Authentic Chana Masala Recipe – Chickpeas in Spicy Tomato Gravy

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – Chickpeas in Spicy Tomato Gravy

Hello friends! If you’re anything like me, a comforting bowl of Chana Masala is pure happiness. This isn’t just a recipe; it’s a hug in a bowl, packed with flavour and warmth. I remember the first time I tried to make this – it took a few attempts to get it just right, but now it’s a family favourite I’m so excited to share with you. Let’s dive in!

Why You’ll Love This Recipe

This Chana Masala recipe is all about building layers of flavour. It’s a classic North Indian dish, and this version is incredibly authentic. It’s hearty, satisfying, and perfect for a weeknight dinner or a festive gathering. Plus, it’s surprisingly easy to make once you get the hang of it! You’ll love how the spices bloom in the oil, creating a fragrant base for the chickpeas to soak up all that goodness.

Ingredients

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

• 1.5 cup boiled chickpeas (kommu senagalu)
• 2 onions (peeled, blanched, pureed) – about 300g
• 3 tomatoes (blanched, peeled, pureed) – about 400g
• 1 tsp ginger garlic paste
• 2 slit green chilies
• 1 tsp red chili powder
• 1 tsp coriander powder
• 0.25 tsp cumin powder
• 1 pinch garam masala powder
• 1 tbsp tamarind paste
• 1 tsp cumin seeds
• 2 cloves
• 2 green cardamoms
• 1 inch cinnamon stick
• Salt to taste
• Oil as needed
• 2 tbsp chopped coriander leaves
• 1 tsp kasuri methi

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in this recipe.

• Kommu Senagalu (Boiled Chickpeas): These are key! Using pre-boiled chickpeas (especially the kommu senagalu variety if you can find them – they’re smaller and absorb flavour beautifully) saves time and ensures a creamy texture. If using dried chickpeas, soak overnight and boil until tender.
• Spice Levels: Feel free to adjust the red chili powder to your liking. Some families love it fiery hot, while others prefer a milder flavour. I usually stick to 1 tsp for a good balance.
• Kasuri Methi (Dried Fenugreek Leaves): Don’t skip this! It adds a unique, slightly bitter flavour that’s essential to authentic Chana Masala. Make sure it’s fresh – the aroma should be strong. If you can’t find it, a tiny pinch of dried fenugreek seeds can work in a pinch, but it won’t be quite the same.
• Tomatoes & Onions: Using ripe, juicy tomatoes and sweet onions will give you the best flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blanch and puree your onions and tomatoes separately. Set them aside – we’ll need them later.
2. Heat a generous amount of oil in a pan over medium heat. Once hot, add the cumin seeds and let them splutter. That lovely aroma is a good sign!
3. Now, add the cloves, cardamoms, and cinnamon stick. Fry for about 5 seconds, until fragrant. Be careful not to burn them.
4. Add the onion puree, ginger-garlic paste, and slit green chilies. Fry on medium heat for 10-12 minutes, stirring frequently, until the oil starts to separate from the mixture. This is crucial for developing flavour.
5. Time for the powders! Mix in the coriander powder, cumin powder, red chili powder, and salt. Cook for another minute, stirring constantly to prevent burning.
6. Stir in the tomato puree and cook for 8-10 minutes, until it thickens slightly and the raw smell disappears.
7. Add the boiled chickpeas, leftover water from boiling the chickpeas (this adds extra flavour!), and tamarind paste. Give it a good stir, cover the pan, and simmer for 8-10 minutes.
8. Almost there! Sprinkle in the garam masala, kasuri methi (crush it between your palms to release the flavour), and chopped coriander leaves. Adjust the salt to your taste.
9. Simmer for a few more minutes, until the Chana Masala reaches your desired consistency. Serve hot with rice or roti.

Expert Tips

• Patience is key: Don’t rush the process of frying the onion-tomato mixture. Taking the time to cook it properly is what gives the Chana Masala its rich flavour.
• Adjust the water: If the Chana Masala becomes too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.
• Taste as you go: Don’t be afraid to taste and adjust the seasoning throughout the cooking process.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Spice Level Adjustment: For a milder Chana Masala, reduce the amount of red chili powder or remove the green chilies altogether. For a spicier version, add a pinch of cayenne pepper.
• Punjabi vs. Delhi Style: Punjabi Chana Masala tends to be richer and uses more butter (or ghee!). Delhi style is often drier and has a more pronounced tomato flavour.
• Festival Adaptations: During Navratri or Diwali, some families add a touch of sugar to balance the flavours.

Serving Suggestions

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

• With fluffy basmati rice.
• With warm, flaky roti or naan.
• As part of a larger Indian thali (platter).
• With a side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftovers? Yes, please! Chana Masala keeps well in the refrigerator for up to 3 days. Store it in an airtight container. You can also freeze it for up to 2 months. Just thaw it 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?

While you can use any type of chickpea, kommu senagalu (small, dried chickpeas) are traditionally used and have a wonderful texture. Canned chickpeas work in a pinch, but pre-boiling dried chickpeas yourself will give you the best results.

2. How can I adjust the spice level of this Chana Masala?

Easily! Reduce or omit the red chili powder and green chilies for a milder flavour. Add a pinch of cayenne pepper for extra heat.

3. Can I make this Chana Masala ahead of time?

Absolutely! In fact, the flavours develop even more overnight. Just reheat it gently before serving.

4. What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. It has a unique flavour that’s hard to replicate, but a tiny pinch of dried fenugreek seeds can be used as a last resort.

5. What is the difference between Delhi and Punjabi Chana Masala?

Punjabi Chana Masala is generally richer and uses more butter or ghee. Delhi style is often drier and has a more pronounced tomato flavour.

Enjoy making this delicious Chana Masala! I hope it brings as much joy to your table as it does to mine. Happy cooking!