Authentic Chana Masala Recipe – Chickpea Curry with Teabag Secret

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – Chickpea Curry with Teabag Secret

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 the recipe I’ve been perfecting for years. I first made this when I was craving a taste of home while living away from family, and it instantly transported me back to my grandmother’s kitchen. It’s a little bit of love in every bite, and I’m so excited to share it with you. Plus, I’m letting you in on a little secret for that gorgeous, rich color… a teabag! Trust me on this one.

Why You’ll Love This Recipe

This Chana Masala is more than just delicious – it’s packed with flavor, relatively easy to make, and totally satisfying. It’s a classic North Indian dish that’s perfect for a weeknight dinner or a festive gathering. You’ll love how the spices blend together, creating a warm and inviting aroma that fills your kitchen. And that color? Absolutely stunning!

Ingredients

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

• 250 grams dried chickpeas
• 1 teaspoon salt
• 1 teabag (black tea)
• 1 tablespoon oil
• 0.5 cup onion paste
• 1 teaspoon ginger garlic paste
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 0.5 teaspoon kasuri methi (dried fenugreek leaves)
• 1.5 cups fresh tomato puree
• 1 tablespoon ghee
• 1 pinch asafoetida (hing)
• 3-4 green chilies

Ingredient Notes

Let’s talk ingredients! A few things make this Chana Masala extra special:

• Dried Chickpeas: Seriously, dried chickpeas are the way to go. They have a better texture and flavor than canned. Soaking them overnight is key for tender chickpeas.
• Kasuri Methi: Don’t skip this! It adds a unique, slightly bitter flavor that’s essential to authentic Chana Masala. Crush it between your palms before adding to release its aroma.
• Asafoetida (Hing): This might seem a little unusual, but it adds a savory depth that you won’t get anywhere else. It has a pungent smell in its raw form, but it mellows out beautifully when cooked. You can find it at Indian grocery stores.
• The Teabag Secret: Yes, you read that right! Adding a teabag during pressure cooking gives the chickpeas a beautiful, dark color without artificial coloring. It also adds a subtle depth of flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak those 250 grams of dried chickpeas in plenty of water for at least 6 hours, or ideally overnight. This is super important for getting them nice and tender.
2. Drain and rinse the soaked chickpeas. Then, add them to your pressure cooker with 3 cups of water, 1 teaspoon of salt, and that secret weapon – 1 teabag!
3. Pressure cook for 20 minutes after the first whistle. Let the pressure release naturally.
4. While the chickpeas are cooking, let’s start the masala. Heat 1 tablespoon of oil in a pan over medium heat. Add 0.5 cup of onion paste and 1 teaspoon of ginger garlic paste. Sauté until golden brown – this takes patience, but it’s worth it!
5. Now, add 1 teaspoon each of coriander powder, cumin powder, red chili powder, 0.5 teaspoon of turmeric powder, 1 teaspoon of garam masala, and 0.5 teaspoon of kasuri methi. Cook for about 2 minutes, stirring constantly, until fragrant.
6. Pour in 1.5 cups of fresh tomato puree and cook for another 5-6 minutes, until the mixture thickens and the oil starts to separate from the sides.
7. Add the boiled chickpeas (discard the teabag!) and 1 cup of the cooking water. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
8. Time for the final flourish! Prepare the tempering by heating 1 tablespoon of ghee in a small pan. Add a pinch of asafoetida (hing) and 3-4 green chilies (slit them lengthwise). Fry for a few seconds, then add 1 teaspoon of chana masala powder. Immediately pour this tempering over the curry.

Expert Tips

• Don’t overcrowd the pan when sautéing the onion paste. Cook it in batches if necessary to ensure it browns properly.
• Adjust the amount of red chili powder to your liking.
• For a smoother gravy, you can blend a portion of the cooked chickpeas before adding them back to the curry.

Variations

• My Family’s Touch: My mom always adds a squeeze of lemon juice at the end for extra tanginess.
• Spicy Kick: My friend loves to add a dash of cayenne pepper for an extra fiery kick.
• Potato Power: Some people like to add diced potatoes to the curry for extra heartiness.

Vegan Adaptation

This recipe is easily made vegan! Simply substitute the ghee with a plant-based oil like sunflower or canola oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala and chana masala powder don’t contain any hidden gluten ingredients.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ¼ teaspoon.
• Medium: Use 1 teaspoon of red chili powder (as per the recipe).
• Hot: Add ½ teaspoon of cayenne pepper along with the red chili powder.

Festival Adaptations

Chana Masala is a staple during festivals like Navratri and Diwali. During Navratri, it’s often served with sabudana puri (tapioca pearl flatbread). For Diwali, it’s a perfect addition to a festive spread alongside sweets and other savory dishes.

Serving Suggestions

Serve this Chana Masala hot with naan, rice, roti, or any flatbread of your choice. A side of sliced onions and a dollop of yogurt (or vegan yogurt) complete the meal perfectly.

Storage Instructions

Leftover Chana Masala can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months.

FAQs

What is the secret to a dark, rich Chana Masala color?

The teabag! It’s a little trick my grandmother taught me. It adds a beautiful color and subtle flavor without any artificial ingredients.

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

Yes, you can! Drain and rinse two 15-ounce cans of chickpeas. Reduce the cooking time to just 10-15 minutes to warm them through and allow the flavors to meld.

What is asafoetida (hing) and where can I find it?

Asafoetida is a pungent spice that adds a savory depth to Indian dishes. You can find it at Indian grocery stores, or online.

How can I adjust the tanginess of the Chana Masala?

Add a squeeze of lemon juice or a pinch of amchur (dried mango powder) at the end of cooking.

Can this be made in an Instant Pot or slow cooker?

Absolutely! For an Instant Pot, use the same ingredients and pressure cook for 15 minutes with a natural pressure release. For a slow cooker, cook on low for 6-8 hours.