala, coriander powder, and cumin powder. Cook the masala for 3 to 4 minutes until fragrant.
  8. Optional Blending: For a smoother curry, cool the masala, remove bay leaf, green chili, and cinnamon. Blend the masala with 2 tablespoons of cooked chickpeas to your preferred consistency. Add the puree back to the pot.
  9. Add Chickpeas and Liquid: Add cooked chickpeas along with 1¼ cups of chickpea stock or water. Add another ¾ to 1 cup water if not blending the masala. If using canned chickpeas, rinse and drain them, and add with 1¾ cups water.
  10. Simmer: Stir the mixture well, taste, and adjust salt. Cover and simmer for 15 minutes until the gravy thickens.
  11. Finish with Optional Spices: Once thickened, add amchur powder and kasuri methi if desired.
  12. Garnish and Serve: Garnish with finely chopped coriander leaves and a squeeze of lemon juice if you like. Serve hot with basmati rice, jeera rice, naan, or chapati.
  13. Instant Pot Variation: To prepare in an Instant Pot, make the onion-tomato masala on sauté mode. Optionally blend it for smoothness. Add soaked chickpeas with 2 cups water, deglaze, and pressure cook on high for 35 minutes. After natural pressure release, sauté further until thickened, then add kasuri methi and amchur.

Notes

  • Soaking chickpeas overnight improves digestibility and reduces cooking time.
  • Using canned chickpeas can save time; adjust water quantities accordingly.
  • Blending part of the masala with chickpeas gives a thicker and richer gravy but can be skipped for a chunkier texture.
  • Adjust spice levels based on your tolerance, especially the Kashmiri chili powder and green chili.
  • Kasuri methi and amchur powder add traditional flavor and tanginess but are optional depending on availability.
  • Serve with your choice of Indian breads or rice for a complete meal.

Find it online: https://bitezly.com/authentic-chana-masala-chickpea-masala-recipe/