Chickpea Chana Masala Recipe – Authentic Indian Curry with Kashmiri Chili

Last Updated on 3 months by Neha Deshmukh

Chickpea Chana Masala Recipe – Authentic Indian Curry with Kashmiri Chili

Hey everyone! If you’re anything like me, you absolutely love a good, comforting curry. And let me tell you, this Chickpea Chana Masala is one of my all-time favorites. It’s packed with flavor, surprisingly easy to make, and just feels like a warm hug in a bowl. I first made this when I was craving the chana masala we had on our honeymoon in Delhi, and I’ve been tweaking it ever since to get it just right. Get ready to transport your kitchen to India!

Why You’ll Love This Recipe

This Chana Masala isn’t just delicious; it’s also incredibly versatile. It’s a fantastic weeknight meal, perfect for meal prepping, and always a crowd-pleaser. Plus, it’s naturally vegetarian and can easily be made vegan (more on that later!). The aroma while it’s simmering is just heavenly, and the vibrant color from the Kashmiri chili powder is so inviting. Honestly, what’s not to love?

Ingredients

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

• 2 Tbsp neutral oil (e.g. canola)
• 1 tsp cumin seeds
• 4 Tbsp onion (finely diced) – about 1 medium onion
• 2 cloves garlic (crushed)
• 1 pc green chili (finely diced) – adjust to your spice preference!
• 3 Tbsp fresh tomato (diced) – about 1 medium tomato
• 1.5 tsp tomato paste (mixed with water) – about 3 Tbsp total
• 0.25 cup water
• 20 pieces fresh ginger (julienned)
• 1 Tbsp cilantro (minced)
• 1 (19 oz) can chickpeas (canned), drained and rinsed
• 0.5 tsp garam masala
• 1 tsp kasoor methi (fenugreek leaves)
• 0.25-1 tsp mild Kashmiri chili powder – depending on your heat preference
• 1 tsp Indian restaurant mix powder or curry powder
• 1 tsp chana masala spice mix
• 0.5 tsp kosher salt

Ingredient Notes

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

• Kashmiri Chili Powder: This is the secret to that beautiful red color and mild, fruity heat. It’s not super spicy, but adds a lovely depth of flavor. If you can’t find it, you can substitute with regular chili powder, but you might want to reduce the amount.
• Chana Masala Spice Mix: You can find pre-made chana masala spice mixes at most Indian grocery stores. They usually contain a blend of coriander, cumin, turmeric, and other warming spices.
• Kasoor Methi (Fenugreek Leaves): These dried leaves have a unique, slightly bitter flavor that adds a wonderful complexity to the curry. Don’t skip them if you can help it! If you absolutely can’t find them, a tiny pinch of dried oregano can be a very distant substitute.
• Indian Restaurant Mix Powder/Curry Powder: This is where things get fun! Different regions in India use different blends. I like to use a mild curry powder for a more approachable flavor, but feel free to experiment with different restaurant-style mixes to find your favorite.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, let’s prep everything. Chop your veggies, measure out your spices, drain and rinse those chickpeas, and mix your tomato paste with water. Having everything ready to go makes the cooking process so much smoother.
2. Heat the oil in a skillet over medium heat. Once it’s shimmering, add the cumin seeds. You’ll know they’re ready when they start to sizzle – usually about 10 seconds.
3. Add the diced onions and cook until they’re soft and translucent, about 1-2 minutes. We want them to be nice and golden, but not browned.
4. Stir in the crushed garlic, diced green chili, and diced tomato. Cook for another minute, stirring frequently, until the tomatoes start to soften.
5. Now, reduce the heat to low. Add the spice mix (garam masala, kasoor methi, Kashmiri chili powder, chana masala, and curry powder) and cook for 20-30 seconds. This helps “bloom” the spices, releasing all their amazing flavors.
6. Turn the heat back up to medium. Add the diluted tomato paste and cook for about 30 seconds, stirring constantly.
7. Mix in the julienned ginger, minced cilantro, and water. This creates the base for our delicious sauce.
8. Finally, add the drained and rinsed chickpeas. Stir everything together and simmer for 3-4 minutes, until the chickpeas are warmed through and have absorbed some of the flavors.
9. Garnish with a sprinkle of fresh cilantro and some diced tomatoes before serving.

Expert Tips

• Don’t be afraid to adjust the spices to your liking! This recipe is a great starting point, but feel free to add more chili powder for extra heat or more garam masala for a warmer flavor.
• For a richer flavor, you can sauté the onions for a little longer, until they’re nicely browned.
• If the sauce is too thick, add a splash of water. If it’s too thin, simmer for a few more minutes to allow it to reduce.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just make sure your curry powder doesn’t contain any hidden dairy.
• Spice Level Adjustment: My family likes a mild curry, so I use less chili powder. If you like it spicy, feel free to add up to 1 tsp of Kashmiri chili powder or a pinch of cayenne pepper.
• Gluten-Free Notes: This recipe is naturally gluten-free, but always double-check the labels of your spice mixes to ensure they haven’t been processed in a facility that also handles gluten.
• Festival Adaptations: During Navratri or Diwali, I sometimes add small cubes of paneer (Indian cheese) to the chana masala for a more festive touch.

Serving Suggestions

This Chana Masala is fantastic served with:

• Steamed basmati rice
• Warm naan bread (perfect for soaking up all that delicious sauce!)
• A side of raita (yogurt dip) to cool things down
• A simple 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 flavors meld together! You can also freeze it for up to 2 months.

FAQs

1. What is the best type of chickpea to use for Chana Masala?

Canned chickpeas are perfectly fine and super convenient! If you prefer to use dried chickpeas, soak them overnight and then cook them until tender before adding them to the curry.

2. Can I make this Chana Masala ahead of time?

Absolutely! You can make it a day or two in advance and store it in the refrigerator. The flavors will develop even more over time.

3. What is Kasoor Methi and can I substitute it?

Kasoor Methi are dried fenugreek leaves. They have a unique flavor that’s hard to replicate, but a tiny pinch of dried oregano can be used in a pinch.

4. How do I adjust the spice level of this Chana Masala?

Start with less chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

5. What is the difference between Chana Masala and other chickpea curries?

Chana Masala specifically refers to a North Indian style chickpea curry made with a specific blend of spices, including chana masala powder. Other chickpea curries might use different spice blends or cooking techniques.

6. Can I use dried chickpeas instead of canned?

Yes, you can! You’ll need about 1.5 cups of dried chickpeas. Soak them overnight, then cook them until tender before adding them to the recipe.