Authentic Chana Masala Recipe – Fennel & Spice Infused Chickpeas

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – Fennel & Spice Infused Chickpeas

Introduction

Oh, Chana Masala! Just the aroma instantly transports me back to my grandmother’s kitchen. This isn’t just a recipe; it’s a hug in a bowl, a taste of home, and a dish I’ve perfected over the years. I’m so excited to share my version with you – a truly authentic Chana Masala, brimming with flavour thanks to a generous helping of fennel seeds. It’s a little bit special, and I think you’ll absolutely love it.

Why You’ll Love This Recipe

This Chana Masala isn’t your average chickpea curry. The fennel seeds add a subtle sweetness and depth that you won’t find in many recipes. It’s comforting, flavourful, and surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s a fantastic source of plant-based protein and fibre!

Ingredients

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

• ¾ cup chana (chickpeas)
• 1 small onion (chopped finely)
• 1.5 teaspoon red chili powder
• 0.75 teaspoon coriander powder
• 1 teaspoon garam masala
• 2.5 cups water
• 2 teaspoon oil (for sautéing)
• 3 tomatoes (chopped)
• 1 onion (chopped roughly)
• 1 ginger (1-inch piece)
• 6 garlic cloves
• 1 teaspoon fennel seeds
• 0.5 teaspoon pepper

Ingredient Notes

Let’s talk ingredients! Fennel seeds (saunf) are a game-changer in North Indian cuisine. They add a beautiful anise-like flavour that complements the spices perfectly. My nani (grandmother) always used them, and I’ve carried on the tradition.

Now, about the chickpeas. You can use either Kabuli Chana (white chickpeas) or Desi Chana (brown chickpeas). Kabuli Chana has a milder flavour and creamier texture, while Desi Chana is nuttier and holds its shape better. I personally prefer Kabuli Chana for this recipe, but feel free to experiment!

Traditionally, mustard oil is used for tempering in North India, lending a pungent flavour. However, vegetable oil works perfectly well if you don’t have mustard oil on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak those chickpeas overnight. This is key to getting them nice and tender.
2. The next day, drain the chickpeas and add them to your pressure cooker with 1.5 cups of water. Pressure cook for about 5 whistles, or until they’re beautifully tender.
3. While the chickpeas are cooking, let’s make the flavour base. Sauté the finely chopped onion, chopped tomatoes, ginger, and garlic in oil until they’re soft and fragrant.
4. Once cooled, blend this mixture with the fennel seeds and pepper into a smooth paste. This is where the magic really starts to happen!
5. In a separate pan, heat a little more oil and temper with cinnamon, cloves, and bay leaf. Fry the roughly chopped onion until golden brown.
6. Add the spice paste and cook until it’s beautifully aromatic – about 5-7 minutes. Don’t rush this step!
7. Now, add the cooked chickpeas (along with the water they cooked in!) to the pan. Pressure cook for just one whistle.
8. Adjust the salt to your liking and add a little more water if you prefer a thinner consistency.
9. Simmer for a good 10-15 minutes, until the oil starts to separate from the gravy. This is a sign that the flavours have melded together beautifully.
10. Finally, garnish with fresh coriander leaves and a squeeze of lemon juice. Serve hot and enjoy!

Expert Tips

• Don’t skip the soaking step! It really does make a difference in the tenderness of the chickpeas.
• Roasting the fennel seeds lightly before grinding enhances their flavour.
• For a richer flavour, add a tablespoon of cashew paste to the gravy.

Variations

• My friend Priya loves adding a diced potato to her Chana Masala. It adds a lovely heartiness.
• For a tangier flavour, my mom always adds a teaspoon of amchur (dried mango powder).
• My family enjoys a slightly sweeter version with a pinch of sugar.

Vegan Adaptation

This recipe is naturally vegan! Just ensure you’re using vegetable oil and no ghee.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chili powder to ½ teaspoon.
• Medium: Use the recipe as is.
• Hot: Add an extra ½ teaspoon of red chili powder or a pinch of cayenne pepper.

Festival Adaptations (Navratri, Diwali)

Chana Masala is a popular dish during festivals like Navratri and Diwali. For Navratri, ensure you’re not using onions or garlic (you can substitute with ginger paste).

Serving Suggestions

Chana Masala is best served hot with:

• Steamed rice
• Fluffy naan bread
• Bhature (fried bread)
• A side of raita (yogurt dip)

Storage Instructions

Leftover Chana Masala can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months.

FAQs

What is the best way to soak chickpeas for optimal tenderness?

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

Can I use canned chickpeas instead of dried? What adjustments should I make?

Yes, you can! Drain and rinse a 15-ounce can of chickpeas. Reduce the cooking time to just simmering them in the gravy for about 10-15 minutes.

What is the role of fennel seeds in Chana Masala? Can I substitute it?

Fennel seeds add a unique sweetness and depth of flavour. If you absolutely can’t find them, you can try substituting with a pinch of anise seeds, but it won’t be quite the same.

How can I adjust the tanginess of the Chana Masala?

Add a squeeze of lemon juice or a teaspoon of amchur (dried mango powder) to adjust the tanginess.

What is the best way to control the spice level in this recipe?

Adjust the amount of red chili powder to your liking. Start with less and add more as needed.

How does using a pressure cooker affect the flavor compared to slow cooking?

Pressure cooking cooks the chickpeas quickly, preserving their flavour and texture. Slow cooking will result in a more developed flavour, but it will take significantly longer. Both methods work well!