Authentic Chana Masala Recipe – Chickpeas with Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – Chickpeas with Kasuri Methi

Introduction

Oh, Chana Masala! Just the aroma of this dish simmering on the stove instantly transports me back to my grandmother’s kitchen. It’s a hug in a bowl, honestly. This isn’t just a recipe; it’s a little piece of my heritage, and I’m so excited to share my version with you. It’s a classic North Indian dish – flavorful chickpeas in a tangy, spicy tomato-based gravy – and it’s surprisingly easy to make at home. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This Chana Masala recipe is a winner for so many reasons. It’s packed with protein, incredibly flavorful, and totally satisfying. Plus, it’s a fantastic make-ahead meal – the flavors actually deepen overnight! It’s perfect for a weeknight dinner, a weekend gathering, or even a festive occasion. And honestly, who doesn’t love a good chickpea curry?

Ingredients

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

• 1 cup chickpeas, soaked overnight
• As needed water
• ½ tsp turmeric powder (haldi)
• To taste salt
• 1 tbsp oil
• 1 tbsp kasuri methi (dried fenugreek leaves)
• 3 medium onions, chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 green chillies
• 1 small onion, thinly sliced
• 1 ½ tbsp coriander powder (dhaniya powder)
• ½ tsp turmeric powder (haldi)
• ½ tsp chilli powder (lal mirch powder)
• 3 medium tomatoes, pureed
• ½ tsp garam masala powder

Ingredient Notes

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

• Chickpeas: Soaking the chickpeas overnight is crucial. It softens them, reduces cooking time, and makes them easier to digest. Don’t skip this step! I usually add a pinch of baking soda to the soaking water – it helps them get even softer.
• Kasuri Methi: This is a game-changer. It adds a unique, slightly bitter, and wonderfully fragrant flavor. Make sure you get good quality kasuri methi – it should be vibrant green and smell fresh. Gently crush it between your palms before adding it to the oil to release its aroma.
• Chilli Powder: Regional variations are huge here! Kashmiri chilli powder gives a beautiful red colour and mild heat. If you like it spicier, use a hotter variety like Byadagi chilli powder, or add a pinch of cayenne pepper.
• Tomatoes: Freshly pureed tomatoes are best, but good quality canned tomato puree works in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, drain the soaked chickpeas and put them in a pressure cooker with enough water to cover them by about 2 inches. Add ½ tsp turmeric powder and salt to taste. Pressure cook until the chickpeas are tender – usually about 8-10 whistles on medium heat. Once cooled, set aside.
2. While the chickpeas are cooking, let’s make the base of our masala. In a blender, combine the chopped onions, ginger paste, garlic paste, and green chillies. Blend into a smooth puree.
3. Heat the oil in a heavy-bottomed pan or kadhai. Add the kasuri methi and sauté for just 10 seconds – you want to release the aroma, not burn it.
4. Add the onion puree to the pan and cook on medium heat until the raw smell disappears, about 5-7 minutes. Stir frequently to prevent sticking.
5. Now, add the sliced onion, coriander powder, turmeric powder, and chilli powder. Sauté for another 2 minutes, stirring constantly. This is where the magic starts to happen!
6. Pour in the tomato puree and cook until the oil starts to separate from the masala – this takes about 8-10 minutes. Keep stirring! This step is key for a rich, flavorful gravy.
7. Add the cooked chickpeas to the masala. Mix well and add some of the reserved chickpea water, a little at a time, to achieve your desired consistency. Simmer for 5-8 minutes, allowing the flavors to meld together.
8. Finally, sprinkle the garam masala powder over the top, give it a good mix, and serve hot!

Expert Tips

• Don’t be afraid to adjust the amount of green chillies and chilli powder to suit your spice preference.
• For a richer flavour, add a tablespoon of butter or ghee towards the end of cooking.
• A squeeze of lemon juice just before serving brightens up the flavours beautifully.

Variations

• 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 chilli powder or remove the green chillies altogether. For extra heat, add a pinch of cayenne pepper or use hotter green chillies.
• Punjabi vs. Delhi Style: Punjabi Chana Masala tends to be a bit spicier and uses a generous amount of anardana (pomegranate seeds) for tanginess. Delhi style is generally milder and uses amchur (dried mango powder).
• Festival Adaptations: During Navratri, you can skip the onions and garlic for a vrat-friendly version. For Diwali, a richer, more elaborate Chana Masala is often made with added cashews and cream.

Serving Suggestions

Chana Masala is incredibly versatile! It’s delicious served with:

• Roti or naan
• Steamed rice
• Jeera rice (cumin rice)
• A side of raita (yogurt dip)
• A simple 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! You can also freeze it for up to 2 months.

FAQs

• What is the best way to soak chickpeas for optimal texture? Soak them overnight in plenty of water with a pinch of baking soda. This helps them soften and cook evenly.
• Can I use canned chickpeas instead of dried? Yes, you can! Just drain and rinse them well before adding them to the masala. Reduce the simmering time to about 5 minutes.
• How do I adjust the spice level of this Chana Masala? Start with less chilli powder and green chillies, and add more to taste. You can always add spice, but it’s hard to take it away!
• What is Kasuri Methi and where can I find it? Kasuri Methi is dried fenugreek leaves. You can find it at most Indian grocery stores, or online.
• Can this Chana Masala be made in an Instant Pot? Absolutely! Sauté the onions and spices in the Instant Pot using the sauté function, then add the chickpeas and water. Cook on high pressure for 15-20 minutes, followed by a natural pressure release.