Authentic Chana Masala Recipe – Spicy Chickpea Curry with Ajwain

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – Spicy Chickpea Curry with Ajwain

Introduction

Oh, Chana Masala! Just the aroma of this spicy chickpea curry simmering on the stove instantly transports me back to my grandmother’s kitchen. It’s a dish that’s been a staple in our family for generations, and honestly, it’s one of those recipes I just had to learn to perfect. It’s comforting, flavourful, and surprisingly easy to make once you get the hang of it. Today, I’m so excited to share my family’s authentic Chana Masala recipe with you – complete with all the little secrets that make it truly special!

Why You’ll Love This Recipe

This isn’t just any Chana Masala recipe. It’s packed with flavour from a carefully balanced blend of spices, including the wonderfully digestive carom seeds (ajwain). It’s a hearty, satisfying meal that’s perfect for a weeknight dinner or a festive gathering. Plus, it’s naturally vegetarian and can easily be made vegan (more on that later!). You’ll love how the tangy pomegranate powder and mango powder brighten up the rich, earthy chickpeas.

Ingredients

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

• 400g Chickpeas / Kabuli Chana
• 4 tbsp Ghee (or oil for vegan option)
• 1 tbsp Oil
• 2-3 Whole Red Chillies
• 1 tsp Cumin Seeds (Jeera)
• 1 tsp Carrom Seeds (Ajwain)
• 1 inch Cinnamon Stick
• 2-3 Black Cardamom
• 2 Bay Leaves
• 1 tsp Black Salt
• 1 tsp Black Pepper Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder (Jeera)
• 1 tsp Mango Powder (Amchoor)
• 1 tsp Pomegranate Powder (Anardana)
• 2-3 Green Chillies (chopped)
• 15g Ginger (chopped)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Chickpeas / Kabuli Chana – Choosing the best quality: Look for chickpeas that are plump and evenly coloured. Avoid any that are shriveled or have blemishes. I usually buy dried chickpeas as I find the texture is superior, but canned work in a pinch (see FAQs!).
• Ghee – The importance of clarified butter in flavour: Ghee adds a richness and aroma that’s hard to replicate with oil. It’s a traditional ingredient in Indian cooking for a reason! If you’re vegan, you can substitute with a neutral-flavoured oil like sunflower or canola.
• Whole Red Chillies – Regional variations and heat levels: The number of chillies you use will depend on your spice preference. Kashmiri chillies are great for colour and mild heat, while spicier varieties will give you a real kick.
• Carrom Seeds (Ajwain) – Digestive benefits and unique flavour: Don’t skip these! Ajwain has a distinctive flavour and is known for its digestive properties – perfect after a hearty meal.
• Black Cardamom – Distinguishing from green cardamom: Black cardamom has a smoky, almost camphor-like flavour, very different from the sweet, floral aroma of green cardamom. They aren’t interchangeable!
• Pomegranate Powder (Anardana) – Adding tangy flavour: Anardana adds a lovely tartness that balances the spices beautifully. It’s a key ingredient for an authentic Chana Masala.
• Mango Powder (Amchoor) – A souring agent for authentic taste: Amchoor provides another layer of sourness and helps to thicken the gravy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the chickpeas: Wash and soak the chickpeas in plenty of water for 7-8 hours, or even overnight. This is crucial for tender, fluffy chickpeas.
2. Pressure cook the chickpeas: Drain the soaked chickpeas and add them to a pressure cooker with salt and 500ml of water. Pressure cook for 4-5 whistles, or until the chickpeas are tender but still hold their shape.
3. Make the masala: While the chickpeas are cooking, let’s make the magic happen! Grind the whole red chillies, cumin seeds, carrom seeds, cinnamon stick, black cardamom, bay leaves, black salt, black pepper powder, coriander powder, cumin powder, mango powder, and pomegranate powder into a coarse masala blend. You can use a spice grinder or a small blender.
4. Sauté the aromatics: Drain the cooked chickpeas, reserving the cooking water – this is liquid gold! Heat oil in a pan over medium heat and sauté the chopped ginger and green chillies until fragrant.
5. Add the chickpeas: Add the drained chickpeas to the pan and sauté for 2-3 minutes, allowing them to lightly brown.
6. Spice it up!: Mix in the ground masala and boiled potatoes. Pour hot ghee over the mixture and stir well to coat everything evenly.
7. Simmer and thicken: Set aside a small portion of chickpeas for garnish. Add the reserved chickpea water to the pan and simmer until the gravy thickens to your desired consistency.
8. Finish and serve: Return the reserved chickpeas to the pan, mix well, and serve hot with your favourite Indian bread or rice!

Expert Tips

• Don’t overcrowd the pan when sautéing the chickpeas – work in batches if necessary.
• Adjust the amount of water you add to the gravy based on how thick you like your Chana Masala.
• A pinch of garam masala at the end adds a lovely finishing touch.

Variations

• Vegan Chana Masala: Simply substitute the ghee with a neutral-flavoured oil.
• Gluten-Free Chana Masala: This recipe is naturally gluten-free! Just double-check the ingredients you use to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustments – Mild, Medium, Hot: Reduce or increase the number of whole red chillies and black pepper powder to adjust the spice level. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations – Navratri & Diwali variations: During Navratri, you can skip the potatoes and onions for a vrat-friendly version. For Diwali, a generous drizzle of ghee and a sprinkle of chopped coriander leaves make it extra festive.

Serving Suggestions

Chana Masala is incredibly versatile! It’s fantastic with:

• Bhatura (fried bread)
• Naan (leavened bread)
• Kulcha (leavened flatbread)
• Steamed Rice
• Roti (whole wheat flatbread)
• 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 flavours meld together! 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 ideal. 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 the canned chickpeas thoroughly. Reduce the cooking time to just 5-10 minutes to warm them through. You might also need to use less water to achieve the desired gravy consistency.

What is the role of Anardana (pomegranate powder) in Chana Masala?

Anardana adds a unique tangy flavour that’s essential for an authentic Chana Masala. It balances the richness of the chickpeas and spices beautifully.

How can I adjust the spice level of this Chana Masala?

Simply adjust the number of whole red chillies and black pepper powder. You can also remove the seeds from the green chillies to reduce their heat.

What is the best accompaniment to serve with Chana Masala?

Bhatura is a classic pairing, but naan, kulcha, or steamed rice are also delicious options.

Can I make this Chana Masala ahead of time?

Absolutely! Chana Masala actually tastes better the next day. You can make it a day or two in advance and store it in the refrigerator. Just reheat it gently before serving.