Authentic Chana Masala Recipe – Paneer & Amla Infused Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – Paneer & Amla Infused Curry

Hey everyone! If you’re anything like me, a comforting bowl of Chana Masala is pure happiness. This isn’t just any Chana Masala though – we’re taking things up a notch with soft paneer and a secret ingredient for a beautiful color and depth of flavor. I first made this version for a family gathering, and it was an instant hit! It’s become a regular request ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Chana Masala recipe is special. It’s packed with flavor, incredibly satisfying, and surprisingly easy to make once you get the hang of it. The addition of paneer adds a lovely creaminess, and the amla (or tea bag – don’t worry, I’ll explain!) gives it a unique tang and gorgeous hue. It’s a hug in a bowl, honestly. Plus, it’s perfect for a weeknight dinner or a festive celebration.

Ingredients

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

• 1 cup dried white chickpeas (approx. 200g)
• 3 cups water (for pressure cooking)
• 2 small tej patta (Indian bay leaf)
• 2 inches cinnamon stick
• 2 black cardamoms
• 1 teaspoon ginger paste
• 1 teaspoon salt
• 3-4 dried Indian gooseberries (amla) or 1 black tea bag
• 2 tablespoons oil
• ?? cup chopped onions (about 1.5-2 cups)
• ?? cup chopped tomatoes (about 1.5-2 cups)
• 100-150 grams paneer (cubed)
• 2-3 green chilies (slit)
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon red chili powder
• ?? teaspoon garam masala (about 1-1.5 tsp)
• ?? teaspoon turmeric powder (about ½ tsp)
• 1 teaspoon amchur powder
• ?? teaspoon kasuri methi (about 1 tbsp)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish, so here are my tips:

• Amla/Tea Bag: This is my little secret! Amla adds a beautiful tartness and a lovely reddish hue to the gravy. If you can’t find amla, a black tea bag works surprisingly well to achieve a similar color. Don’t worry, you won’t taste the tea!
• White Chickpeas vs. Kabuli Chana: I prefer using white chickpeas (chole) for a more authentic flavor and texture. Kabuli chana (the beige ones) are fine too, but they tend to be a bit creamier.
• Kasuri Methi: This dried fenugreek leaf is essential for that classic Chana Masala aroma. You can find it at most Indian grocery stores. A little goes a long way!
• Spice Blends: Spice levels vary regionally in India. Feel free to adjust the red chili powder and garam masala to your liking. Some families add a pinch of asafoetida (hing) for extra depth – totally up to you!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Chickpeas: Start by soaking the dried chickpeas in plenty of water overnight (at least 7-8 hours). This is crucial for tender chickpeas.
2. Pressure Cook: Drain and rinse the soaked chickpeas. Add them to your pressure cooker with 3 cups of water, the tej patta, cinnamon, black cardamoms, ginger paste, salt, and the amla or tea bag. Pressure cook for 10-12 whistles, or until the chickpeas are beautifully soft. Remember to let the pressure release naturally. Discard the amla/tea bag.
3. Sauté the Aromatics: While the chickpeas are cooking, heat the oil in a large pan. Add the chopped onions and sauté until they turn golden brown. Then, add the ginger-garlic paste and cook for another minute until fragrant.
4. Build the Gravy: Add the chopped tomatoes and cook until they become mushy and softened. Now, stir in the coriander powder, cumin powder, red chili powder, turmeric powder, and garam masala. Cook for a couple of minutes, stirring constantly, until the spices are fragrant.
5. Combine & Simmer: Add the cooked chickpeas (with some of the cooking liquid!) and the slit green chilies to the pan. Add about 1 cup of the chickpea stock (or water if you don’t have enough stock). Bring to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld together and the gravy to thicken.
6. Thicken the Curry: To thicken the gravy even further, gently mash a few of the chickpeas with the back of a spoon. If the gravy is still too thin, add a little more water to adjust the consistency.
7. Add Paneer & Finish: Gently stir in the cubed paneer, kasuri methi, and amchur powder. Turn off the heat immediately to prevent the paneer from becoming rubbery.
8. Garnish & Serve: Garnish with fresh coriander leaves and a sprinkle of ginger julienne. Serve hot with roti, naan, or rice.

Expert Tips

• Don’t skip the soaking step! It really makes a difference in the texture of the chickpeas.
• Adjust the amount of green chilies to your spice preference.
• Don’t overcook the paneer, or it will become tough.

Variations

• Vegan Adaptation: Simply omit the paneer! You can add some potatoes or cauliflower for extra heartiness.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-based ingredients.
• Spice Level Adjustment: For a milder flavor, reduce the red chili powder. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a dash of smoked paprika for a smoky heat!

Festival Adaptations

This Chana Masala is perfect for festivals! During Navratri, you can skip the paneer and enjoy it as a satisfying, protein-rich meal. For Diwali, it’s a wonderful addition to your festive spread.

Serving Suggestions

I love serving this Chana Masala with:

• Warm, fluffy roti or naan
• Steaming basmati rice
• A side of raita (yogurt dip)
• A simple onion and lemon 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 have had time to develop! You can also freeze it for up to 2 months.

FAQs

What is the secret to a flavorful Chana Masala?

Patience! Allowing the spices to bloom and the flavors to meld together is key. Don’t rush the process.

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 the chickpeas in the gravy for about 10-15 minutes.

What does Amla (Indian Gooseberry) add to the Chana Masala? Can I omit it?

Amla adds a unique tartness and a beautiful color. You can omit it, but the flavor will be slightly different. The tea bag is a good substitute for color.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little water. If it’s too thin, mash a few chickpeas or simmer for a longer time.

What is Kasuri Methi and where can I find it?

Kasuri Methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.

How do I prevent the paneer from becoming rubbery in the curry?

Add the paneer at the very end and turn off the heat immediately. Don’t overcook it!

Can this Chana Masala be made ahead of time?

Absolutely! You can make the Chana Masala a day or two in advance. The flavors will actually deepen over time. Just add the paneer right before serving.