Authentic Chana Masala Recipe – Anardana & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – Anardana & Spice Blend

Introduction

Oh, Chana Masala! Just the aroma instantly transports me back to bustling street food stalls in Delhi. This isn’t just a chickpea curry; it’s a hug in a bowl, packed with flavour and warmth. I’ve been perfecting this recipe for years, and I’m so excited to finally share my version with you. It’s a little different from what you might find elsewhere, thanks to a generous dose of anardana powder – trust me, it makes all the difference!

Why You’ll Love This Recipe

This Chana Masala is special. It’s bursting with a tangy, slightly sweet, and wonderfully complex flavour profile. The anardana powder adds a unique depth that you won’t find in every recipe. Plus, it’s surprisingly easy to make, especially with the Instant Pot method I’ll share. It’s a comforting, satisfying meal that’s perfect for a weeknight dinner or a festive gathering.

Ingredients

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

• 2 cups dried chickpeas
• 2 cups water
• 2 tablespoons anardana powder (pomegranate seed powder)
• 1 Indian bay leaf (tej patta)
• 2 tablespoons amchoor powder (dried mango powder)
• 2 tablespoons coriander powder
• 2 tablespoons roasted cumin powder
• 2 teaspoons paprika or Kashmiri chili powder
• 1.5 teaspoons salt
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 0.5 teaspoon black pepper
• 0.5 teaspoon kala namak (black salt)
• 0.5 teaspoon cardamom powder
• 0.5 teaspoon cayenne pepper (optional, for heat)
• 0.5 cup neutral oil
• 2 small Indian green chilies, slit
• 0.25 cup cilantro, chopped
• 1 inch ginger, julienned

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish.

• Anardana Powder (Pomegranate Seed Powder) – A Unique Tang: This is the star! It adds a lovely tartness that balances the spices beautifully. If you can’t find it at your local Indian grocery store, you can order it online.
• Spice Blend – Regional Variations & Flavor Profiles: Every family has their own secret spice blend. Feel free to adjust the amounts to your liking. Some people add a pinch of turmeric or dry ginger powder for extra warmth.
• Chickpeas – Dried vs. Canned & Soaking Tips: Dried chickpeas are so worth the effort! They have a better texture and flavour. Soaking them overnight is crucial – it reduces cooking time and makes them easier to digest. If you’re short on time, you can do a quick soak: boil the chickpeas for 2 minutes, then let them sit in the hot water for an hour. Canned chickpeas can be used in a pinch (about 1.5 cans, drained and rinsed), but the flavour won’t be quite the same.
• Kala Namak (Black Salt) – The Secret Ingredient: Don’t skip this! It adds a unique, sulphurous flavour that really enhances the overall taste. It’s what gives Chana Masala that authentic, restaurant-style flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak those chickpeas! Place the 2 cups of dried chickpeas in a large bowl, cover with plenty of water, and let them soak overnight (or for at least 8 hours). Drain and rinse them well before cooking.
2. Add the soaked chickpeas and 2 cups of fresh water to your Instant Pot. Seal the lid and pressure cook on high for 35 minutes. Let the pressure release naturally.
3. While the chickpeas are cooking, let’s prepare the spice blend. In a small pan, dry roast the anardana powder over medium heat until it turns a dark brown colour and becomes fragrant. Be careful not to burn it!
4. In a bowl, combine the roasted anardana powder with all the other spices (except the garam masala): amchoor powder, coriander powder, roasted cumin powder, paprika, salt, black pepper, kala namak, cardamom powder, and cayenne pepper (if using).
5. Once the chickpeas are cooked, carefully open the Instant Pot. Layer the spice mix evenly over the chickpeas.
6. Heat the oil in a small pan until it’s shimmering. Pour the hot oil over the spices – this will “bloom” the flavours and release their aroma.
7. Mix everything well, gently mashing some of the chickpeas with the back of a spoon to help thicken the curry.
8. Stir in the garam masala. Simmer for another 5-10 minutes, allowing the flavours to meld together.
9. Garnish with slit green chilies, chopped cilantro, and julienned ginger.

Expert Tips

• Don’t be afraid to adjust the spices to your taste.
• A splash of lemon juice at the end can brighten up the flavours.
• For a richer flavour, add a tablespoon of cashew paste during the simmering stage.

Variations

• Vegan Chana Masala: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the cayenne pepper for a milder flavour. For extra heat, add a pinch of red chili powder or finely chopped serrano peppers. My friend, Priya, loves to add a whole dried red chili while pressure cooking for a subtle heat.
• Instant Pot vs. Stovetop Method: If you don’t have an Instant Pot, you can cook the chickpeas in a regular pressure cooker or a pot on the stovetop. It will take longer – about 1.5-2 hours for stovetop cooking.
• Festival Adaptations – Navratri & Diwali: This Chana Masala is a popular dish during Navratri and Diwali. You can serve it with a side of sabudana vada or farali puri for a complete festive meal.

Serving Suggestions

• Best Breads & Rice Pairings: Chana Masala is best enjoyed with warm naan, roti, or paratha. Fluffy basmati rice is also a fantastic accompaniment.
• Accompaniments – Raita, Salad & Pickles: A cooling raita (yogurt dip) helps balance the spice. A simple onion and cucumber salad, and a tangy pickle complete the meal.

Storage Instructions

Leftover Chana Masala can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – store it in a freezer-safe container for up to 2 months.

FAQs

• Can I use canned chickpeas instead of dried? Yes, you can, but the flavour won’t be as rich. Use about 1.5 cans (400g each), drained and rinsed.
• What is Anardana powder and where can I find it? It’s pomegranate seed powder, adding a unique tartness. Find it at Indian grocery stores or online.
• How can I adjust the spice level of this Chana Masala? Reduce or omit the cayenne pepper for milder heat. Add more for a spicier kick!
• Can this be made ahead of time? Absolutely! The flavours actually develop even more overnight.
• What is the best way to serve Chana Masala for a party? Keep it warm in a slow cooker or chafing dish. Offer a variety of accompaniments like naan, rice, raita, and salad.