Authentic Chana Masala Recipe – Chickpea Curry with Homemade Masala

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – Chickpea Curry with Homemade Masala

Hey everyone! If you’re anything like me, a comforting bowl of Chana Masala is pure happiness. This isn’t just a recipe; it’s a hug in a bowl, packed with flavour and warmth. I remember the first time I tried to make this – it took a few attempts to get it just right, but now it’s a family favourite I’m so excited to share with you. Get ready for a truly authentic experience!

Why You’ll Love This Recipe

This Chana Masala recipe is special because we’re making the masala from scratch. Seriously, the difference is incredible! It’s a little extra work, but trust me, the aroma and depth of flavour you get from freshly toasted and ground spices are worth every minute. Plus, it’s totally customizable to your spice preference. It’s a hearty, flavourful, and satisfying dish that’s perfect for a weeknight dinner or a festive gathering.

Ingredients

Here’s what you’ll need to create this delicious Chana Masala:

• 1.5 cup dried chickpeas
• 1 tea bag (black tea)
• 0.5 tsp baking soda
• 1 inch piece ginger
• 2 onions
• 1 large tomato
• 2 tsp red chilli powder
• 2 tbsp oil
• 1 tsp garam masala
• 3 tbsp coriander seeds
• 1 small piece Indian cinnamon
• 4 cloves
• 1 tsp whole black pepper
• 3 black cardamom
• 2 tsp cumin seeds
• 1 bay leaf
• 1-2 dry red chillies

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Dried Chickpeas are Key: Seriously, don’t skip these! While canned chickpeas are convenient, dried chickpeas have a superior texture and absorb the flavours so much better. It makes a huge difference.
• The Tea Bag Trick: Don’t be surprised by the tea bag! It adds a beautiful, deep colour to the chickpeas as they cook. It’s a little secret my grandmother taught me.
• Whole Spices are Where It’s At: We’re building our masala from scratch, and that means using whole spices. Toasting them brings out their essential oils and creates a much more complex flavour profile. The blend of coriander, cinnamon, cloves, and black cardamom is just heavenly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak those 1.5 cups of dried chickpeas overnight. This is crucial for tender chickpeas.
2. Drain and rinse the soaked chickpeas. Then, pop them into a pressure cooker with the tea bag and 0.5 tsp of baking soda. Pressure cook for 4-5 whistles, or until they’re beautifully soft.
3. While the chickpeas are cooking, let’s make the masala. Dry roast 3 tbsp coriander seeds, 1 small piece of Indian cinnamon, 4 cloves, 1 tsp whole black pepper, 3 black cardamom, 2 tsp cumin seeds, 1 bay leaf, and 1-2 dry red chillies in a pan until fragrant.
4. Let the roasted spices cool completely, then grind them into a fine powder. This is your homemade Chana Masala!
5. Now, heat 2 tbsp of oil in a pan. Fry a 1-inch piece of grated ginger for about 30 seconds until it smells amazing.
6. Add 2 chopped onions and sauté until they turn translucent and golden brown. Patience is key here – well-sautéed onions are the foundation of flavour.
7. Add 1 large chopped tomato and cook until it becomes mushy and soft.
8. Stir in 2 tsp of the ground masala, 2 tsp red chilli powder, and 1 tsp garam masala. Cook for 3-4 minutes, stirring constantly, to bloom the spices.
9. Add the cooked chickpeas to the masala. Pour in 3 cups of water and add salt to taste.
10. Simmer for 10-15 minutes, or until you reach your desired consistency. I like mine with a little bit of gravy!

Expert Tips

Want to take your Chana Masala to the next level? Here are a few tips I’ve learned over the years:

• Consistency is Key: If your Chana Masala is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• Avoid Bitterness: Don’t burn the spices when roasting them! Keep a close eye and stir frequently.
• Bloom Those Spices: Cooking the masala for a few minutes after adding it to the tomatoes really helps to release its flavours.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to 1 tsp.
  • Medium: Stick with the 2 tsp red chilli powder.
  • Hot: Add an extra 1 tsp of red chilli powder or a pinch of cayenne pepper.
• Regional Variations:
  • Punjabi Chana Masala: Add a tablespoon of butter or ghee towards the end for extra richness.
  • Delhi-style Chana Masala: Include a squeeze of lemon juice just before serving for a tangy kick.
• Festival Adaptations: During Navratri, you can skip the onions and garlic for a vrat-friendly version. It’s still delicious!

Serving Suggestions

Chana Masala is best served hot with chapatis, naan, or rice. A side of sliced onions, a dollop of yogurt, and a sprinkle of fresh coriander leaves complete the meal. My family loves it with a simple cucumber raita.

Storage Instructions

Leftover Chana Masala can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

Got questions? I’ve got answers!

• What is the best way to soak chickpeas for optimal texture? Soak them overnight in plenty of water. You can also add a pinch of baking soda to the soaking water to help soften them.
• Can I use canned chickpeas in this recipe? Yes, you can, but the texture won’t be quite as good. Drain and rinse the canned chickpeas thoroughly before adding them to the masala.
• What is the purpose of adding a tea bag while cooking the chickpeas? It adds a beautiful, deep colour to the chickpeas.
• How can I adjust the tanginess of the Chana Masala? Add a squeeze of lemon juice or a pinch of amchur (dry mango powder) to taste.
• What is black cardamom and can I substitute it? Black cardamom has a smoky flavour. If you can’t find it, you can substitute it with an extra green cardamom pod, but it won’t be quite the same.

Enjoy making this Chana Masala! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!