Authentic Chana Masala Recipe – Anardana & Tea-Infused Chickpeas

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – Anardana & Tea-Infused Chickpeas

Hey everyone! If you’re anything like me, a good bowl of Chana Masala is ultimate comfort food. It’s warm, flavorful, and just…hits the spot. I remember the first time I tried to make it myself – it took a few attempts to get it just right, but now it’s a family favorite. This recipe isn’t just any Chana Masala, though. We’re adding a little something special with anardana and a surprising ingredient during the chickpea cooking process – a tea bag! Trust me on this one. Let’s get cooking!

Why You’ll Love This Recipe

This Chana Masala recipe is a little different, and that’s what makes it so good. The anardana (pomegranate seeds) adds a lovely tangy twist that brightens up the whole dish. And the tea bag? It helps give the chickpeas a beautiful color and a subtle depth of flavor you won’t believe. It’s a truly authentic take on a classic, and I think you’ll absolutely love it. Plus, it’s surprisingly easy to make!

Ingredients

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

• ¾ cup white chana (chickpeas) – about 150g
• 1 onion, finely chopped
• 1 ½ teaspoon ginger garlic paste
• 2 medium tomatoes (pureed) – about 300ml
• 2 green chilies, slitted
• 1 tea bag (black tea)
• ¼ inch cinnamon stick
• 1 cardamom
• ¾ teaspoon red chili powder
• ½ teaspoon garam masala powder
• 1 teaspoon amchur (dry mango powder)
• 1 tablespoon coriander leaves, chopped
• 2 teaspoon lemon juice
• 1 tablespoon oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Anardana: This is a game-changer. Anardana seeds give a unique tartness that’s different from lemon juice or amchur. You can find it at Indian grocery stores, or online. If you absolutely can’t find it, you can increase the amchur powder to 1 ½ teaspoons, but it won’t be quite the same.
• The Tea Bag: Yes, you read that right! The tea bag adds a beautiful color to the chickpeas and a subtle, earthy flavor. Don’t worry, it doesn’t make the chana masala taste like tea! It’s a trick my grandmother taught me.
• Spice Levels: Regional variations in Chana Masala spice levels are huge. Some families like it mild, others fiery! Feel free to adjust the red chili powder to your preference. My family likes a good kick, so I usually lean towards the ¾ teaspoon, but you can start with ½ teaspoon and add more if needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep the Chickpeas: Start by soaking the chickpeas overnight. This is important for even cooking. The next day, drain them and add them to a pressure cooker with the tea bag, cinnamon stick, cardamom, and about 4 cups (950ml) of water. Pressure cook for 6-7 whistles, then drain, reserving 1 cup (240ml) of the cooking water – this is liquid gold!
2. Bloom the Aromatics: Heat the oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown. Then, add the ginger-garlic paste and green chilies, and cook for another minute until fragrant.
3. Build the Base: Add the tomato puree, roasted spice powder (see tip below!), red chili powder, garam masala, and salt. Cook this mixture until the oil starts to separate from the sides – this is a sign that the spices are nicely roasted and the base is ready.
4. Simmer the Gravy: Pour in the reserved chickpea water. Bring to a simmer and cook until the gravy thickens slightly. This usually takes about 5-7 minutes.
5. Combine & Flavor: Add the cooked chickpeas and amchur powder. Mix well, ensuring the chickpeas are coated in the gravy and absorb all those wonderful flavors. Let it simmer for another 5 minutes.
6. Garnish & Serve: Garnish with fresh coriander leaves. Serve hot with a squeeze of lemon juice and a side of sliced onions.

Expert Tips

• Roast Your Spices: For an extra layer of flavor, dry roast the cumin and anardana seeds in a pan until aromatic, then grind them into a coarse powder before adding them to the gravy.
• Don’t Skip the Reserved Water: Seriously, that chickpea water is packed with flavor! It makes all the difference.
• Patience is Key: Letting the gravy simmer and thicken properly is crucial for a rich and flavorful Chana Masala.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: My friend, Priya, prefers a milder Chana Masala for her kids. She reduces the red chili powder to ¼ teaspoon. Feel free to adjust to your liking!
• Festival Adaptations: During Navratri, some families avoid onions and garlic. You can omit these and increase the ginger-garlic paste to 2 teaspoons. For Diwali, I sometimes add a tablespoon of cashew paste to the gravy for extra richness.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.

Serving Suggestions

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

• With fluffy basmati rice – a classic pairing!
• With bhature (fried bread) – a truly indulgent treat.
• With roti or naan – perfect for soaking up all that delicious gravy.
• As a filling for wraps or sandwiches.

Storage Instructions

Leftovers? Yes, please! Chana Masala actually tastes even better the next day.

• Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can also freeze Chana Masala for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Let’s answer some common questions:

1. What is the best type of chickpea to use for Chana Masala?

Kabuli chana (white chickpeas) are traditionally used for Chana Masala. They have a milder flavor and a creamier texture.

2. Can I make this Chana Masala recipe in an Instant Pot?

Absolutely! You can adapt this recipe for the Instant Pot. Sauté the onions and spices using the sauté function, then add the chickpeas, water, and tea bag. Cook on high pressure for 20 minutes, followed by a natural pressure release.

3. What does the tea bag do in this recipe? Is it essential?

The tea bag adds color and a subtle depth of flavor to the chickpeas. It’s not essential, but it really elevates the dish.

4. How can I adjust the tanginess of the Chana Masala?

Adjust the amount of amchur powder or lemon juice to your liking. Start with the recommended amount and add more gradually, tasting as you go.

5. Can I make the Chana Masala gravy ahead of time?

Yes! You can make the gravy a day or two in advance and store it in the refrigerator. Just add the chickpeas when you’re ready to serve.

6. What is Anardana and where can I find it?

Anardana are dried pomegranate seeds. They have a unique sweet and sour flavor. You can find them at Indian grocery stores or online.

Enjoy making this Chana Masala! I hope it becomes a favorite in your home, just like it is in mine. Happy cooking!