Black Chickpea & Paneer Curry Recipe – Authentic Indian Chana Masala

Last Updated on 2 months by Neha Deshmukh

Black Chickpea & Paneer Curry Recipe – Authentic Indian Chana Masala

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a deeply flavorful Black Chickpea & Paneer Curry, or Chana Masala as it’s lovingly called back home. This isn’t just any curry; it’s a hug in a bowl, packed with warming spices and wholesome goodness. I first made this when I was craving a taste of my grandmother’s cooking, and it instantly transported me back to her kitchen. It’s become a family favorite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Chana Masala is a winner for so many reasons. It’s incredibly flavorful, surprisingly easy to make (especially with the Instant Pot!), and packed with protein thanks to the black chickpeas and paneer. Plus, it’s a fantastic vegetarian option that even meat-eaters will adore. It’s perfect for a cozy weeknight dinner or a festive gathering.

Ingredients

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

• 1 cup kala chana (black chickpeas)
• 1 tablespoon oil
• 0.5 teaspoon cumin seeds
• 0.25 teaspoon asafetida (hing)
• 1 medium red onion
• 1 green chili
• 2 teaspoons ginger garlic paste
• 3 large tomatoes
• 1.5 teaspoon coriander powder
• 0.25 teaspoon turmeric powder
• 0.75 teaspoon garam masala (divided – 0.5 tsp + 0.25 tsp)
• 0.25 teaspoon red chili powder
• 1 teaspoon salt
• 0.75 cup paneer cubes (optional)
• 2 cups water
• 0.5 lemon juice
• Cilantro, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Kala Chana (Black Chickpeas): Origin & Health Benefits

Black chickpeas, or kala chana, are a staple in Indian cuisine. They have a slightly nutty flavor and a firmer texture than regular chickpeas. They’re also incredibly nutritious, packed with protein, fiber, and iron. Soaking them is key to achieving that perfect, tender texture.

Asafetida (Hing): A Traditional Spice & Its Uses

Asafetida, or hing, is a pungent spice that adds a unique savory depth to Indian dishes. A little goes a long way! It’s often used in lentil and chickpea dishes to aid digestion. Don’t be put off by the smell – it mellows out beautifully during cooking.

Garam Masala: Regional Variations & Homemade Blends

Garam masala is a blend of warming spices, and every family has their own version. You can find pre-made blends, but making your own allows you to customize the flavor to your liking. Common spices include cardamom, cinnamon, cloves, cumin, coriander, and black pepper.

Paneer: Types & Substitutions

Paneer is a fresh, non-melting cheese popular in Indian cooking. You can find it at most Indian grocery stores. If you can’t find paneer, you can substitute it with tofu (firm or extra-firm) or even potatoes for a vegan option.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the chickpeas: Start by soaking the black chickpeas in 3 cups of water for at least 4 hours, or preferably overnight. Drain and rinse them well before using.
2. Sauté the aromatics: Set your Instant Pot to sauté mode. Add the oil, cumin seeds, and asafetida. Wait until the cumin seeds start to splutter – that’s when you know the flavors are releasing.
3. Build the base: Add the chopped onion and green chili to the pot. Cook for about 3 minutes, until the onion softens and turns translucent.
4. Ginger-garlic magic: Stir in the ginger-garlic paste and cook for another minute, until fragrant.
5. Tomato time: Add the tomato puree, cover the Instant Pot with the lid, and cook for 2 minutes. This helps to soften the tomatoes and create a rich base.
6. Spice it up: In a small bowl, mix together the coriander powder, turmeric powder, ½ teaspoon of garam masala, red chili powder, and salt. Add this spice blend to the pot and cook for 2 minutes, stirring constantly, to toast the spices.
7. Chickpea & Paneer Power: Add the drained chickpeas and paneer cubes (if using) to the pot. Toss everything together to coat it evenly with the spices.
8. Pressure cook: Pour in 2 cups of fresh water and stir well. Close the lid, set the Instant Pot to the Bean/Chili mode for 38 minutes at high pressure.
9. Natural Release & Finish: Allow the pressure to release naturally. Once the pressure is released, stir in the remaining ¼ teaspoon of garam masala and lemon juice. Garnish with fresh cilantro before serving.

Expert Tips

• Don’t skip the soaking! Soaking the chickpeas is crucial for reducing cooking time and ensuring they cook evenly.
• Toast those spices: Toasting the spices in oil releases their aroma and enhances their flavor.
• Natural pressure release is key: This prevents the chickpeas from bursting and ensures a creamy texture.

Variations

• Vegan Chana Masala: Simply omit the paneer! It’s delicious without it, and you can add extra vegetables like spinach or potatoes. My friend, Priya, makes a fantastic vegan version with sweet potatoes.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your garam masala blend doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustment (Mild to Spicy): Adjust the amount of red chili powder to your preference. Start with a smaller amount and add more if you like it spicier.
• Festival Adaptations (Navratri, Diwali): During Navratri, you can skip the onion and garlic for a vrat (fasting) friendly version. For Diwali, serve with a side of puri (fried bread) for a festive treat.

Serving Suggestions

Serve this Chana Masala hot with fluffy basmati rice, warm roti, or naan bread. A side of raita (yogurt dip) and a fresh salad complements the curry beautifully.

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 flavors meld together! You can also freeze it for up to 2 months.

FAQs

What is the best way to soak black chickpeas for optimal texture?

Soaking overnight is ideal. If you’re short on time, a quick soak in hot water for at least 2 hours will also work.

Can I use dried tomatoes instead of fresh tomatoes in this recipe?

While fresh tomatoes are preferred, you can use about ½ cup of sun-dried tomatoes (rehydrated in hot water) as a substitute.

What is asafetida and can I omit it if I don’t have any?

Asafetida adds a unique flavor, but if you don’t have it, you can omit it. A pinch of onion powder can offer a similar savory note.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

Can this curry be made ahead of time?

Absolutely! It’s a great make-ahead dish. The flavors develop even more overnight.

Is it possible to make this recipe without an Instant Pot?

Yes, you can! Cook the curry in a regular pot on the stovetop. It will take longer – about 1.5 to 2 hours – to cook the chickpeas until tender.