Authentic Chana Masala Recipe – Tamarind & Spice Flavored Chickpeas

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – Tamarind & Spice Flavored Chickpeas

Introduction

Oh, Chana Masala! Just the aroma instantly transports me back to my grandmother’s kitchen. This isn’t just a recipe; it’s a hug in a bowl, a taste of home, and a dish I’ve perfected over the years. I first made this on my own when I was craving a little bit of comfort, and it’s been a family favorite ever since. Today, I’m so excited to share my authentic Chana Masala recipe with you – packed with tangy tamarind, warming spices, and a whole lot of love.

Why You’ll Love This Recipe

This Chana Masala is more than just delicious. It’s relatively easy to make, incredibly satisfying, and bursting with flavour. The tamarind adds a unique tanginess that sets it apart from other chana masala recipes, and the blend of spices is just chef’s kiss. Plus, it’s a wonderfully versatile dish – perfect for a weeknight dinner, a festive gathering, or even a packed lunch.

Ingredients

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

• 2 cups Chickpeas (Chana)
• 2 Tomatoes, Chopped
• 1 cup Onion, Ginger-Garlic Paste
• 2 tbsp Tamarind Paste
• 1 tsp Cumin Seeds
• 1 piece each Whole Garam Masala (Cinnamon Stick, Bay Leaf, Cloves, Black Cardamom)
• 1 pinch Asafoetida / Hing
• 1.5 tsp Red Chili Powder
• 0.25 tsp Garam Masala Powder
• 2 tbsp Chana Masala
• Fresh Coriander Leaves For Garnishing
• Salt To Taste
• 2 tbsp Oil
• 1 tbsp Kasuri Methi / Dried Fenugreek Leaves
• 2 tsp Sugar (Optional)

Ingredient Notes

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

Chickpeas (Chana): Types & Soaking Tips

I 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! Soak 2 cups of chickpeas overnight (at least 8 hours) in plenty of water. This helps them cook evenly and makes them easier to digest.

Tomatoes: Choosing the Right Variety

Ripe, juicy tomatoes are essential. I like using Roma tomatoes because they have a good balance of sweetness and acidity. If you’re using less flavorful tomatoes, a squeeze of lemon juice can brighten things up.

Onion-Ginger-Garlic Paste: Achieving the Perfect Blend

Freshly made paste is always best! Roughly chop 1 large onion, a 1-inch piece of ginger, and 4-5 cloves of garlic. Blend them into a smooth paste with a little water. Trust me, it’s worth the effort.

Tamarind Paste: Regional Variations & Substitutes

Tamarind paste is what gives this Chana Masala its signature tang. You can find it at most Indian grocery stores. If you can’t find it, you can substitute with 2 tablespoons of lemon juice mixed with 1 tablespoon of brown sugar.

Chana Masala: Understanding the Spice Blend

Chana Masala powder is a pre-mixed blend of spices specifically for this dish. You can find it readily available, or make your own if you’re feeling ambitious!

Whole Garam Masala: The Aromatic Foundation

Using whole spices and tempering them in oil releases their full aroma. Don’t skip this step!

Kasuri Methi: The Secret to Authentic Flavor

Kasuri Methi (dried fenugreek leaves) adds a unique, slightly bitter flavour that’s essential for authentic Chana Masala. Crush it between your palms before adding it to release its aroma.

Asafoetida / Hing: Benefits & Usage

A pinch of asafoetida (hing) adds a savoury depth and aids digestion. It has a strong smell, but don’t let that put you off – it mellows out during cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak those chickpeas overnight. Then, drain them and pressure cook with salt and the whole garam masala until they’re tender – about 3-4 whistles, followed by 15 minutes of simmering on low heat.
2. Once cooked, lightly mash about 10% of the chickpeas. This helps thicken the gravy beautifully.
3. Now, let’s build the flavour! Heat the oil in a pot and temper the cumin seeds and asafoetida. Once they splutter, add the onion-ginger-garlic paste and sauté until golden brown.
4. Add the chopped tomatoes and cook until the oil starts to separate from the mixture. This is a sign that they’re cooked through.
5. Stir in the tamarind paste, chili powder, and chana masala powder. Cook for a couple of minutes, allowing the spices to bloom.
6. Add the cooked chickpeas to the spiced tomato mixture. Pour in about 2 cups of water (or more, depending on your desired consistency) and simmer for at least 30 minutes. The longer it simmers, the deeper the flavour will become.
7. Finally, finish with kasuri methi and garam masala powder. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t be afraid to adjust the spices to your liking.
• A splash of lemon juice at the end can brighten up the flavours.
• For a richer flavour, add a tablespoon of cashew paste along with the tomatoes.

Variations

• Vegan Chana Masala: This recipe is naturally vegan!
• Gluten-Free Chana Masala: This recipe is naturally gluten-free!
• Spice Level Adjustments: For mild, reduce the chili powder to ½ tsp. For hot, increase it to 2 tsp or add a chopped green chili.
• Festival Adaptations: During Navratri, skip the onion and garlic for a vrat (fasting) friendly version.
• Instant Pot Chana Masala: You can easily adapt this recipe for the Instant Pot. Pressure cook the chickpeas for 20-25 minutes, then follow the remaining steps using the sauté function.

Serving Suggestions

Chana Masala is fantastic served with:

• Steaming hot rice
• Fluffy naan or roti
• A side of raita (yogurt dip)
• A simple onion and lemon salad

Storage Instructions

Leftover Chana Masala can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

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

Soaking chickpeas overnight in plenty of water is best. You can also add a pinch of baking soda to the soaking water to 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 15-ounce can of chickpeas. Reduce the cooking time to just 15-20 minutes of simmering, as canned chickpeas are already cooked.

What is asafoetida (hing) and can I skip it?

Asafoetida (hing) is a resin with a pungent smell that adds a unique savoury flavour. While you can skip it, it really does enhance the overall taste.

How can I adjust the tanginess of the chana masala?

Add more or less tamarind paste to adjust the tanginess. A squeeze of lemon juice can also help brighten the flavour.

What is the best way to store leftover chana masala and reheat it?

Store in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave. Add a splash of water if it seems too thick.

Can I freeze Chana Masala?

Yes! Chana Masala freezes beautifully. Store in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.