Authentic Chana Masala Recipe – White Chickpeas & Amla Flavor

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – White Chickpeas & Amla Flavor

Introduction

There’s just something about a warm bowl of Chana Masala, isn’t there? It’s comfort food at its finest – hearty, flavorful, and packed with goodness. I remember the first time I tried to make this at home; it didn’t quite turn out like my grandmother’s, but with a few tweaks and a lot of love, I’ve perfected a recipe that I’m so excited to share with you. This version uses dried white chickpeas and a secret ingredient – amla – for a truly authentic and delicious experience. Get ready to impress your family and friends!

Why You’ll Love This Recipe

This Chana Masala isn’t just another chickpea curry. It’s a celebration of flavors, a little bit of tradition, and a whole lot of deliciousness. Here’s why you’ll adore it:

• Authentic Flavor: The combination of whole spices and amla creates a depth of flavor you won’t find anywhere else.
• Tender Chickpeas: We’re starting with dried chickpeas, which, when cooked properly, have a wonderfully creamy texture.
• Easy to Follow: I’ve broken down each step to make it approachable for cooks of all levels.
• Customizable: I’ll share tons of variations so you can make it your own!

Ingredients

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

• 1 cup dried white chickpeas
• 2-3 dried amla pieces (or 1 black tea bag)
• 0.5 teaspoon salt (plus more to taste)
• 2 black cardamoms
• 1 inch cinnamon stick
• 3-4 peppercorns
• 2 cloves
• 1 tej patta (Indian bay leaf)
• 0.25 teaspoon carom seeds (ajwain)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 0.5 teaspoon dry pomegranate seeds (optional)
• 1-2 dry red chilies
• 1.5-2 tablespoons neutral oil
• 0.5 teaspoon ginger-garlic paste
• 0.33 cup chopped onions
• 0.5 cup chopped tomatoes

Ingredient Notes

Let’s talk ingredients! A few tips to ensure the best results:

• Dried White Chickpeas: Choosing & Soaking – Look for chickpeas that are plump and uniform in size. Soaking is crucial – it reduces cooking time and makes them easier to digest. We’re aiming for 8-9 hours, or overnight.
• Amla/Tea Bag: The Secret to Color & Flavor – Amla (Indian gooseberry) gives the chana masala a beautiful, natural color and a slightly tangy flavor. If you can’t find dried amla, a black tea bag works surprisingly well as a substitute!
• Whole Spice Blend: Regional Variations & Freshness – The spice blend is the heart of this dish. Feel free to adjust the quantities to your liking. Toasting the spices really wakes up their flavors. I like to make a bigger batch and store it in an airtight container.
• Oil Selection: Best Oils for Authentic Flavor – A neutral oil like sunflower or canola works well. You want an oil that won’t compete with the other flavors.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak 1 cup of dried white chickpeas in plenty of water overnight (8-9 hours). Drain and rinse them well.
2. Now, let’s cook the chickpeas. Add the soaked chickpeas to a pressure cooker with 2-3 cups of water, the amla pieces (or tea bag), and 0.5 teaspoon of salt. Pressure cook for 15-18 minutes, or until the chickpeas are tender.
3. While the chickpeas are cooking, let’s prepare the masala. Dry roast the black cardamoms, cinnamon stick, peppercorns, cloves, tej patta, carom seeds, cumin seeds, coriander seeds, fennel seeds, dry pomegranate seeds (if using), and dry red chilies in a pan until fragrant and lightly browned. Let them cool completely, then grind them into a fine powder.
4. Heat 1.5-2 tablespoons of oil in a pan over medium heat. Add 0.5 teaspoon of ginger-garlic paste and sauté until aromatic – about a minute.
5. Add 0.33 cup of chopped onions and cook until they turn translucent. Then, add 0.5 cup of chopped tomatoes and cook until they soften and break down.
6. Add the prepared masala powder to the pan and cook for 2 minutes, stirring constantly to prevent it from burning.
7. Once the chickpeas are cooked, add them to the pan with the masala. Add about 1 cup of the chickpea stock (the water they were cooked in). Simmer for 10-15 minutes, allowing the flavors to meld together.
8. Finally, adjust the consistency and seasonings to your liking. Garnish with fresh cilantro before serving.

Expert Tips

• Don’t skip the soaking step! It makes a huge difference in the texture of the chickpeas.
• If you’re using a tea bag, remove it after the chickpeas are cooked.
• Taste as you go and adjust the salt and spices to your preference.
• For a richer flavor, add a tablespoon of ghee (clarified butter) at the end.

Variations

Let’s get creative!

• Vegan Chana Masala: This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Gluten-Free Chana Masala: This recipe is also naturally gluten-free.
• Spice Level Adjustments (Mild to Spicy): Reduce or omit the dry red chilies for a milder flavor. Add more for extra heat! My friend, Priya, loves to add a pinch of cayenne pepper for a real kick.
• Festival Adaptations (Navratri, Diwali): During Navratri, you can skip the onions and garlic for a vrat-friendly version. For Diwali, serve with a side of poori or bhatura for a festive treat.

Serving Suggestions

Chana Masala is incredibly versatile. Here are a few ideas:

• Serve with rice, roti, naan, or poori.
• Enjoy it as a filling for wraps or sandwiches.
• Pair it with a side of raita (yogurt dip) to cool down the spice.

Storage Instructions

• Leftover Chana Masala can be stored in an airtight container in the refrigerator for up to 3 days.
• You can also freeze it for up to 2 months.

FAQs

• What is the best way to soak dried chickpeas? Cover them generously with water and let them sit for at least 8 hours, or overnight.
• Can I use canned chickpeas instead of dried? Yes, you can! Use two 15-ounce cans, drained and rinsed. Reduce the simmering time to about 5-10 minutes.
• What does amla (Indian gooseberry) add to the chana masala? Amla adds a unique tangy flavor and a beautiful color. If you can’t find it, a black tea bag is a good substitute.
• How can I adjust the tanginess of the chana masala? Add a squeeze of lemon juice or a pinch of amchur (dried mango powder) to brighten the flavor.
• What is the purpose of adding a tea bag while cooking the chickpeas? The tea bag helps to give the chickpeas a darker color, similar to what amla would do.
• How do I make the chana masala thicker or thinner? For a thicker consistency, mash a few of the chickpeas with the back of a spoon. For a thinner consistency, add more chickpea stock or water.
• Can I make the masala powder ahead of time? Absolutely! Store it in an airtight container in a cool, dark place for up to a month.