Authentic Chana Masala Recipe – Chickpeas with Anardana & Amchur

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – Chickpeas with Anardana & Amchur

Hey everyone! If you’re anything like me, a comforting bowl of Chana Masala is pure happiness. This isn’t just any chickpea curry; it’s a flavour explosion, packed with the tangy goodness of anardana and amchur – two ingredients that truly elevate this dish to authentic North Indian levels. I remember the first time my dadi (grandmother) made this for me; the aroma alone was enough to make my mouth water! I’ve been perfecting this recipe ever since, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Chana Masala is more than just delicious; it’s incredibly satisfying. It’s hearty, flavourful, and surprisingly easy to make. Plus, it’s a fantastic source of plant-based protein and fibre. Whether you’re a seasoned cook or just starting out, you’ll absolutely love how simple it is to create this restaurant-quality dish at home. It’s perfect for a weeknight dinner, a festive gathering, or just when you’re craving something warm and comforting.

Ingredients

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

• 1 cup dried chickpeas (soaked overnight) – about 200g
• 2 tbsp cooking oil – any neutral oil like sunflower or canola works well
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 2 green chillies, finely chopped (adjust to your spice preference!)
• 1 tbsp ginger-garlic paste
• Salt to taste
• ½ tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp amchur powder (dried mango powder)
• 1 tsp anardana powder (dried pomegranate seed powder)
• ½ tsp garam masala
• 1 large tomato, finely chopped
• 1 tbsp tomato paste
• As needed water
• Fresh coriander leaves, chopped for garnish

Ingredient Notes

Let’s talk ingredients! Soaking the chickpeas overnight is key to getting that perfect, creamy texture. Don’t skip this step! If you forget, a quick soak in hot water for a couple of hours will do in a pinch.

Now, about anardana and amchur… these are the secret weapons! Anardana (dried pomegranate seeds) adds a lovely tartness and fruity flavour, while amchur (dried mango powder) brings a tangy, slightly sour note. They’re both staples in North Indian cuisine and really make this Chana Masala sing. You can usually find them at Indian grocery stores, or online.

Spice levels are totally customizable. Some families like it fiery hot, others prefer a milder flavour. Feel free to adjust the red chili powder and green chillies to your liking. Regional variations often include adding a pinch of hing (asafoetida) for extra depth, or using Kashmiri chili powder for a vibrant red colour with less heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the pre-soaked chickpeas in enough water in a pressure cooker until they’re wonderfully soft – usually about 3-4 whistles. If you don’t have a pressure cooker, you can boil them in a pot on the stovetop for about 1.5-2 hours, or until tender.
2. While the chickpeas are cooking, heat the oil in a deep pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
3. Add the chopped onions and green chillies. Fry until the onions are lightly browned and softened – about 5-7 minutes.
4. Stir in the ginger-garlic paste and fry for another minute until the raw smell disappears.
5. Now, add the salt, red chili powder, coriander powder, cumin powder, amchur powder, anardana powder, and garam masala. Fry for just a few seconds – you don’t want to burn the spices!
6. Add the chopped tomatoes and tomato paste. Cook for 3-4 minutes, stirring occasionally, until everything is well combined and the tomatoes have softened.
7. Add the boiled chickpeas (with about 1 cup of the chickpea cooking liquid) and simmer for 10-15 minutes, or until the curry has thickened to your desired consistency. If it gets too thick, add a little more water.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the onions – this will steam them instead of browning them.
• For a smoother gravy, you can blend a small portion of the cooked chickpeas before adding them back to the curry.
• A squeeze of lemon juice at the end can brighten up the flavours even more.

Variations

• My friend Priya loves adding a dollop of yogurt to her Chana Masala for extra creaminess.
• For a richer flavour, try using ghee (clarified butter) instead of oil.
• My family often adds a bay leaf to the curry while it simmers – it adds a subtle, aromatic flavour.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients (some blends do).

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ¼ tsp and omit the green chillies.
• Medium: Use ½ tsp red chili powder and 1 green chilli.
• Hot: Use ¾ tsp – 1 tsp red chili powder and 2-3 green chillies.

Festival Adaptations

Chana Masala is a popular dish during festivals like Navratri and Diwali. During Navratri, it’s often served with kuttu ki roti (buckwheat flatbread). For Diwali, it’s a delicious part of the festive spread alongside sweets and other savoury dishes.

Serving Suggestions

Chana Masala is incredibly versatile! It pairs beautifully with:

• Steaming hot rice
• Fluffy roti or naan
• A refreshing lassi (yogurt drink)
• A simple onion and cucumber 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

1. What is the best way to soak chickpeas for optimal texture?

Soak them in plenty of water overnight, or for at least 8 hours. A pinch of baking soda in the soaking water can help soften them even further.

2. Can I use canned chickpeas instead of dried ones? If so, how does it affect the cooking time?

Yes, you can! Drain and rinse a 400g can of chickpeas and add them directly to the tomato-spice mixture. Reduce the simmering time to about 5-10 minutes, as canned chickpeas are already cooked. The flavour won’t be quite as deep as with dried chickpeas, but it’s a great option when you’re short on time.

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

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

4. What is Amchur and what does it add to the flavour profile?

Amchur is made from unripe green mangoes that are dried and ground into a powder. It adds a tangy, fruity flavour that’s essential to authentic North Indian cuisine.

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

Add more or less amchur and anardana powder to adjust the tanginess to your liking. A squeeze of lemon juice at the end also helps!

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

Absolutely! It’s a great make-ahead dish. The flavours actually develop and deepen overnight. Just reheat gently before serving.