Authentic Chana Masala Recipe – White Chickpea Curry with Fenugreek

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – White Chickpea Curry with Fenugreek

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 dive in!

Why You’ll Love This Recipe

This Chana Masala recipe is all about authentic flavour. We’re using dried white chickpeas, which have a lovely, slightly nutty taste and hold their shape beautifully. The addition of fenugreek leaves (kasuri methi) takes it to another level, and a few special spices create a depth you won’t find in a jarred sauce. It’s relatively easy to make, and the aroma while it’s simmering is simply divine!

Ingredients

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

• 1.5 cups dried white chickpeas
• 4-5 cups water
• As required black salt
• 1 large onion
• 4-5 garlic cloves
• 1 inch ginger
• 2 medium tomatoes
• 1 green chili
• 1 dried red chili
• 1-2 black cardamom
• 2 green cardamom
• 2-3 cloves
• 1 bay leaf
• 2 cups fenugreek leaves (kasuri methi)
• 0.5 teaspoon turmeric powder (haldi)
• 0.5-1 teaspoon red chili powder (lal mirch)
• 0.5-1 teaspoon garam masala
• 1 teaspoon coriander powder (dhaniya powder)
• 1 teaspoon fennel powder (saunf powder)
• 1 teaspoon dried mango powder (amchur)
• 1 pinch asafoetida (hing)
• 3-4 tablespoons oil
• 2 tablespoons yogurt (dahi)

Ingredient Notes

Let’s talk about a few key ingredients that make this Chana Masala special:

• Dried White Chickpeas: These are the star! They have a better texture than canned, but if you’re short on time, I’ve included notes on using canned later.
• Black Cardamom: Don’t skip this! It adds a smoky depth that green cardamom just can’t replicate.
• Fennel Powder: This is a game-changer. It adds a subtle sweetness and complexity that really elevates the flavour.
• Asafoetida (Hing): A little goes a long way! It adds a savoury, umami flavour and aids digestion. It can smell a bit pungent on its own, but trust me, it disappears beautifully into the curry.

Now, spice levels and tomato usage can vary a lot depending on the region. Some families love a really fiery Chana Masala, while others prefer a milder flavour. Feel free to adjust the red chili powder to your liking. Similarly, some recipes use more tomatoes for a richer, sweeter gravy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the dried white chickpeas thoroughly. Soak them in plenty of water overnight – at least 8 hours. This is crucial for tender chickpeas.
2. Drain the soaked chickpeas and transfer them to a pressure cooker. Add 4-5 cups of water and a generous pinch of black salt. Pressure cook until the chickpeas are beautifully tender (about 4-5 whistles, depending on your cooker).
3. While the chickpeas are cooking, let’s make the pastes. Blend the onion, ginger, and garlic into a smooth paste. Separately, blend the tomatoes, green chili, and dried red chili into another smooth paste.
4. Heat the oil in a large, heavy-bottomed pan. Add the whole spices – bay leaf, black cardamom, green cardamom, and cloves – and sauté for a minute or two until they become fragrant. This is where your kitchen starts to smell amazing!
5. Add the onion paste and fry it over medium heat, stirring frequently, until it turns a lovely golden brown. Patience is key here – a well-fried onion base is essential for flavour.
6. Now, add the tomato paste, yogurt, turmeric powder, red chili powder, coriander powder, fennel powder, garam masala, and asafoetida. Cook this masala (spice mixture) until the oil starts to separate from the sides – this usually takes about 5-7 minutes.
7. Add the chopped fenugreek leaves and sauté for another minute or two until they wilt.
8. Finally, add the cooked chickpeas (along with about 1 cup of the chickpea cooking liquid) and simmer for 10-15 minutes, stirring occasionally. Use the back of a spoon to gently mash some of the chickpeas – this helps to thicken the gravy.
9. Season with salt and amchur (dried mango powder) to taste. Garnish with fresh coriander leaves.

Serve hot with naan, roti, or rice.

Expert Tips

• Don’t overcrowd the pan when frying the onion paste. Fry it in batches if necessary to ensure it browns evenly.
• Adjust the amount of water to achieve your desired gravy consistency.
• A splash of lemon juice at the end can brighten up the flavours.

Variations

• Spicy Chana Masala: Add an extra green chili to the tomato paste, or increase the amount of red chili powder. My friend, Priya, loves to add a pinch of cayenne pepper too!
• Sweeter Chana Masala: Add a teaspoon of sugar or a small piece of jaggery while cooking the masala.
• Restaurant-Style Chana Masala: Add a tablespoon of chana masala powder (available at Indian grocery stores) along with the other spices.

Vegan Adaptation

This recipe is easily made vegan! Simply substitute the yogurt with a plant-based yogurt alternative, like cashew or soy yogurt.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just ensure any store-bought spice blends you use are also gluten-free.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ¼ teaspoon and omit the green chili.
• Medium: Use ½ teaspoon red chili powder and 1 green chili.
• Hot: Use 1 teaspoon red chili powder and 2 green chilies.

Festival Adaptations

Chana Masala is a popular dish during festivals like Navratri and Diwali. During Navratri, you can skip the onion and garlic for a vrat (fasting) friendly version.

Serving Suggestions

Chana Masala is fantastic with:

• Naan bread
• Roti or chapati
• Steamed basmati rice
• 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. It also freezes well for up to 2 months.

FAQs

What is the best way to soak and cook dried chickpeas?

Soaking overnight is key! It softens the chickpeas and reduces cooking time. Always discard the soaking water before cooking. Using a pressure cooker is the fastest way to cook them, but you can also simmer them in a pot for 1-2 hours until tender.

Can I use canned chickpeas instead of dried?

Yes, you can! Drain and rinse a 15-ounce can of chickpeas. Add them directly to the masala in step 8 and simmer for about 5-10 minutes to allow the flavours to meld. You might need to mash more chickpeas to thicken the gravy as canned chickpeas tend to be softer.

What does asafoetida (hing) add to the flavor of Chana Masala?

Asafoetida adds a unique savoury, umami flavour that enhances the overall depth of the curry. It also aids in digestion.

How can I adjust the tanginess of the Chana Masala?

Adjust the amount of amchur (dried mango powder) to control the tanginess. You can also add a squeeze of lemon juice at the end.

What is the best type of oil to use for authentic Chana Masala?

Mustard oil is traditionally used in North India for its pungent flavour. However, vegetable oil, canola oil, or sunflower oil work well too.

Can I make this Chana Masala ahead of time?

Absolutely! In fact, the flavours develop even more overnight. Store it in the refrigerator and reheat gently before serving.

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