Authentic Chana Masala Recipe – Spicy Chickpea Curry

Last Updated on 1 month by Neha Deshmukh

Authentic Chana Masala Recipe – Spicy Chickpea Curry

Hey everyone! If you’re anything like me, a comforting bowl of Chana Masala is pure happiness. This isn’t just a recipe; it’s a hug in a bowl, packed with flavour and warmth. I remember the first time I tried to make this – it took a few attempts to get it just right, but now it’s a family favourite I’m so excited to share with you. Let’s get cooking!

Why You’ll Love This Recipe

This Chana Masala recipe is all about bold flavours and a satisfying texture. It’s a classic North Indian dish, and for good reason! It’s relatively easy to make, especially with a multi-cooker, and it’s incredibly versatile. Plus, it’s naturally vegan and gluten-free, making it a great option for lots of different dietary needs. You’ll love how the spices bloom in the oil, creating a fragrant base for the chickpeas to soak up all that goodness.

Ingredients

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

• 1 cup dried chickpeas (approx. 200g)
• 1 cup water (for initial soak) + 2 cups water (for cooking)
• 2 tablespoons olive oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 green chili, finely chopped
• 1 cup red onion, chopped (approx. 150g)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon sweet paprika (Kashmiri chili powder)
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 2 tomatoes, chopped (approx. 300g)
• 1 teaspoon salt (or to taste)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special:

• Kashmiri Chili Powder: This is key for that beautiful, vibrant red colour and a lovely, mild heat. It’s different from regular chili powder – it’s more about colour than intense spice. If you can’t find it, you can substitute with a mix of paprika and a pinch of cayenne, but it won’t be quite the same.
• Dried Chickpeas vs. Canned: Trust me on this one – dried chickpeas have a much better texture. They hold their shape beautifully and absorb all the flavours. Canned chickpeas can work in a pinch (see FAQs!), but they’ll be softer.
• Regional Spice Blends: Every family has their own little twist on Chana Masala! Some add amchur (dried mango powder) for tanginess, others use a pinch of asafoetida (hing) for depth. Feel free to experiment!
• Mustard Seeds: Don’t skip these! They pop and crackle in the hot oil, releasing a wonderful aroma that’s essential to the flavour profile.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your dried chickpeas a good wash. Then, soak them in plenty of water for at least 6-8 hours, or ideally overnight. This helps them cook evenly and become beautifully tender.
2. Once soaked, drain the chickpeas and add them to your multi-cooker with 1.5 cups of fresh water. Pressure cook on High for 26 minutes. After the pressure releases naturally, drain the chickpeas and set them aside.
3. Now for the flavour base! Select the ‘Brown’ function on your multi-cooker. Add the olive oil, mustard seeds, and cumin seeds. Watch closely – they’ll start to crackle and pop, which means they’re ready.
4. Add the chopped green chili and red onion. Sprinkle with a little salt – this helps soften the onions. Cook until the onions are translucent and softened.
5. Stir in the ginger-garlic paste and cook for about a minute until fragrant. Then, add all your spices – turmeric, paprika, cayenne, cumin, and coriander. Mix well to coat everything.
6. Add the chopped tomatoes and cook until they soften and break down. This usually takes about 5-7 minutes.
7. Finally, add the cooked chickpeas and 1 cup of water. Pressure cook for another 9 minutes. Once the pressure is released, stir in the garam masala and garnish generously with fresh cilantro.

Expert Tips

• Don’t overcrowd the multi-cooker when browning the spices. Work in batches if needed.
• Taste and adjust the seasoning as you go. Everyone’s spice preference is different!
• A squeeze of lemon juice at the end brightens up the flavours beautifully.

Variations

• Vegan Adaptation: This recipe is already vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: My family loves a bit of heat, but you can easily adjust the cayenne pepper to your liking. Start with a pinch and add more gradually. For a milder flavour, skip the cayenne altogether.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Festival Adaptations: During Navratri, you can skip the onion and garlic for a vrat-friendly version. For Diwali, serve with poori or bhatura for a truly festive meal!

Serving Suggestions

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

• Steamed rice
• Warm naan or roti
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers? Yes, please! Chana Masala keeps well in the refrigerator for up to 3 days. Store it in an airtight container. It also freezes beautifully for up to 2 months. Just thaw overnight and reheat gently.

FAQs

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

Soaking overnight is ideal! But if you’re short on time, you can do a quick soak: cover the chickpeas with boiling water for at least an hour.

2. Can I use canned chickpeas in this recipe, and if so, how should I adjust the cooking time?

You can! Drain and rinse a 15-ounce can of chickpeas. Add them in step 7 and pressure cook for just 3-4 minutes.

3. What is Kashmiri chili powder, and can I substitute it with another chili powder?

Kashmiri chili powder is prized for its vibrant colour and mild heat. If you can’t find it, you can try a mix of paprika and a pinch of cayenne pepper, but the colour won’t be as rich.

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

A squeeze of lemon or lime juice at the end adds a lovely tang. You can also add a pinch of amchur (dried mango powder) while cooking the tomatoes.

5. What is the best way to prevent the Chana Masala from becoming too dry?

Add a little extra water if needed during the pressure cooking process. You can also stir in a tablespoon of yogurt or cream at the end for a richer, creamier texture.

Enjoy! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!