Authentic Chana Masala Recipe- Coconut Cashew & Fennel Flavors

Last Updated on 3 months by Neha Deshmukh

Authentic Chana Masala Recipe – Coconut Cashew & Fennel Flavors

Hey everyone! If you’re anything like me, a comforting bowl of Chana Masala is pure happiness. I remember the first time I tried to make it myself – it was a bit of a disaster, honestly! But after years of tweaking and experimenting, I’ve landed on a recipe that’s truly special. This isn’t your average Chana Masala; we’re taking things up a notch with a South Indian-inspired twist – a creamy coconut-cashew paste and a hint of fennel. Trust me, your tastebuds will thank you!

Why You’ll Love This Recipe

This Chana Masala is more than just a dish; it’s an experience. The combination of warm spices, tender chickpeas, and that luscious coconut gravy is simply divine. It’s flavorful, satisfying, and surprisingly easy to make. Plus, the addition of fennel seeds adds a unique aroma and depth that you won’t find in most recipes. It’s perfect for a weeknight dinner, a festive gathering, or just when you’re craving something truly delicious.

Ingredients

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

• 1 cup Chickpeas (Kabuli chana)
• 3 Cardamom pieces
• 2 Cloves
• 1 Bayleaf
• 0.5 piece Star Anise
• 2 medium Onion
• 1.5 tsp Crushed ginger and garlic
• 2 Green chilli
• 2 tsp Kashmiri chilli powder
• 3 tsp Coriander powder
• 0.5 tsp Turmeric powder
• 0.5 tsp Garam masala
• 1 large Tomato
• 0.33 cup Grated coconut
• 7-8 Cashew nuts
• 0.25-0.5 tsp Fennel seeds
• 0.25 tsp Poppy seeds
• Salt to taste
• 2-3 tsp Oil/Ghee
• 2 tbsp Coriander leaves

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Chickpeas (Kabuli Chana) – Choosing the best quality
I always prefer to start with dried chickpeas. They have a better texture than canned, in my opinion. Look for chickpeas that are plump and evenly colored. Soaking them overnight (or for at least 8 hours) is crucial for even cooking and a creamy texture.

Spices – The Significance of Kashmiri Chili, Fennel Seeds & Star Anise
Kashmiri chili powder isn’t about heat; it’s about color. It gives the Chana Masala that beautiful, vibrant red hue. Fennel seeds add a subtle sweetness and anise-like flavor that complements the other spices beautifully. Don’t skip them! Star anise lends a warm, licorice-like note – a little goes a long way.

Coconut & Cashew Paste – A South Indian Inspired Touch
This is where the magic happens! The coconut and cashew paste adds richness and creaminess without relying on heavy cream. Soaking the cashews beforehand makes them blend into a super smooth paste.

Oil/Ghee – Regional Preferences & Flavor Impact
Traditionally, ghee (clarified butter) is used for its rich flavor. However, you can absolutely use oil – I often use a neutral oil like sunflower or vegetable oil. Ghee will give a more authentic, slightly nutty flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

First, drain and rinse those soaked chickpeas. Add them to your pressure cooker with 2.5 cups of water and a pinch of salt. Cook until they’re beautifully tender – about 6-8 whistles, followed by a natural pressure release.

While the chickpeas are cooking, heat ghee or oil in a pan over medium heat. Add the cardamom, cloves, star anise, and bayleaf. Let them sizzle for a minute until fragrant. This is where the aroma starts to build!

Now, add the chopped onions and sauté until they turn a lovely golden brown. Patience is key here – nicely browned onions are the foundation of a great Chana Masala.

Add the crushed ginger and garlic paste, along with the green chilies. Cook for 2-3 minutes, stirring constantly, until everything is beautifully aromatic.

Time for the spice blend! Mix in the Kashmiri chili powder, coriander powder, turmeric powder, and garam masala. Fry for 2 minutes, adding a tablespoon of water to prevent the spices from burning.

Stir in the tomato puree and salt. Cook until the oil starts to separate from the masala – this is a sign that the flavors are developing beautifully.

Add the cooked chickpeas (along with their cooking liquid!) to the pan. Simmer, covered, on low heat for 7-8 minutes, allowing the flavors to meld together.

While the chickpeas are simmering, let’s make the coconut paste. Grind the grated coconut, soaked cashews, poppy seeds, and fennel seeds with 2-3 tablespoons of water into a smooth, creamy paste.

Remove the pan from the heat and gently blend in the coconut paste. Be careful not to overmix!

Return the pan to the heat and cook for another 3-4 minutes. Garnish with fresh coriander leaves.

And that’s it! Let the Chana Masala rest for at least 30 minutes before serving – this allows the flavors to deepen even further.

Expert Tips

• Don’t skip the soaking! It really does make a difference in the texture of the chickpeas.
• Adjust the spice level to your liking. Add more or fewer green chilies, or adjust the amount of Kashmiri chili powder.
• Simmering is key. Low and slow cooking allows the flavors to develop and the gravy to thicken.

Variations

Vegan Chana Masala
Simply substitute the ghee with a plant-based oil.

Spice Level Adjustment
For a milder flavor, remove the green chilies and reduce the Kashmiri chili powder to 1 tsp. For extra heat, add a pinch of cayenne pepper.

Instant Pot Chana Masala Adaptation
You can absolutely make this in an Instant Pot! Follow the same steps, but pressure cook the chickpeas for 20-25 minutes, followed by a natural pressure release.

Festival Adaptations (e.g., Navratri, Diwali)
During Navratri, you can skip the onion and garlic for a vrat-friendly version. For Diwali, serve with a side of poori or bhatura for a truly festive meal.

Serving Suggestions

Chana Masala is incredibly versatile! Serve it with:

• Steamed rice
• Naan or roti
• Bhatura or poori
• 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 as the flavors continue to develop! 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. Adding a pinch of baking soda to the soaking water can help soften them even further.

Can I use dried tomatoes instead of fresh tomato puree?
You can, but the flavor won’t be quite the same. If using dried tomatoes, rehydrate them in hot water before blending into a puree.

What can I substitute for cashew nuts in the coconut paste?
Sunflower seeds or almonds can be used as a substitute, but the flavor and texture will be slightly different.

How can I adjust the thickness of the Chana Masala gravy?
If it’s too thick, add a little hot water. If it’s too thin, simmer for a few more minutes uncovered.

What is the role of fennel seeds in this recipe, and can I omit them?
Fennel seeds add a unique sweetness and aroma. While you can omit them, they really elevate the flavor profile.

Can I make this Chana Masala ahead of time?
Absolutely! It’s a great make-ahead dish. The flavors actually improve with time.

What is the best way to serve Chana Masala for a potluck?
Transport it in a slow cooker to keep it warm, and bring a side of naan or rice for easy serving.