Authentic Chana Masala Recipe – Chickpea Curry with Tea Bags

Last Updated on 3 months by Neha Deshmukh

Authentic Chana Masala Recipe – Chickpea Curry with Tea Bags

Introduction

Oh, Chana Masala! Just the aroma instantly transports me back to bustling street food stalls in Delhi. This is the comfort food of North India, and honestly, it’s a dish I’ve perfected over the years. I first made this for my family, and it was an instant hit – everyone raved about how tender the chickpeas were! Today, I’m sharing my secrets with you, including a little trick involving tea bags that makes all the difference. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This Chana Masala isn’t just delicious; it’s surprisingly achievable at home. It’s packed with flavour, wonderfully satisfying, and perfect for a weeknight dinner or a festive gathering. Plus, the tea bags really do make the chickpeas incredibly soft and creamy. Trust me on this one! It’s a hearty, warming dish that’s sure to become a family favourite.

Ingredients

• 1 cup chana / chickpea (approx. 200g)
• 2 tea bags (black tea)
• 1 inch cinnamon stick (approx. 2.5g)
• 1 bay leaf
• 3 cardamom pods
• 4 cloves
• 0.25 tsp baking soda
• 0.5 tsp salt
• 3 cups water (720ml)
• 0.5 tsp cumin powder (approx. 2.5g)
• 1 tsp coriander powder (approx. 5g)
• 1 tsp Kashmiri red chilli powder (approx. 5g)
• 0.25 tsp turmeric powder (approx. 1.25g)
• 0.25 tsp black pepper powder (approx. 1.25g)
• 1 tsp kasuri methi (dried fenugreek leaves) (approx. 5g)
• 0.5 tsp garam masala (approx. 2.5g)
• 1 tsp aamchur (dried mango powder) (approx. 5g)
• 1 pinch hing / asafoetida (approx. 0.1g)
• 2 tbsp ghee / clarified butter (approx. 30ml)
• 1 onion (medium size, approx. 150g)
• 1 tsp ginger garlic paste (approx. 5ml)
• 1 cup tomato pulp (approx. 240ml)
• 2 potato / aloo (medium size, approx. 200g)
• 2 tbsp coriander leaves, chopped (approx. 10g)
• 1 tsp butter (approx. 5g)
• 2 green chilies, slit

Ingredient Notes

Let’s talk ingredients! The tea bags are a game-changer – they help break down the chickpeas, making them super tender. Don’t skip them! Kashmiri chili powder isn’t about heat; it’s all about that beautiful, vibrant red colour. You can find it at most Indian grocery stores. And hing, or asafoetida? It’s a bit pungent on its own, but it adds a wonderful savoury depth to North Indian dishes. It’s almost essential for that authentic flavour. A little goes a long way!

Step-By-Step Instructions

1. First things first, soak your chickpeas overnight in plenty of water. This is crucial for even cooking.
2. The next day, drain the chickpeas and pop them into a pressure cooker. Add the tea bags, cinnamon stick, bay leaf, cardamom pods, cloves, baking soda, salt, and water.
3. Pressure cook on medium heat for about 5 whistles. Let the pressure release naturally. Once cooled, remove the tea bags and set the chickpeas aside.
4. Now, let’s make the masala! In a separate bowl, combine the cumin powder, coriander powder, Kashmiri red chilli powder, turmeric powder, black pepper powder, kasuri methi, garam masala, aamchur, and hing. Add a splash of water to form a paste.
5. Heat the ghee in a kadai (or a deep frying pan) over medium heat. Add the bay leaf and cumin seeds. Let them sizzle for a few seconds.
6. Add the chopped onion and sauté until golden brown. Then, add the ginger-garlic paste and cook for another minute until fragrant.
7. Pour in the prepared masala paste and add the tomato pulp. Cook until the oil starts to separate from the masala – this is a sign that it’s nicely cooked.
8. Add the boiled chickpeas, diced potatoes, and a little more water if needed. Simmer for about 10 minutes, allowing the flavours to meld together.
9. Finally, prepare the tempering. Heat the butter in a small pan and add the slit green chilies. Sauté for a few seconds, then pour the hot butter over the curry.
10. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the chickpeas! You want them tender, but not mushy.
• Roasting the spices lightly before grinding them can enhance their flavour.
• Adjust the amount of green chilies to your liking.

Variations

• My friend Priya loves adding a spoonful of yogurt to the curry for extra creaminess.
• For a richer flavour, you can use a combination of ghee and oil.
• My grandmother always added a pinch of dried pomegranate seeds (anardana) for a tangy twist.

Vegan Adaptation

Simply substitute the ghee and butter with a plant-based oil. It’s that easy! The flavour will still be incredible.

Gluten-Free Adaptation

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

Spice Level Adjustment

• Mild: Reduce the Kashmiri chili powder to ½ tsp and omit the green chilies.
• Medium: Use the recipe as written.
• Hot: Add an extra green chili or a pinch of cayenne pepper to the masala.

Festival Adaptations

Chana Masala is a staple during Navratri and Diwali. During Navratri, it’s often served with rice or kuttu ki roti (buckwheat flour flatbread). For Diwali, it’s a perfect addition to a festive spread.

Serving Suggestions

Serve Chana Masala hot with:

• Steamed rice
• Bhature (fluffy fried bread)
• Roti or naan
• A side of sliced onions and lemon wedges

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 incredibly tender Chana Masala?

The tea bags! Seriously, they work wonders. They help break down the chickpeas during cooking, resulting in a beautifully tender texture.

Can I use dried chana instead of soaking overnight?

Yes, but you’ll need to soak it for at least 8-10 hours. Overnight is best.

What can I substitute for Hing/Asafoetida?

It’s hard to perfectly replicate the flavour of hing, but you can try a pinch of garlic powder or onion powder. It won’t be quite the same, but it will add some savoury depth.

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

Adjust the amount of Kashmiri chili powder and green chilies to your preference.

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

Absolutely! For an Instant Pot, cook on high pressure for 20 minutes, followed by a natural pressure release. For a slow cooker, cook on low for 6-8 hours.