Authentic Chana Masala Recipe – Potatoes & Chickpeas in Tomato Gravy

Last Updated on 4 months by Neha Deshmukh

Authentic Chana Masala Recipe – Potatoes & Chickpeas in Tomato Gravy

Introduction

Oh, Chana Masala! Just the aroma instantly transports me back to my grandmother’s kitchen. This dish is pure comfort food – a warm, flavorful hug in a bowl. It’s a staple in Indian households, and honestly, every family has their own little twist on it. I’m so excited to share my version with you, a recipe I’ve perfected over the years. It’s surprisingly easy to make, even if you’re new to Indian cooking, and the results are so worth it.

Why You’ll Love This Recipe

This Chana Masala recipe is all about bold flavors and simple techniques. It’s packed with protein from the chickpeas, hearty potatoes, and a wonderfully tangy tomato gravy. Plus, it’s a fantastic weeknight meal that comes together in under 30 minutes! It’s also incredibly versatile – adjust the spice level to your liking, and feel free to experiment with different variations.

Ingredients

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

• 2 tbsp light cooking oil
• 1 tsp cumin seeds
• 1 cinnamon stick
• 1 large onion, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp chilli powder (adjust to taste)
• 1 tbsp coriander powder
• 0.5 tsp amchur powder (dried mango powder)
• 1 tsp garam masala powder
• 2 tbsp tomato paste
• 2 medium tomatoes, chopped
• 1 large can (approx. 400g) chickpeas, drained and rinsed
• 2 medium potatoes, peeled and chopped
• Water, as needed
• Salt, to taste
• A handful of chopped fresh cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this Chana Masala.

• Amchur Powder: Don’t skip this! It adds a lovely tanginess that really balances the spices. It’s a key ingredient in North Indian cuisine. If you absolutely can’t find it, a squeeze of lemon juice at the end can work in a pinch, but it won’t be quite the same.
• Spice Blends: Spice levels vary hugely across India. Some regions prefer a hotter Chana Masala, while others lean towards milder flavors. Feel free to adjust the chilli powder to your preference. You can also add a pinch of turmeric for color and extra health benefits.
• Chickpeas: I often use canned chickpeas for convenience, but dried chickpeas are fantastic too! If using dried, soak them overnight and then boil until tender before adding them to the recipe. About 1 cup of dried chickpeas will yield roughly 3 cups cooked.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large pan or pot over medium heat. Once hot, add the cumin seeds and cinnamon stick. Let them sizzle for about 30 seconds, until fragrant – this is where the magic begins!
2. Add the chopped onion and cook until it turns translucent and slightly golden brown, about 5-7 minutes. Stir in the ginger-garlic paste and cook for another minute until you can really smell its aroma.
3. Now, add the chilli powder, coriander powder, amchur powder, and garam masala powder. Cook for 1-2 minutes, stirring constantly, to toast the spices. This step really blooms the flavors.
4. Stir in the tomato paste and cook for another minute. Then, add the chopped tomatoes and salt. Cook until the tomatoes soften and release their oil, about 5-7 minutes. You’ll notice the mixture thickening up nicely.
5. Add the drained and rinsed chickpeas and chopped potatoes. Pour in enough water to cover the chickpeas and potatoes – about 1-2 cups should do it. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the potatoes are tender.
6. Check the consistency. If it’s too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.
7. Finally, garnish with a generous handful of chopped fresh cilantro and serve warm!

Expert Tips

• Don’t be afraid to adjust the spices! Taste as you go and add more chilli powder or garam masala if you like.
• For a richer flavor, you can add a tablespoon of butter or ghee towards the end of cooking.
• A splash of lemon juice at the end brightens up the flavors even more.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Spice Level Adjustments:
  • Mild: Reduce the chilli powder to ½ tsp or omit it altogether.
  • Medium: Use 1 tsp chilli powder.
  • Hot: Add 1.5 – 2 tsp chilli powder, or add a pinch of cayenne pepper.
• Punjabi vs. Delhi Style Chana Masala: Punjabi Chana Masala often includes a touch of anardana (pomegranate seeds) for extra tang, while Delhi style is known for its bolder spice blend.
• Festival Adaptations: During Navratri, you can skip the potatoes for a fasting-friendly version. For Diwali, a richer, more elaborate Chana Masala is often made with extra spices and sometimes even a cashew paste for added creaminess.

Serving Suggestions

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

• With fluffy basmati rice – a classic pairing!
• With warm, soft naan bread or roti – perfect for scooping up the gravy.
• As part of a thali (Indian platter) with other dishes like dal, raita, and salad.
• With a side of sliced onions and lemon wedges.

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 meld together! You can also freeze it for up to 2 months.

FAQs

• What is the best way to soak and cook dried chickpeas for Chana Masala? Soak 1 cup of dried chickpeas overnight in plenty of water. Drain and rinse, then cook in a pressure cooker or pot with fresh water for about 45-60 minutes, or until tender.
• Can I make Chana Masala ahead of time? Absolutely! It’s a great make-ahead dish. The flavors develop even more overnight.
• What is Amchur powder and can I substitute it? Amchur powder is made from dried unripe mangoes and adds a tangy flavor. If you can’t find it, a squeeze of lemon juice can work, but it won’t be exactly the same.
• How can I adjust the spice level of this Chana Masala? Easily! Just adjust the amount of chilli powder you use.
• What is the best accompaniment to serve with Chana Masala? Fluffy basmati rice and warm naan bread are classic choices, but it also pairs well with roti, salad, and raita.