Transform Your Cooking With This Authentic Chana Masala Recipe

Chana masala is a spicy chickpea dish cooked with onions, tomatoes, and spices. After cooking the chickpeas, combine them with a rich masala base and simmer. Garnish with cilantro and serve with bread or rice.

Chana masala is a flavorful Indian dish made with cooked chickpeas, onions, tomatoes, and a blend of aromatic spices. Start by soaking and cooking chickpeas, or use canned ones for convenience. Saute onions, garlic, and ginger, then add tomatoes and spices to create a rich base. Add the cooked chickpeas and let the mixture simmer, allowing the flavors to meld together. For authentic taste, prepare a homemade chana masala spice blend. Garnish with fresh cilantro and serve hot with roti, naan, or rice.

Ingredients:

• 1 cup dried chickpeas (or 2 cups canned chickpeas)
• 2 medium onions, finely chopped
• 2 medium tomatoes, finely chopped or pureed
• 1 tablespoon ginger-garlic paste
• 1-2 green chilies, slit lengthwise (optional)
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1-inch cinnamon stick
• 2-3 cloves
• 2-3 green cardamom pods
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon dried mango powder (amchur) or a squeeze of lemon juice
• Salt to taste
• Fresh cilantro, chopped (for garnish)

For the Chana Masala Spice Blend:

• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 2-3 dried red chilies
• 1 teaspoon fennel seeds
• 1 teaspoon black peppercorns
• 1 teaspoon dried pomegranate seeds (optional)
• 1-inch cinnamon stick
• 2-3 cloves
• 2-3 green cardamom pods
• 1 black cardamom pod
• 1 bay leaf

Instructions:

Step 1: Prepare the Chickpeas

• Soaking the Chickpeas: If using dried chickpeas, rinse them thoroughly and soak them in plenty of water overnight (at least 8 hours). After soaking, drain the water and rinse the chickpeas again.
• Cooking the Chickpeas: Add the soaked chickpeas to a pressure cooker or pot, cover them with fresh water (about 3-4 cups), and add a pinch of salt. Pressure cook for 15-20 minutes (or boil in a pot for about 45 minutes to an hour) until the chickpeas are soft and tender. If using canned chickpeas, simply drain and rinse them.

Step 2: Make the Chana Masala Spice Blend (Optional)

• For an authentic flavor, dry roast the spices listed under the “Chana Masala Spice Blend” on low heat until aromatic (2-3 minutes). Let them cool, then grind them into a fine powder using a spice grinder or mortar and pestle. Set aside.

Step 3: Prepare the Base Masala

• Heat oil or ghee in a large pan over medium heat. Add cumin seeds and let them splutter. Then add the bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for a few seconds until fragrant.
• Add the finely chopped onions and sauté them until they turn golden brown (about 7-10 minutes). Stir frequently to avoid burning.
• Once the onions are caramelized, add the ginger-garlic paste and slit green chilies (if using). Cook for another 2-3 minutes until the raw smell of the ginger and garlic disappears.

Step 4: Cook the Tomatoes and Spices

• Add the chopped or pureed tomatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the oil starts to separate from the mixture.
• Add turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well and cook for another 2 minutes to roast the spices and enhance their flavors.

Step 5: Add the Chickpeas

• Add the cooked chickpeas to the pan along with 1-2 cups of the water they were boiled in (or plain water if using canned chickpeas). Stir everything together.
• If using the homemade chana masala spice blend, add about 1-2 teaspoons of it at this stage (or add store-bought garam masala if using).
• Bring the mixture to a simmer, cover the pan, and cook for 15-20 minutes on low heat. Stir occasionally, allowing the flavors to blend together. You can mash a few chickpeas with the back of a spoon to thicken the gravy if desired.

Step 6: Adjust the Seasoning and Garnish

• Once the chana masala has thickened to your liking, add salt to taste, garam masala (if not added earlier), and dried mango powder (amchur) for tanginess. If you don’t have amchur, you can squeeze in some lemon juice at the end.
• Cook for another 2-3 minutes to let the spices meld together.
• Turn off the heat and garnish the chana masala with freshly chopped cilantro.

Serving Suggestions:

• Serve hot with steamed rice, roti, naan, or paratha. You can also pair it with a side of yogurt, pickle, and salad for a complete meal.

Tips:

• For an extra layer of flavor, you can add a small piece of jaggery (Indian unrefined sugar) or sugar to balance the spice and tanginess.
• If you like a richer texture, you can add a tablespoon of fresh cream or butter towards the end of cooking.
• Leftover chana masala tastes even better the next day as the flavors have more time to meld.

This detailed recipe provides the full depth of making authentic chana masala at home with step-by-step guidance. Enjoy your delicious and flavorful dish.