Authentic Chana Masala Recipe – Kabuli Chana & Spice Blend

Last Updated on 3 months by Neha Deshmukh

Authentic Chana Masala Recipe – Kabuli Chana & Spice Blend

Introduction

Oh, Chana Masala! Just the aroma instantly transports me back to bustling street food stalls in Delhi, and my grandmother’s kitchen. It’s a dish that’s close to my heart, and honestly, one I’ve perfected over many years of experimenting. This isn’t just a recipe; it’s a little piece of India I want to share with you. Get ready for a flavour explosion – this authentic Chana Masala is guaranteed to become a family favourite!

Why You’ll Love This Recipe

This Chana Masala recipe is all about flavour. It’s a beautiful balance of tangy tomatoes, aromatic spices, and perfectly cooked chickpeas. It’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s incredibly versatile – perfect for a weeknight dinner, a festive gathering, or even a packed lunch.

Ingredients

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

• 250 gms Kabuli Chana/Chickpeas
• 1 tablespoon oil
• 2 medium onions
• 4 medium tomato puree (about 1 cup)
• 1 small piece ginger
• 2-3 garlic cloves
• 4-5 green chillies
• Salt to taste
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 2 teaspoons roasted coriander powder
• 2 teaspoons roasted cumin powder
• 1 tablespoon chole masala powder
• 1 tablespoon fresh coriander leaves, chopped
• 1 large cinnamon stick
• 2 bay leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Kabuli Chana (Chickpeas): Types & Soaking Tips: I always use Kabuli Chana – they have a lovely, creamy texture. Soaking is essential for tender chickpeas. Plan ahead – 480 minutes (8 hours) is ideal, but even a good 6-8 hours will do.
• Spice Blend: The Heart of Chana Masala – Exploring Chole Masala: Chole Masala is the star! It’s a blend specifically for chickpea curry. You can find it pre-made in most Indian grocery stores, or even online.
• Regional Variations in Spice Levels & Ingredients: Every family has their own secret touch! Some add amchur (dried mango powder) for tanginess, others a pinch of hing (asafoetida) for depth. Feel free to experiment!
• Oil: Choosing the Right Oil for Authentic Flavor: Traditionally, mustard oil is used in North India for a pungent flavour. However, I usually use vegetable oil or sunflower oil for a milder taste that everyone enjoys.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the kabuli chana overnight in plenty of water. This is a crucial step for soft, fluffy chickpeas.
2. The next day, drain the chickpeas and pressure cook them with enough water for 8-10 whistles. Let the pressure release naturally. Don’t rush this!
3. While the chana is cooking, heat the oil in a heavy-bottomed pot. Add the cinnamon stick and bay leaves. Let them sizzle for a moment – this releases their aroma.
4. Now, add the sliced onions and fry until they turn a beautiful golden brown. Patience is key here!
5. Add a paste of onion, ginger, garlic, and green chillies. Sauté until fragrant – about 3-5 minutes. This is where the base flavour starts to build.
6. Stir in the tomato puree and cook until it thickens and the raw smell disappears.
7. Time for the spices! Add salt, red chilli powder, turmeric powder, coriander powder, cumin powder, and chole masala. Cook until the oil starts to separate from the masala – this means it’s beautifully cooked.
8. Gently mix in the boiled chana and its stock. Simmer for 10-15 minutes, allowing the flavours to meld together.
9. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

A few little secrets to take your Chana Masala to the next level:

• Achieving the Perfect Consistency: I like my Chana Masala with a little bit of gravy. If it’s too thick, add a splash of water. If it’s too thin, simmer for a few more minutes.
• Blooming the Spices for Maximum Flavor: Cooking the spices in oil releases their essential oils, creating a more intense flavour. Don’t skip this step!
• Preventing the Chana from Becoming Mushy: Avoid overcooking the chickpeas. They should be tender but still hold their shape.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Chana Masala: This recipe is naturally vegan! Just ensure your chole masala doesn’t contain any hidden animal products.
• Gluten-Free Chana Masala: This recipe is also gluten-free.
• Spice Level Adjustments: Mild to Spicy: Reduce the amount of red chilli powder for a milder flavour, or add more for a fiery kick! My friend, Priya, loves to add a pinch of Kashmiri chilli powder for colour and mild heat.
• Festival Adaptations: Navratri & Diwali Chana Masala: During Navratri, you can skip the onions and garlic for a vrat (fasting) friendly version. For Diwali, I sometimes add a touch of ghee (clarified butter) for extra richness.

Serving Suggestions

Chana Masala is incredibly versatile! Here are a few of my favourite ways to serve it:

• With Bhature (fluffy fried bread) – a classic combination!
• With Poori (deep-fried bread)
• With steamed rice
• With Jeera rice (cumin rice)
• Or simply with a side of roti or naan.

Storage Instructions

Leftovers? Lucky you! Chana Masala tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.

FAQs

Got questions? I’ve got answers!

• What is the best way to soak and cook Kabuli Chana? Soaking overnight is best. For cooking, a pressure cooker is fastest, but you can also simmer them in a pot for 1-2 hours until tender.
• Can I use canned chickpeas instead of dried? Yes, you can! Drain and rinse a 400g can of chickpeas. Reduce the simmering time to 5-10 minutes.
• What is Chole Masala, and can I make it from scratch? It’s a spice blend specifically for chickpea curry. You can make it from scratch, but it’s quite complex. I recommend buying a good quality pre-made blend.
• How can I adjust the spice level of this Chana Masala? Reduce or increase the amount of red chilli powder. You can also add a pinch of cayenne pepper for extra heat.
• What is the best accompaniment to serve with Chana Masala? Bhature is the classic choice, but rice, roti, or naan all work beautifully.
• How long does Chana Masala stay fresh in the refrigerator? Up to 3 days in an airtight container.