Authentic Chana Masala Recipe – Spicy Chickpea Curry with Ginger & Garlic

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – Spicy Chickpea Curry with Ginger & Garlic

Introduction

Oh, Chana Masala! Just the aroma of this spicy chickpea curry simmering on the stove instantly transports me back to my grandmother’s kitchen. It’s a dish that’s been a staple in our family for generations, and honestly, it’s one of those recipes I just had to learn to make perfectly. It’s comforting, flavorful, and surprisingly easy to whip up. I’m so excited to share my version with you – it’s guaranteed to become a new favorite!

Why You’ll Love This Recipe

This Chana Masala isn’t just delicious; it’s a hug in a bowl. It’s packed with flavour from the warming spices, the zing of ginger and garlic, and the hearty chickpeas. Plus, it’s a fantastic source of plant-based protein and fibre. It’s perfect for a weeknight dinner, a weekend gathering, or even meal prepping for the week ahead. You’ll love how easily it comes together, and the incredible taste!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup chickpeas (about 200g)
• 2 tbsp ghee (about 30ml)
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 1 medium tomato, pureed (about 120ml)
• ¼ tsp turmeric powder
• ¼ tsp red chilli powder (adjust to your spice preference!)
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 medium onion, finely chopped
• ¼ cup chopped coriander leaves (about 15g)
• ½ tsp garam masala powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this Chana Masala:

• Ghee is Key: Seriously, don’t skimp on the ghee! It adds a richness and flavour that oil just can’t replicate. If you can, use a good quality, traditionally made ghee.
• Chickpea Choice: I prefer using Kabuli Chana (white chickpeas) for this recipe. They have a creamier texture. Desi Chana (brown chickpeas) work too, but the colour will be darker and the flavour a bit earthier.
• Spice Blends: Every family has their own little twist on the spice blend. Feel free to adjust the amounts to your liking! Some people add a pinch of amchur (dry mango powder) for a tangy kick.
• Tomato Talk: I usually use tomato puree for convenience, but fresh tomatoes are fantastic too! If using fresh, use about 2 medium tomatoes, blanched, peeled, and pureed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak & Cook the Chickpeas: Start by soaking the chickpeas in plenty of water for at least 6 hours, or even overnight. This helps them cook evenly. Then, drain and pressure cook them with a pinch of salt until they’re nice and tender – usually about 3-4 whistles in a pressure cooker. Don’t forget to reserve the cooking water; it’s liquid gold!
2. Bloom the Spices: Heat the ghee in a saucepan over medium heat. Once it’s hot, add the cumin seeds and let them splutter – that’s when you know the flavour is releasing! Add the ginger-garlic paste and sauté for about 30 seconds until fragrant.
3. Build the Base: Pour in the tomato puree and cook on low heat, stirring occasionally, until the oil starts to separate from the sides. This takes about 5-7 minutes and is a sign that the tomatoes are beautifully cooked.
4. Spice it Up: Now, add the turmeric powder, red chilli powder, coriander powder, and cumin powder. Cook for another minute, stirring constantly, to toast the spices and deepen their flavour.
5. Combine & Simmer: Add the cooked chickpeas and the reserved cooking water (start with about 1 cup, you can add more later). Bring to a simmer, then add the chopped onion. Cover and let it simmer for about 15-20 minutes, or until the curry has thickened to your liking.
6. Finishing Touches: Stir in the chopped coriander leaves and garam masala powder. Give it a good taste and adjust the salt as needed.

Expert Tips

• Don’t Overcook the Chickpeas: Mushy chickpeas are a no-no! You want them to hold their shape.
• Patience is a Virtue: Letting the tomato puree cook down properly is crucial for a rich, flavourful base.
• Adjust the Water: If the curry gets too thick, add a little more reserved chickpea water or plain water.

Variations

• Vegan Adaptation: Simply swap the ghee for a neutral-flavoured oil like sunflower or vegetable oil. It won’t have quite the same richness, but it will still be delicious!
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments:
  • Mild: Reduce the red chilli powder to ⅛ tsp or omit it altogether.
  • Medium: Stick to the ¼ tsp of red chilli powder.
  • Hot: Add an extra ¼ tsp of red chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: For Navratri or fasting, skip the onion and garlic. You can add a little grated ginger for flavour.

Serving Suggestions

Chana Masala is incredibly versatile! It’s amazing with:

• Bhatura: The classic pairing!
• Naan: Another fantastic option for soaking up all that delicious gravy.
• Rice: Steamed basmati rice is a simple and satisfying accompaniment.
• Roti or Chapati: A healthier choice that still tastes amazing.
• A side of sliced onions and a squeeze of lemon juice.

Storage Instructions

Leftover Chana Masala will keep 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

1. What type of chickpeas is best for Chana Masala?
   I recommend Kabuli Chana (white chickpeas) for their creamy texture, but Desi Chana (brown chickpeas) work well too!

2. Can I make Chana Masala ahead of time?
   Absolutely! It’s a great make-ahead dish. The flavours develop even more overnight.

3. How do I adjust the spice level of this Chana Masala?
   Simply adjust the amount of red chilli powder. Start with less and add more to taste.

4. What is the best way to serve Chana Masala?
   With bhatura or naan is traditional, but it’s delicious with rice or roti too!

5. Can I use canned chickpeas in this recipe? What adjustments should I make?
   Yes, you can! Drain and rinse a 15oz (425g) can of chickpeas. You won’t need to cook them, so add them directly to the sauce in step 5 and simmer for about 10-15 minutes to allow the flavours to meld. You also won’t have any reserved chickpea water, so you may need to add a little extra water to reach your desired consistency.