Authentic Chana Masala Recipe – Chickpea Curry with Kashmiri Chili

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – Chickpea Curry with Kashmiri Chili

Hey everyone! If you’re anything like me, a comforting bowl of Chana Masala is pure happiness. This recipe is a family favorite, and honestly, it’s the one I always come back to when I want a flavorful, satisfying meal. It’s a little bit of effort, but so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Chana Masala isn’t just any chickpea curry. It’s packed with aromatic spices, has a beautiful color thanks to Kashmiri chili, and a depth of flavor that builds with every step. It’s perfect for a weeknight dinner, a weekend gathering, or even meal prepping. Plus, it’s naturally vegetarian and can easily be made vegan!

Ingredients

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

• 1 cup dried chickpeas (about 200g)
• 2 tablespoons ghee (or oil for vegan option)
• 1 teaspoon cumin seeds
• 1 medium yellow onion (chopped)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon ground coriander
• 1 teaspoon Kashmiri red chili powder
• 0.5 teaspoon turmeric powder
• 2 cups water (480ml)
• 2 plum tomatoes (chopped)
• 1 teaspoon garam masala
• Fresh cilantro (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish:

• Kashmiri Red Chili Powder: This is key for that gorgeous red color and a mild, fruity heat. It’s different from regular chili powder – it’s more about color than intense spice. You can find it at Indian grocery stores or online.
• Dried Chickpeas vs. Canned: I always recommend dried chickpeas for the best texture. They take a little planning, but the result is so much better. If you’re short on time, canned chickpeas will work in a pinch (see FAQs for adjustments).
• Ghee vs. Oil: Ghee adds a wonderful richness and nutty flavor. It’s traditional in Indian cooking. But if you’re vegan or prefer, any neutral oil like vegetable or canola oil works just fine.
• Regional Variations: Spice blends can vary a lot! Some families add amchur (dried mango powder) for tanginess, or a pinch of asafoetida (hing) for extra depth. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Soak the Chickpeas: Start by soaking your dried chickpeas in warm water for at least 4 hours, or even overnight. This is crucial for tender chickpeas. Drain them well before using.
2. Sauté the Aromatics: Set your Instant Pot to the Sauté mode. Add the ghee and let it melt. Once hot, add the cumin seeds and let them sizzle for about a minute until fragrant.
3. Build the Base: Add the chopped onion and sauté until it turns translucent, about 5 minutes. Stir in the ginger-garlic paste and cook for another minute until fragrant.
4. Spice it Up: Now for the good stuff! Add the coriander, Kashmiri red chili powder, turmeric, and the drained chickpeas. Give everything a good mix, then pour in the water.
5. Pressure Cook: Secure the lid on your Instant Pot and pressure cook on high for 35 minutes. Let the pressure release naturally – don’t rush it!
6. Simmer & Soften: Once the pressure is released, open the lid and stir in the chopped tomatoes and garam masala. Sauté for another 5 minutes, allowing the tomatoes to soften and meld with the spices.
7. Garnish & Serve: Finally, garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t skip the soaking step! It really does make a difference in the texture of the chickpeas.
• If you’re using an Instant Pot, natural pressure release is best for tender chickpeas.
• Taste and adjust the seasoning as you go. Everyone’s spice preference is different.

Variations

• Vegan Adaptation: Simply substitute the ghee with your favorite cooking oil.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you like it spicier, add more Kashmiri chili powder or a pinch of cayenne pepper. If you prefer milder, reduce the chili powder.
• Festival Adaptations: My family loves making this during Navratri or Diwali. We sometimes add a little bit of grated ginger for extra warmth.

Serving Suggestions

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

• With warm, flaky parathas (Indian flatbread)
• Alongside fluffy basmati rice
• With a side of raita (yogurt dip)
• And don’t forget a squeeze of lemon juice for brightness!

Storage Instructions

Leftovers? Yes, please! Chana Masala keeps well in the refrigerator for up to 3 days. Store it in an airtight container. It also freezes beautifully for up to 2 months.

FAQs

• What is the best way to soak chickpeas for optimal texture? Soaking in warm water with a pinch of baking soda helps break down the phytic acid, making them easier to digest and cook more evenly.
• Can I use canned chickpeas in this recipe? If so, how do I adjust the cooking time? Yes, you can! Reduce the pressure cooking time to 15-20 minutes. Add the canned chickpeas along with the tomatoes and garam masala.
• What is Kashmiri chili powder and why is it used in Chana Masala? It’s a special chili powder from Kashmir, known for its vibrant red color and mild heat. It adds a beautiful hue and subtle flavor to the dish.
• How can I adjust the thickness of the Chana Masala gravy? If it’s too thick, add a little more water. If it’s too thin, simmer uncovered for a few minutes to allow some of the liquid to evaporate.
• What are some good accompaniments to serve with Chana Masala besides paratha and rice? Naan bread, jeera rice (cumin rice), a simple salad, or even a side of roasted vegetables all pair wonderfully with Chana Masala.