Authentic Chana Masala Recipe – Potatoes & Chickpea Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – Potatoes & Chickpea Curry

Hey everyone! If you’re anything like me, a comforting bowl of Chana Masala is pure happiness. It’s one of those dishes that just feels like home, and I’m so excited to share my family’s recipe with you. I first made this when I was just starting to experiment in the kitchen, and it’s been a staple ever since. It’s surprisingly easy to make, packed with flavour, and perfect for a weeknight dinner or a festive gathering. Let’s get cooking!

Why You’ll Love This Recipe

This Chana Masala isn’t just delicious; it’s also incredibly versatile. It’s a hearty, flavourful curry that’s naturally vegan and gluten-free. Plus, it’s a fantastic source of protein and fibre, keeping you full and satisfied. Honestly, what’s not to love? It’s a dish that always brings people together.

Ingredients

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

• 2 cups Chana (Chickpeas)
• 2-3 medium Potatoes
• 2 Tomatoes
• 1 Onion
• 1 tbsp Red chili powder
• 0.75 tbsp Coriander powder
• 1.5 tbsp Chat Masala
• Oil
• Salt
• 3-4 tbsp Fresh coriander leaves
• 2-3 Lemon wedges

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavour.

Chana (Chickpeas): Types & Soaking

I always prefer using Kabuli Chana (white chickpeas) for this recipe, but Desi Chana (brown chickpeas) work beautifully too – they have a slightly nuttier flavour. Soaking is key! It reduces cooking time and makes them easier to digest. I usually soak mine overnight, for at least 8 hours.

Potatoes: Best Varieties for Chana Masala

You want a potato that holds its shape well during cooking. I find Yukon Gold or red potatoes are perfect. They get wonderfully creamy without falling apart. Avoid waxy potatoes if you want a bit more texture.

Tomatoes: Fresh vs. Puree – Which to Use?

Both work! Fresh tomatoes give a brighter, fresher flavour, but tomato puree is super convenient and delivers a rich base. I often use a combination – a couple of fresh tomatoes blended with a little puree. About 300ml of puree is a good substitute for 2 fresh tomatoes.

Spice Blend: The Importance of Freshly Ground Masalas

This is where the magic really happens. While store-bought spice blends are fine in a pinch, freshly ground spices have a much more vibrant flavour. If you can, toast your coriander seeds and red chillies lightly before grinding them – it makes a world of difference!

Regional Variations in Chana Masala

Chana Masala varies so much across India! In Punjab, it’s often richer and creamier. In Delhi, you’ll find a tangier version with amchur (dried mango powder). My recipe leans towards a North Indian style, but feel free to experiment and make it your own. My friend’s grandmother adds a pinch of garam masala – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your chickpeas in plenty of water overnight. Drain them and then pressure cook with fresh water for 3-4 whistles, or until they’re beautifully tender.
2. While the chickpeas are cooking, peel and boil the potatoes until they’re soft. Once cooled, mash them roughly.
3. Heat a generous splash of oil in a pan. Add the chopped onion and sauté until golden brown. Then, add the tomato puree and cook until the raw smell disappears – about 5-7 minutes.
4. Now, add the mashed potatoes and mix well. Stir in the cooked chickpeas (whole and slightly mashed – about a quarter of them) and the ground chickpea paste.
5. Time for the spices! Add water (about 1-2 cups, depending on how thick you like your curry), red chili powder, coriander powder, chat masala, and salt. Bring to a simmer and let it cook for 2-3 minutes, allowing the flavours to meld.
6. Finally, garnish with a generous sprinkle of fresh coriander leaves. 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 to be thick and slightly saucy. If it’s too thick, add a little more water. If it’s too thin, simmer it for a few extra minutes.

Balancing the Spice Levels

Adjust the red chili powder to your liking. Start with less and add more as needed. Remember, you can always add spice, but it’s hard to take it away!

The Role of Tea Bags (Optional)

This is a little trick my dadi (grandmother) taught me. Adding a tea bag (black tea) while pressure cooking the chickpeas helps give them a beautiful colour and adds a subtle depth of flavour. Remove the tea bag before adding the chickpeas to the curry.

Variations

Let’s get creative!

Vegan Chana Masala

This recipe is already vegan! Just ensure your chat masala doesn’t contain any hidden dairy ingredients.

Gluten-Free Chana Masala

Naturally gluten-free!

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Reduce the red chili powder to ½ tbsp.
• Medium: Use 1 tbsp red chili powder.
• Hot: Add 1.5-2 tbsp red chili powder, or a pinch of cayenne pepper.

Festival Adaptations (Navratri, Diwali)

During Navratri, you can skip the potatoes for a completely vrat (fasting) friendly version. For Diwali, I sometimes add a touch of cashew paste for extra richness.

Serving Suggestions

Chana Masala is amazing on its own, but even better with accompaniments! Serve it with:

• Sliced onions
• Lemon wedges
• Rice (jeera rice is my favourite!)
• Roti or naan
• A sprinkle of sev or pomegranate seeds for a little crunch and sweetness.

Storage Instructions

Leftovers? Yes, please! Chana Masala keeps well in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just thaw it overnight and reheat gently.

FAQs

Got questions? I’ve got answers!

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

Soaking chickpeas overnight is great, but adding a pinch of baking soda to the soaking water can help break down the phytic acid, making them even easier to digest.

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

Yes, you can! Drain and rinse a 15oz can of chickpeas. You won’t need to cook them, just add them directly to the tomato base. Reduce the cooking time to just 5-10 minutes to allow the flavours to meld.

How can I adjust the tanginess of the Chana Masala?

Add a squeeze of lemon juice or a pinch of amchur (dried mango powder) to brighten the flavour.

What is the secret to a rich, flavorful tomato base?

Slowly sautéing the tomatoes until they break down and caramelize is key. Don’t rush this step!

Can this recipe be made in an Instant Pot or slow cooker?

Absolutely! For an Instant Pot, use the pressure cook function for 15-20 minutes after sautéing the onions and tomatoes. For a slow cooker, cook on low for 6-8 hours.