Authentic Chana Masala Recipe – White Chickpeas & Coconut Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Masala Recipe – White Chickpeas & Coconut Curry

Hey everyone! If you’re anything like me, a comforting bowl of Chana Masala is pure happiness. I remember the first time I tried to make this at home – it took a few attempts to get it just right, but now it’s a family favourite. Today, I’m sharing my version, which uses white chickpeas and a touch of coconut for a really special flavour. It’s a little different from your standard Chana Masala, but trust me, you’ll love it!

Why You’ll Love This Recipe

This isn’t your average Chana Masala. We’re taking things up a notch with the subtle sweetness of coconut and a unique spice blend that’ll warm you from the inside out. It’s packed with flavour, surprisingly easy to make (especially with a pressure cooker!), and perfect for a weeknight dinner or a festive gathering. Plus, it’s naturally vegetarian and can easily be made vegan – more on that later!

Ingredients

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

• 1 cup dry white chickpeas (approx. 200g)
• 2 tablespoon coconut oil
• ¼ teaspoon cumin seeds
• 2 sprigs curry leaves
• 2 green chillies, slit
• 2 cups onions, finely chopped (approx. 240g)
• 1 teaspoon salt
• ¾ teaspoon turmeric powder (approx. 3g)
• 1 teaspoon red chilli powder (approx. 4g)
• 2 teaspoon coriander powder (approx. 6g)
• 2 tablespoon chopped mint leaves
• 4 tomatoes, ground to paste (approx. 400g)
• 2.5-3 cups water (600-720ml)
• ½ teaspoon sugar
• 2 sprigs coriander leaves, for garnish
• ½ inch Indian cinnamon
• 3 cloves
• 1 teaspoon fennel seeds
• ¼ teaspoon black pepper
• 7 cloves garlic, chopped
• 1.5 inch ginger, chopped
• 10 cashews
• 2 teaspoon white poppy seeds
• ½ cup fresh shredded coconut (approx. 50g)

Ingredient Notes

Let’s talk ingredients! Using white chickpeas (also known as Kabuli Chana) gives this dish a slightly creamier texture and a milder flavour, which really lets the spices shine. Don’t skip the coconut – it adds a lovely subtle sweetness and richness.

Now, about those spices! The combination of cinnamon, fennel, and poppy seeds might seem unusual in Chana Masala, but it’s what makes this recipe so special. It’s inspired by flavours I’ve encountered in some regional variations, particularly in parts of North India. Traditionally, Chana Masala recipes vary hugely across India. Some use amchur (dried mango powder) for tanginess, others rely on pomegranate seeds, and some even add a touch of black cardamom. Feel free to experiment!

And finally, the poppy seeds – they add a wonderful nutty flavour and help to thicken the gravy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the chickpeas: Start by soaking 1 cup of dry white chickpeas in plenty of water overnight. This is key for getting them nice and tender. Drain and set aside.
2. Make the spice paste: In a grinder, combine the cinnamon, cloves, fennel seeds, black pepper, garlic, ginger, and ¼ cup of water. Grind into a fine, smooth paste.
3. Sauté the aromatics: Heat the coconut oil in a pressure pan (or a heavy-bottomed pot). Add the cumin seeds, curry leaves, and green chillies. Sauté until the onions turn golden brown – this takes about 5-7 minutes.
4. Cook the spice paste: Add the spice paste to the pan and sauté for another 4-5 minutes, until it’s nicely browned and fragrant. You want to cook out the raw spice flavour.
5. Add the powders & mint: Mix in the turmeric powder, red chilli powder, coriander powder, and chopped mint leaves. Sauté briefly, just for a minute or so.
6. Pressure cook (or simmer): Add the tomato puree, soaked chickpeas, 2.5-3 cups of water, and sugar. If using a pressure cooker, close the lid and cook on low flame for 30 minutes (about 3-4 whistles). If using a pot, bring to a boil, then reduce heat and simmer for at least 1.5-2 hours, or until the chickpeas are very tender.
7. Make the coconut paste: While the chickpeas are cooking, grind the cashews, poppy seeds, coconut, and ¾ cup of water into a smooth, creamy paste.
8. Finish the curry: Once the chickpeas are cooked, add the coconut paste to the curry. Simmer for 5 minutes, stirring occasionally. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skip the soaking! It really does make a difference in the texture of the chickpeas.
• Adjust the spice level: Feel free to add more or less red chilli powder depending on your preference.
• Taste as you go: Season with salt as needed throughout the cooking process.
• For a richer flavour: Add a tablespoon of ghee (clarified butter) at the end.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your coconut oil is purely coconut oil and doesn’t contain any dairy derivatives.
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the red chilli powder for a milder flavour. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptations – Navratri/Diwali: This Chana Masala is a wonderful addition to any festive spread.
• Gluten-Free Note: This recipe is naturally gluten-free.

Serving Suggestions

This Chana Masala is fantastic with:

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

Storage Instructions

Leftovers 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

1. What is the best way to soak and cook white chickpeas for optimal texture?

Soaking overnight is best! Rinse them well before soaking, and then drain and rinse again before cooking. Don’t add salt to the soaking water, as it can toughen the chickpeas.

2. Can I use store-bought spice paste instead of making my own? What adjustments should I make?

You can, but the flavour won’t be quite as vibrant. If using store-bought paste, start with about 2 tablespoons and adjust to taste. You might need to add a little extra ginger and garlic.

3. What is the role of coconut in this Chana Masala recipe? Is it traditional?

The coconut adds a lovely subtle sweetness and richness to the curry. While not super traditional in all regions, coconut is used in some North Indian and coastal variations of Chana Masala.

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

A squeeze of lemon juice at the end will brighten up the flavours and add a nice tang. You could also add a pinch of amchur powder (dried mango powder) while cooking.

5. Can this recipe be made in a pot instead of a pressure cooker? What’s the cooking time?

Absolutely! Just be prepared for a longer cooking time. Simmer for at least 1.5-2 hours, or until the chickpeas are very tender. Check the water level periodically and add more if needed.