Authentic Chana Masala Recipe – Chickpeas with Amla & Spices

Last Updated on 4 months by Neha Deshmukh

Authentic Chana Masala Recipe – Chickpeas with Amla & Spices

Hey everyone! If you’re anything like me, a comforting bowl of Chana Masala is pure happiness. It’s one of those dishes that just feels like home, and I’m so excited to share my version with you. I first made this when I was trying to recreate my grandmother’s incredible Chana Masala, and after a lot of experimenting, I think I’ve gotten pretty close! This recipe has a lovely depth of flavour, thanks to a few secret ingredients – and I’m letting you in on them!

Why You’ll Love This Recipe

This isn’t just any Chana Masala. It’s packed with flavour, incredibly satisfying, and surprisingly easy to make. The addition of amla (Indian gooseberry) or a simple tea bag might sound unusual, but trust me, it adds a beautiful colour and subtle tang that elevates the whole dish. Plus, it’s a fantastic source of plant-based protein and fibre! It’s perfect for a weeknight dinner, a weekend gathering, or even a festive occasion.

Ingredients

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

• 1 cup dried chickpeas (approx. 200g)
• 3 cups water (720ml) – plus extra for soaking
• 1 inch cinnamon stick
• 2 black cardamoms
• 3 cloves
• 1 tej patta (Indian bay leaf)
• 1 teaspoon crushed ginger
• 2-3 dried Indian gooseberry (amla) pieces or 1 black tea bag
• ½ – 1 teaspoon black salt (adjust to taste)
• 2-3 tablespoons oil
• 1 cup onions, chopped (approx. 150g)
• 1 cup tomatoes, chopped (approx. 200g)
• 1 teaspoon green chilies, finely chopped
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon fennel powder
• 1 teaspoon coriander powder
• 1 teaspoon dried mango powder (amchur)
• ½ – 1 teaspoon garam masala (adjust to taste)

Ingredient Notes

Let’s talk ingredients! A few of these might be new to you, so here are some tips:

• Amla/Tea Bag: This is my little secret! Amla adds a beautiful tartness and deepens the colour. If you can’t find amla, a black tea bag works surprisingly well – it gives a similar colour and subtle flavour.
• Black Cardamom: Don’t skip this! Black cardamom has a smoky flavour that’s different from green cardamom. It adds a wonderful complexity to the dish.
• Spice Levels: Everyone has their preference! I use Kashmiri red chili powder for colour and mild heat. Feel free to adjust the amount of green chilies and red chili powder to your liking. Some families in Delhi prefer a spicier Chana Masala, while Punjabi versions tend to be milder.
• Tej Patta: This is Indian bay leaf. It has a flavour similar to bay leaf but is a bit more fragrant. If you can’t find it, you can substitute with a regular bay leaf, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the chickpeas thoroughly and soak them in plenty of water overnight. This is key to getting them nice and tender.
2. Drain the soaked chickpeas and transfer them to a pressure cooker. Add the cinnamon stick, black cardamoms, cloves, tej patta, ginger, amla (or tea bag), black salt, and 3 cups of water.
3. Pressure cook for about 15-20 minutes, or until the chickpeas are tender but still hold their shape. Let the pressure release naturally.
4. While the chickpeas are cooking, heat the oil in a large pan or pot. Add the chopped onions and sauté until they turn golden brown.
5. Add the chopped tomatoes and ginger to the pan and cook until they become soft and pulpy.
6. Now, add the cooked chickpeas to the onion-tomato mixture. Give it a good mix!
7. Time for the spices! Stir in the red chili powder, cumin powder, fennel powder, coriander powder, amchur, and garam masala. Sauté for 1-2 minutes, allowing the spices to bloom.
8. Pour in about 1 cup of the reserved chickpea stock (or fresh water) to create a gravy. Add the green chilies and salt to taste.
9. Bring the Chana Masala to a simmer and let it cook for about 10-15 minutes, or until the gravy has thickened to your desired consistency.
10. Garnish with a sprinkle of ginger juliennes and fresh coriander leaves.

Expert Tips

• Don’t overcook the chickpeas! You want them tender, but not mushy.
• Sautéing the spices is crucial for developing their flavour. Don’t rush this step.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Spice Level Adjustments: My friend, Priya, loves a fiery Chana Masala. She adds an extra green chili and a pinch of cayenne pepper. Feel free to experiment!
• Punjabi vs. Delhi Style: Punjabi Chana Masala often includes a touch of butter or ghee for richness. Delhi style tends to be drier and more focused on the spice blend.
• Festival Adaptations: During Navratri, you can skip the onions and garlic for a vrat-friendly version. For Diwali, I sometimes add a little bit of pomegranate seeds for a festive touch.

Serving Suggestions

Chana Masala is incredibly versatile! It’s amazing with:

• Warm, fluffy Kulcha (leavened flatbread)
• Soft and buttery Naan
• Steaming hot Basmati Rice
• A side of refreshing onion and lemon salad

Storage Instructions

Leftover Chana Masala can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

Q: What is the purpose of adding Amla or a tea bag while cooking chickpeas?

A: It adds a beautiful colour and a subtle tanginess that really enhances the flavour of the Chana Masala.

Q: Can I use canned chickpeas instead of dried?

A: Yes, you can! Just drain and rinse the canned chickpeas and add them directly to the onion-tomato mixture. You won’t need to pressure cook them. Reduce the simmering time to about 5-10 minutes.

Q: How can I adjust the spice level of this Chana Masala?

A: Adjust the amount of green chilies and red chili powder to your liking. You can also add a pinch of cayenne pepper for extra heat.

Q: What is Tej Patta and can I substitute it?

A: Tej Patta is Indian bay leaf. It’s similar to regular bay leaf but more fragrant. You can substitute with a regular bay leaf if needed, but the flavour won’t be quite the same.

Q: What is the best way to serve Chana Masala – with Kulcha, Naan, or Rice?

A: Honestly, all three are fantastic! It really depends on your preference. I personally love it with Kulcha, but my husband prefers it with rice.

Enjoy making this recipe, and let me know how it turns out in the comments below! Happy cooking!