Authentic Chana Masala Recipe – Coconut & Spice Infused Chickpeas

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – Coconut & Spice Infused Chickpeas

Introduction

Oh, Chana Masala! Just the aroma instantly transports me back to my grandmother’s kitchen. This isn’t just a chickpea curry; it’s a hug in a bowl, packed with flavour and warmth. I’ve been perfecting this recipe for years, and I’m so excited to finally share my version – a little different, thanks to a generous dose of coconut and a special blend of spices. It’s a bit of a labour of love, but trust me, every minute is worth it.

Why You’ll Love This Recipe

This Chana Masala is special. It’s not your average recipe! The coconut adds a subtle sweetness and creaminess that balances the spices beautifully. It’s a flavour profile I grew up with, and it’s incredibly comforting. Plus, it’s a fantastic source of plant-based protein and fibre, making it a healthy and satisfying meal.

Ingredients

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

• 1 cup chana (white chickpeas)
• 1 cup onion, finely chopped
• ½ cup tomato, roughly chopped
• ¼ teaspoon turmeric powder
• 1 teaspoon red chili powder
• ½ teaspoon coriander powder
• ½ teaspoon garam masala powder
• 1 teaspoon ginger garlic paste
• 1 tablespoon coriander leaves
• 1 teaspoon kasoori methi
• 2 tablespoons oil
• ¼ inch cinnamon stick
• 1 clove
• 1 cardamom pod
• 1 star anise
• Few curry leaves
• ½ cup fresh coconut
• ½ inch ginger
• 1 garlic clove
• ½ teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 10 black peppercorns
• 1 green chili
• 10 cashews

Ingredient Notes

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

• Chana (White Chickpeas): Varieties & Quality: I prefer the kabuli chana – they’re larger and creamier. Look for chickpeas that are plump and evenly coloured.
• Coconut: Fresh vs. Dried – Which to Use: Fresh coconut is best, hands down! It adds a lovely fragrance. If you can’t find fresh, unsweetened desiccated coconut works well too. You’ll need about ½ cup of desiccated coconut rehydrated in warm water.
• Spice Blend: The Heart of Chana Masala: Don’t skimp on the spices! They’re what give this dish its signature flavour. I like to use whole spices whenever possible and grind them myself for maximum freshness.
• Regional Variations in Spice Levels: Chana Masala spice levels vary hugely across India. Some regions prefer a milder flavour, while others like it fiery hot. We’ll talk about adjusting this later!
• Kasoori Methi: The Secret Ingredient: This dried fenugreek leaf adds a unique, slightly bitter flavour that’s essential to authentic Chana Masala. Don’t skip it! You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana overnight, or for at least 8 hours. This is crucial for tender chickpeas. Drain them well and then pressure cook with water for about 5 whistles, until they’re beautifully tender.
2. While the chana is cooking, let’s make the coconut paste. Blend the coconut, ginger, cardamom, cinnamon, clove, garlic, cumin, fennel, peppercorns, green chili, and cashews into a super smooth paste. Add a little water if needed to help it blend.
3. Now, heat the oil in a pot. Add the cinnamon stick, clove, cardamom pod, star anise, and curry leaves. Let them sizzle for a few seconds until fragrant – this is called tempering, and it’s key to building flavour.
4. Add the chopped onions and sauté them with the ginger-garlic paste and a pinch of salt until they turn golden brown. Then, add the chopped tomatoes and cook until they become mushy and soft.
5. Time for the spice powders! Mix in the turmeric, red chili, coriander, and garam masala powders. Sauté for a minute, then add the coconut paste and 1 cup of water. Let it simmer for a few minutes.
6. Add the cooked chana to the gravy. Gently mash a few of the chickpeas with the back of a spoon – this helps to thicken the gravy. Simmer covered for about 10 minutes, allowing the flavours to meld together.
7. Finally, garnish with fresh coriander leaves and kasoori methi. Serve hot with chapati or rice.

Expert Tips

A few little secrets to make your Chana Masala even better!

• Soaking & Cooking Chana for Perfect Texture: Don’t rush the soaking! It really does make a difference. If you forget to soak, you can quick-soak them by boiling for 2 minutes, then letting them sit for an hour.
• Achieving the Right Gravy Consistency: If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.
• Tempering Spices: A Guide to Fragrance: Be careful not to burn the spices when tempering! Keep the heat medium-low and watch them closely.
• Blending the Coconut Paste: Smoothness is Key: A smooth coconut paste is essential for a creamy gravy. A high-powered blender works best.

Variations

Let’s get creative!

• Vegan Chana Masala: This recipe is naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Gluten-Free Chana Masala: This recipe is also gluten-free.
• Spice Level Adjustments (Mild, Medium, Hot): Reduce or omit the red chili powder for a milder flavour. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptations (Navratri, Diwali): During Navratri, you can skip the onion and garlic for a vrat (fasting) friendly version.
• Restaurant-Style Chana Masala: For a richer, restaurant-style flavour, add a tablespoon of butter or ghee towards the end of cooking.

Serving Suggestions

Chana Masala is incredibly versatile. I love serving it with:

• Warm, fluffy basmati rice
• Soft, flaky chapati or roti
• A side of cooling raita (yogurt dip)
• A simple onion and lemon salad

Storage Instructions

Leftover Chana Masala keeps well in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

• Can I use canned chickpeas instead of dried? Yes, you can! Drain and rinse a 15-ounce can of chickpeas and add them in step 6. Reduce the simmering time to 5 minutes.
• How do I adjust the spice level of this chana masala? Start with less red chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.
• What is the best way to store leftover chana masala? Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Can I make this recipe in an Instant Pot? Absolutely! Sauté the onions and spices in the Instant Pot, then add the chickpeas, coconut paste, and water. Cook on high pressure for 10 minutes, followed by a natural pressure release.
• What is the purpose of adding kasoori methi? Kasoori methi adds a unique, slightly bitter flavour that’s essential to authentic Chana Masala.
• What rice varieties pair best with Chana Masala? Basmati rice is a classic choice. Jeera rice (cumin rice) also pairs beautifully.