Authentic Chana Masala Recipe – Spicy Chickpea Curry with Tamarind

Last Updated on 4 months by Neha Deshmukh

Authentic Chana Masala Recipe – Spicy Chickpea Curry with Tamarind

Hey everyone! If you’re anything like me, a good, hearty bowl of Chana Masala is pure comfort food. This isn’t just a recipe; it’s the recipe I’ve been perfecting for years – the one I make for family gatherings, potlucks, and honestly, just when I need a little bit of spice in my life. It’s a flavour explosion, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Chana Masala is seriously special. It’s packed with flavour – warm spices, tangy tamarind, and a little bit of heat. It’s also surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s incredibly versatile. Serve it with fluffy bhatura, warm rotis, or even a side of fragrant rice. Trust me, you’ll be making this one again and again!

Ingredients

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

• 200 gms Kabuli Channa (Chickpeas)
• 1 large Tomato, chopped
• 3-4 Green Chillies, slit
• 1 tsp Grated Ginger
• 0.5 tsp Cumin Seeds
• 1 inch Cinnamon Stick
• 2 Whole Cardamom
• Large pinch Asafoetida (Hing)
• 0.25 tsp Turmeric Powder
• 0.25 tsp Cumin Powder
• 0.5 tsp Coriander Powder
• 1 tsp Red Chili Powder
• 0.5 tbsp Tamarind Paste
• Fresh Coriander Leaves, chopped (for garnish)
• Salt, to taste
• 0.5 tbsp Ghee/Oil

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Kabuli Channa – sourcing & soaking: I always prefer to use dried Kabuli Channa for the best texture. Look for good quality chickpeas that are plump and evenly sized. Soaking them overnight (or for at least 8 hours) is crucial for tender chickpeas. A quick soak method is to boil them for 5 minutes, then let them sit for an hour.
• Ghee vs. Oil: Traditionally, Chana Masala is made with ghee, which adds a beautiful richness. But if you prefer, you can absolutely use oil – vegetable, canola, or even sunflower oil work well.
• Regional variations in spice blends: Every family has their own secret spice blend! Feel free to adjust the amounts to your liking. Some people add a pinch of garam masala towards the end for extra warmth.
• Tamarind Paste – types & substitutes: Tamarind paste adds that signature tangy flavour. You can find it at most Indian grocery stores. If you can’t find it, you can substitute with 1 tbsp lemon juice or 1 tbsp vinegar, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the ghee (or oil) in a heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and let them splutter – that’s when you know the flavour is about to bloom!
2. Add the cinnamon stick and cardamom pods. Sauté for about 30 seconds, until fragrant. This step fills your kitchen with the most amazing aroma.
3. Now, toss in the slit green chillies, grated ginger, and a large pinch of asafoetida. Sauté for just 4-5 seconds – you don’t want to burn the ginger or garlic.
4. Time for the spice powders! Add the turmeric powder, cumin powder, coriander powder, and red chili powder. Mix well and sauté for another minute, making sure the spices don’t stick to the bottom of the pan.
5. Add the chopped tomatoes and cook until they become soft and mushy – about 5-6 minutes. Stir occasionally to prevent sticking.
6. Add the boiled chana (remember to reserve about 2-3 tablespoons of the boiled chickpeas!) and 1 cup of water. Bring to a boil, then reduce the heat and simmer for 3-4 minutes.
7. Reduce the flame to low, cover, and simmer for another 7-8 minutes, allowing the flavours to meld together beautifully.
8. Here’s a little trick for a thicker curry: mash the reserved chana with a fork and add it to the curry. This adds a lovely creamy texture.
9. Stir in the tamarind paste and cook for another 2-3 minutes, until the curry reaches your desired consistency – it should be slightly thick and semi-dry.
10. Give it a taste and adjust the salt if needed.
11. Finally, garnish with fresh coriander leaves and chopped onions. Serve hot!

Expert Tips

• Don’t skip the soaking step for the chickpeas! It really does make a difference.
• Sautéing the spices is key to unlocking their flavour. Don’t rush this step.
• If the curry is too thick, add a little more water. If it’s too thin, simmer for a few more minutes uncovered.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Chana Masala: Simply substitute the ghee with your favourite plant-based oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustments – Mild to Extra Spicy: Reduce or increase the amount of red chili powder to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Punjabi vs. Delhi Style Chana Masala: Punjabi Chana Masala often includes amchur (dry mango powder) for extra tang, while Delhi style is known for its bolder spice blend.
• Festival Adaptations – Navratri/Diwali: During Navratri, you can skip the asafoetida (hing) as it’s often avoided during fasting.

Serving Suggestions

Chana Masala is incredibly versatile. Here are a few of my favourite ways to serve it:

• Bhatura: The classic pairing! Fluffy, fried bhatura is the perfect accompaniment to soak up all that delicious gravy.
• Roti: A healthier option, but just as satisfying.
• Rice: Steaming hot rice is also a great choice.
• Accompaniments like Onion & Lemon: A side of sliced onions and a wedge of lemon adds a refreshing zing.

Storage Instructions

Leftovers? Yes, please! Chana Masala keeps well in the refrigerator for up to 3 days. Store it in an airtight container. You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

• What is the best way to soak Kabuli Channa for optimal texture? Overnight soaking is best, but a quick soak (boil for 5 mins, then soak for 1 hour) works in a pinch.
• Can I use canned chickpeas instead of dried? Yes, you can! Drain and rinse the canned chickpeas before adding them to the curry. Keep in mind the texture won’t be quite as good.
• How do I adjust the spice level of this Chana Masala? Start with less red chili powder and add more to taste.
• What is asafoetida (hing) and why is it used in Indian cooking? Asafoetida has a pungent aroma, but it adds a unique savoury flavour to the dish. It also aids digestion.
• How can I make the Chana Masala thicker/thinner? Mash some of the chickpeas for a thicker curry, or add more water for a thinner one.
• Can I make this Chana Masala in an Instant Pot? Absolutely! Sauté the spices in the Instant Pot, then add the chickpeas, tomatoes, and water. Pressure cook for 15-20 minutes, followed by a natural pressure release.

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!