Authentic Chana Masala Recipe – White Chickpeas & Cashew Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – White Chickpeas & Cashew Delight

Introduction

Oh, Chana Masala! Just the aroma of this dish simmering on the stove instantly transports me back to my grandmother’s kitchen. It’s a hug in a bowl, honestly. This isn’t just a recipe; it’s a little piece of my heritage, and I’m so excited to share my version with you. It’s a classic North Indian dish, packed with flavour, and surprisingly easy to make at home. Get ready for a truly comforting and delicious experience!

Why You’ll Love This Recipe

This Chana Masala recipe is special because it balances traditional flavours with a few little secrets for extra richness. The cashew paste adds a beautiful creaminess without being overly heavy, and the spice blend is just right – warm, inviting, and totally addictive. Plus, it’s a fantastic source of plant-based protein and fibre. It’s perfect for a weeknight dinner, a weekend gathering, or even a festive celebration.

Ingredients

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

• 1.5 cup Kabuli Chana (White Chickpeas)
• 3 medium-large Onion (chopped)
• 2.5 tsp Chopped ginger
• 2.5 tsp Chopped garlic
• 1-2 Green chilli (chopped) – adjust to your spice preference!
• 6 Cashew nuts
• 1 large Tomato (chopped)
• 0.5 tsp Turmeric powder
• 2 tsp Chilli powder
• 2-2.5 tsp Coriander powder
• 0.5 tsp Garam masala
• 2 tbsp Chopped coriander leaves
• 1-2 tsp Ghee
• Salt – to taste
• Sunflower oil

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Kabuli Chana (White Chickpeas) – Choosing the best quality

Look for chickpeas that are plump and evenly coloured. Avoid any that are shrivelled or have blemishes. About 250g of dried chickpeas will give you roughly 1.5 cups.

Onion – Regional variations in onion types for Chana Masala

In North India, red onions are traditionally used for their sweetness. However, you can use yellow onions if that’s what you have on hand – they’ll work just fine!

Ginger, Garlic & Green Chilli – Freshness and proportion for flavour

Freshly grated or minced ginger and garlic are essential for the best flavour. Don’t skimp here! The amount of green chilli depends on how much heat you like. I usually go for one, but sometimes two if I’m feeling brave.

Cashew Nuts – The secret to a creamy texture

These are the key to that luxurious, velvety texture. Don’t worry, you won’t taste the cashews directly – they just add richness. About 30-40g of cashews is perfect.

Spices – Exploring the blend of Turmeric, Chilli, Coriander & Garam Masala

Good quality spices are crucial. Make sure yours are relatively fresh for the most vibrant flavour. Garam masala is a blend, so the exact composition can vary – feel free to use your favourite brand.

Sunflower Oil vs. Mustard Oil – Regional preferences

Traditionally, mustard oil is used in many North Indian households for its pungent flavour. However, sunflower oil is a great neutral alternative if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak your chickpeas overnight (or for at least 8 hours). This is super important for even cooking and digestibility.
2. Drain and rinse the soaked chickpeas. Then, add them to a pressure cooker with 3-3.5 cups of water and a pinch of salt. Pressure cook for 8-10 whistles. Let the pressure release naturally for about 15 minutes.
3. While the chickpeas are cooking, let’s make the flavour base. Blend the ginger, garlic, green chilli, and cashews with 2 tablespoons of water into a super smooth paste. A high-speed blender works best here.
4. Heat 2-3 tablespoons of sunflower oil in a pan over medium heat. Sauté the chopped onions until they turn a beautiful golden brown. This takes patience, but it’s worth it!
5. Add the chopped tomatoes and cook until they soften and break down.
6. Now, add that gorgeous ginger-garlic-cashew paste and a pinch of salt. Fry for 3-4 minutes, stirring constantly, until fragrant and the oil starts to separate from the mixture. This is where the magic happens!
7. Mix in the turmeric powder, chilli powder, coriander powder, and garam masala. Add 1-2 tablespoons of the chickpea stock (the water from the pressure cooker) and cook for another 3-4 minutes, stirring to prevent sticking.
8. Stir in the cooked chickpeas and the remaining chickpea stock. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 8-10 minutes, allowing the flavours to meld together.
9. Finally, garnish with chopped coriander leaves and a drizzle of ghee. Let the Chana Masala rest for 20-30 minutes before serving – this allows the flavours to deepen even further.

Expert Tips

• Don’t skip the resting time! It really makes a difference.
• If the Chana Masala is too thick, add a little more chickpea stock or water.
• For a richer flavour, you can add a pinch of amchur (dry mango powder) towards the end of cooking.

Variations

• Vegan Chana Masala: Simply omit the ghee and use oil instead.
• Gluten-Free Chana Masala: This recipe is naturally gluten-free!
• Spice Level Adjustment – Mild, Medium, Hot: Adjust the amount of chilli powder and green chillies to your liking. Start with less and add more as needed.
• Festival Adaptations – Navratri & Diwali variations: During Navratri, some families avoid onions and garlic. You can omit these and increase the amount of ginger and green chilli for flavour.

Serving Suggestions

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

• Steaming hot rice
• Fluffy naan or roti
• Bhature (fried bread) – a classic pairing!
• A side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftover Chana Masala can be stored in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavours continue to develop! You can also freeze it for up to 2 months.

FAQs

What is the best way to soak and cook Kabuli Chana?

Soaking overnight is ideal. If you’re short on time, a quick soak in hot water for 2-3 hours will also work. Don’t add salt to the soaking water, as it can toughen the chickpeas.

Can I use canned chickpeas instead of dried? What adjustments should I make?

Yes, you can! Drain and rinse a 400g can of chickpeas and add them directly to the tomato-onion mixture in step 8. Reduce the simmering time to about 5 minutes, as canned chickpeas are already cooked.

What is the role of cashew nuts in Chana Masala? Can I skip them?

Cashews add a lovely creaminess and richness to the gravy. You can skip them if you have a nut allergy, but the texture won’t be quite as luxurious. You could try adding a tablespoon of coconut cream for a similar effect.

How can I adjust the spice level of this Chana Masala?

Start with less chilli powder and green chilli. You can always add more, but you can’t take it away! A pinch of sugar can also help balance the heat.

What is the best way to serve Chana Masala for a potluck or gathering?

Keep it warm in a slow cooker or insulated container. Provide separate bowls of rice, naan, and raita so guests can customize their portions.

How long does Chana Masala keep in the refrigerator?

Properly stored in an airtight container, Chana Masala will keep in the refrigerator for 3-4 days.