Authentic Chana Masala Recipe – Spiced Chickpea Curry

Last Updated on 6 months ago by Neha Deshmukh

Authentic Chana Masala Recipe – Spiced Chickpea Curry

Introduction

Oh, Chana Masala! Just the aroma of this dish simmering on the stove instantly transports me back to my grandmother’s kitchen. It’s a hug in a bowl, honestly. This isn’t just a recipe; it’s a little piece of my heritage, and I’m so excited to share my version with you. It’s a classic North Indian chickpea curry, packed with flavour, and surprisingly easy to make once you get the hang of it. Get ready for a truly satisfying and delicious meal!

Why You’ll Love This Recipe

This Chana Masala is special for a few reasons. It’s incredibly flavourful, with a beautiful balance of spices. It’s also wonderfully comforting – perfect for a cozy night in. Plus, it’s a fantastic source of plant-based protein and fibre, making it a healthy and filling meal. And honestly, who doesn’t love a good curry?

Ingredients

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

• 1 cup Chickpeas (Kabuli Chana) – about 200g
• 1 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 large Onions, finely chopped
• 3 Green Chillies, finely chopped (adjust to your spice preference!)
• 0.75 tsp Ginger Paste
• 1 tsp Garlic Paste
• 1 large Tomato, finely chopped
• 2 tbsp Tomato Paste
• 0.5 tsp Turmeric Powder (Haldi)
• 0.25 tsp Red Chilli Powder
• 0.5 tsp Kashmiri Chilli Powder
• 1 tsp Coriander Powder (Dhaniya)
• 0.5 tsp Fennel Powder (Saunf)
• Salt, to taste
• 0.5 tsp Garam Masala Powder
• Curry Leaves/Coriander Leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this Chana Masala truly shine.

• Kashmiri Chilli Powder: Don’t skip this! It’s not about the heat, but the colour. It gives the curry that gorgeous, vibrant red hue that’s so appealing. You can find it at most Indian grocery stores, or online.
• Fennel Powder (Saunf): This is a bit of a secret weapon in North Indian cooking. It adds a subtle sweetness and depth of flavour that you won’t get with other spices. It’s a game changer!
• Spice Blends: Every family has their own little tweaks to the spice blend. Feel free to adjust the amounts to your liking. Some people add a pinch of amchur (dried mango powder) for tanginess, or a dash of asafoetida (hing) for a unique flavour.
• Chickpeas: Using dried chickpeas that you soak and cook yourself really does make a difference in texture and flavour. But, I’ve included tips for using canned if you’re short on time!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak & Cook the Chickpeas: Start by soaking your chickpeas overnight (or for at least 8 hours) in plenty of water. This helps them cook evenly and become beautifully tender. The next day, drain the chickpeas and cook them with some salt until they’re soft but still hold their shape. This usually takes about 30-40 minutes. Drain and set aside.
2. Temper the Spices: Heat the coconut oil in a large pan or pot over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready! Then, add the cumin seeds and briefly fry them for about 30 seconds.
3. Sauté the Aromatics: Add the chopped onions and green chillies to the pan. Sauté them until they’re soft and golden brown. This takes patience, but it’s worth it! Next, add the ginger and garlic paste and cook for another minute until fragrant.
4. Build the Tomato Base: Add the chopped tomato and cook for about 2 minutes. Stir in the tomato paste and simmer until the tomatoes break down and soften, creating a lovely base for the curry.
5. Bloom the Spices: Now for the magic! Mix together the turmeric powder, red chilli powder, Kashmiri chilli powder, coriander powder, and fennel powder. Add this spice blend to the pan and cook for a minute or two, stirring constantly, until the spices turn fragrant and a beautiful reddish hue. Be careful not to burn them!
6. Combine & Simmer: Add the cooked chickpeas to the pan and mix well, ensuring they’re coated in the spice mixture. Add about 1 cup of water (or more, depending on your desired consistency) and bring to a simmer. Cover the pan and let it simmer for about 5-10 minutes, allowing the flavours to meld together.
7. Finish & Garnish: Finally, sprinkle in the garam masala powder and garnish with fresh curry leaves (or coriander leaves). Give it a final stir and serve hot!

Expert Tips

• Don’t rush the onion sautéing step. Properly browned onions are the foundation of a great curry.
• If the curry is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• My Family’s Secret: My aunt always adds a small piece of jaggery (gur) to balance the spice and add a subtle sweetness.
• Punjabi Style: For a richer, more decadent Chana Masala, add a tablespoon of butter or ghee along with the coconut oil.
• Spicy Kick: If you like it really hot, add a pinch of cayenne pepper or a few more green chillies.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your coconut oil is ethically sourced.

Spice Level Adjustment

• Mild: Reduce the red chilli powder to ⅛ tsp and omit the green chillies.
• Medium: Use the recipe as written.
• Hot: Add an extra ¼ tsp of red chilli powder and use 4-5 green chillies.

Festival Adaptations

Chana Masala is a popular dish during festivals like Navratri and Diwali. During Navratri, it’s often served with rice or a special type of flatbread. For Diwali, it’s a part of the elaborate feast!

Gluten-Free Option

This recipe is naturally gluten-free.

Serving Suggestions

Chana Masala is best served hot with:

• Steamed Rice
• Naan Bread or Roti
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover Chana Masala can be stored in an airtight container in the refrigerator for up to 3 days. The flavours actually develop even more overnight! You can also freeze it for up to 2 months.

FAQs

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

Soaking chickpeas overnight in plenty of water is key. You can also add a pinch of baking soda to the soaking water – this helps to soften the chickpeas even further.

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

Yes, you can! Drain and rinse a 15oz (425g) can of chickpeas. Add them directly to the tomato base in step 6 and simmer for about 5-7 minutes to allow the flavours to meld. You might need to reduce the amount of water you add, as canned chickpeas are already quite soft.

What is Kashmiri chilli powder and why is it used in Chana Masala?

Kashmiri chilli powder is a type of chilli powder from the Kashmir region of India. It’s known for its vibrant red colour and mild heat. It’s used in Chana Masala to give the curry its beautiful colour without adding too much spice.

How can I adjust the tanginess of the Chana Masala?

If you want a tangier Chana Masala, add a squeeze of lemon juice or a pinch of amchur (dried mango powder) at the end of cooking.

What is the best way to store leftover Chana Masala to maintain its flavour?

Store leftover Chana Masala in an airtight container in the refrigerator. Make sure it’s cooled completely before storing.

Can I make this recipe in an Instant Pot?

Absolutely! You can adapt this recipe for the Instant Pot. Sauté the onions and spices using the sauté function, then add the chickpeas, tomatoes, and water. Pressure cook on high for 10-12 minutes, followed by a natural pressure release.