Authentic Chana Masala Recipe – Mint & Ginger Flavored Chickpeas

Neha DeshmukhRecipe Author
Ingredients
6
Person(s)
  • 2 cup
    Chickpeas
  • 1 count
    Salt
  • 3 cup
    Water
  • 1 cup
    Mint leaves
  • 1 cup
    Coriander leaves
  • 2 count
    Green chilli
  • 1 tablespoon
    Ginger
  • 2 tablespoon
    Ghee
  • 1 teaspoon
    Cumin
  • 3 count
    Bay leaf
  • 1 teaspoon
    Roasted Cumin powder
  • 1 teaspoon
    Coriander powder
  • 1 teaspoon
    Chaat masala powder
  • 1 teaspoon
    Dry ginger powder
  • 1 teaspoon
    Mint powder
  • 0.25 cup
    Tamarind water
  • 1 tablespoon
    Jaggery
Directions
  • Soak chickpeas in water for 8-10 hours. Drain and pressure cook with salt and 3 cups water for 4-5 whistles until tender.
  • Blend mint leaves, coriander leaves, green chilies, ginger, and 2 tbsp water to make a smooth green paste.
  • Heat ghee in a skillet. Add cumin seeds and bay leaves, and sauté until aromatic.
  • Add prepared green paste and sauté for 2-3 minutes until the raw smell disappears.
  • Mix in cooked chickpeas along with the cooking water. Stir well.
  • Add roasted cumin powder, coriander powder, chaat masala, dry ginger powder, mint powder, tamarind water, and jaggery. Simmer for 10 minutes.
  • Adjust consistency by adding water if needed. Serve hot with aloo tikki, samosa, or chaat toppings.
Nutritions
  • Calories:
    164 kcal
    25%
  • Energy:
    686 kJ
    22%
  • Protein:
    5 g
    28%
  • Carbohydrates:
    22 mg
    40%
  • Sugar:
    7 mg
    8%
  • Salt:
    65 g
    25%
  • Fat:
    7 g
    20%

Last Updated on 4 months by Neha Deshmukh

Authentic Chana Masala Recipe – Mint & Ginger Flavored Chickpeas

Hey everyone! If you’re anything like me, a good bowl of Chana Masala is ultimate comfort food. It’s warm, flavorful, and just…hits the spot. I remember the first time I tried to make this at home – it wasn’t quite right, but after years of tweaking and learning from my mom, I’ve finally perfected a recipe that I’m so excited to share with you. This isn’t your average Chana Masala; the addition of fresh mint and ginger really elevates the flavors. Let’s get cooking!

Why You’ll Love This Recipe

This Chana Masala recipe is special because it’s bursting with fresh flavors. The mint and ginger add a brightness that you don’t often find in traditional recipes. It’s also surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s incredibly versatile – perfect for a weeknight dinner or a festive gathering. You’ll absolutely love how aromatic and delicious this dish is!

Ingredients

Here’s what you’ll need to make this amazing Chana Masala:

  • 2 cup Chickpeas
  • to taste Salt
  • 3 cup Water
  • 1 cup Mint leaves
  • 1 cup Coriander leaves
  • 2-3 Green chilli
  • 1 tablespoon Ginger
  • 2 tablespoon Ghee
  • 1 teaspoon Cumin
  • 3 Bay leaf
  • 1 teaspoon Roasted Cumin powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Chaat masala powder
  • 1 teaspoon Dry ginger powder (Sonth)
  • 1 teaspoon Mint powder
  • ¼ cup Tamarind water
  • 1 tablespoon Jaggery

Ingredient Notes

Let’s talk ingredients! Using fresh mint and coriander is key here – they really make the dish sing. Don’t skimp on these!

Now, about that dry ginger powder, or sonth as it’s known in Hindi. It adds a lovely warmth and depth of flavor that’s so characteristic of North Indian cuisine. You can find it at most Indian grocery stores, or even online.

Tamarind water and jaggery are a bit of a balancing act. The amount of tamarind water you use will depend on how tangy you like your Chana Masala. Jaggery adds a subtle sweetness that complements the tanginess beautifully. Some regions prefer a more sour flavor, while others lean towards the sweeter side – feel free to adjust to your liking! You can substitute tamarind water with lemon juice if needed, but the flavor profile will be slightly different.

Step-By-Step Instructions

Alright, let’s get down to business!

  1. First things first, soak your chickpeas in plenty of water for 8-10 hours. This helps them cook evenly and become nice and creamy. Once soaked, drain them and pop them into a pressure cooker with salt and 3 cups of water. Cook for 4-5 whistles, or until they’re beautifully tender.
  2. While the chickpeas are cooking, let’s make the green paste. In a blender, combine the mint leaves, coriander leaves, green chillies, and ginger with 2 tablespoons of water. Blend until you have a smooth, vibrant green paste.
  3. Now, heat the ghee in a skillet over medium heat. Once hot, add the cumin seeds and bay leaves. Sauté for a few seconds until they become fragrant – this is where the magic starts!
  4. Add the prepared green paste to the skillet and sauté for 2-3 minutes, until the raw smell disappears. You want to cook it through, but not burn it.
  5. Time to add the chickpeas! Pour in the cooked chickpeas along with the cooking water. Stir well to combine everything.
  6. Now for the spices! Add the roasted cumin powder, coriander powder, chaat masala, dry ginger powder, mint powder, tamarind water, and jaggery. Stir everything together and let it simmer for about 10 minutes, allowing the flavors to meld.
  7. Give it a taste and adjust the consistency by adding a little water if needed. You want it to be thick and flavorful, but not too dry. Serve hot!

Expert Tips

  • Don’t overcook the chickpeas! You want them to hold their shape, but be tender enough to easily mash with a fork.
  • Roasting the cumin seeds before grinding them enhances their flavor.
  • Simmering the Chana Masala for longer allows the flavors to develop even further.

Variations

  • Vegan Adaptation: Simply swap the ghee for a plant-based oil like sunflower or canola oil. It works beautifully!
  • Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
  • Spice Level: If you like things extra spicy, add another green chilli or a pinch of red chilli powder. My friend, Priya, always adds a dash of cayenne pepper!
  • Festival Adaptations: For Navratri or other fasting periods, you can skip the chickpeas and use potatoes (aloo) instead. Also, avoid using ginger and garlic.

Serving Suggestions

Chana Masala is incredibly versatile. It’s fantastic served with:

  • Aloo Tikki (potato patties)
  • Samosas
  • Bhature (fried bread)
  • Rice
  • Naan bread
  • A sprinkle of chopped onions, coriander, and a squeeze of lemon juice

Storage Instructions

Leftover Chana Masala can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight! You can also freeze it for up to 2 months. Just thaw it completely before reheating.

FAQs

1. What is the best type of chickpea to use for Chana Masala?

Kabuli chana (white chickpeas) are traditionally used for Chana Masala. They have a milder flavor and creamier texture.

2. Can I make the Chana Masala ahead of time? How does it affect the flavor?

Absolutely! In fact, Chana Masala often tastes even better the next day as the flavors have had time to meld.

3. What is tamarind water, and can I substitute it with something else?

Tamarind water is made by soaking tamarind pulp in water and then straining it. It adds a lovely tangy flavor. If you can’t find it, you can substitute it with lemon juice, but it won’t have the same depth of flavor.

4. How do I adjust the tanginess of the Chana Masala?

Start with ¼ cup of tamarind water and add more, a tablespoon at a time, until you reach your desired level of tanginess.

5. What are some good accompaniments to serve with Chana Masala besides aloo tikki and samosa?

Rice, naan, bhature, or even a simple side salad all pair wonderfully with Chana Masala!

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