Last Updated on 2 months by Neha Deshmukh

Chickpea Masala Recipe – Authentic Indian Chana Masala with Tamarind

Introduction

Oh, chana masala! Is there anything more comforting? This chickpea curry is a staple in Indian homes, and for good reason. It’s packed with flavour, incredibly satisfying, and surprisingly easy to make. I remember the first time I tried to make this – it wasn’t pretty! But after years of tweaking and perfecting, I’m so excited to share my family’s recipe with you. It’s a little tangy, a little spicy, and completely delicious. Get ready to fall in love!

Why You’ll Love This Recipe

This isn’t just a chana masala recipe, it’s the chana masala recipe you’ll reach for again and again. Here’s why:

• Authentic Flavour: We’re building layers of flavour with a homemade spice blend and a touch of tamarind for that signature tang.
• Easy to Follow: I’ve broken down each step to make it super approachable, even if you’re new to Indian cooking.
• Customizable: Want it spicier? Milder? Vegan? No problem! I’ve included tons of variations to suit your taste.
• Comfort Food at its Finest: Seriously, a bowl of this with some rice or roti is pure happiness.

Ingredients

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

• 2 cups dried chickpeas (soaked) – about 300g
• 1 medium potato
• 1 onion
• 1-inch ginger
• 2 green chilies
• To taste salt
• 2 tablespoons coriander seeds – about 15g
• 1 teaspoon cumin seeds – about 5g
• 4 cloves
• 1/2 teaspoon fenugreek seeds – about 2g
• 1 teaspoon black peppercorns – about 5g
• 3 dried red chilies
• 1 teaspoon kasoori methi – about 5g
• 2 tablespoons oil or ghee – about 30ml
• 1/2 teaspoon turmeric powder – about 2g
• 1 teaspoon red chili powder – about 5g
• 1/2 teaspoon black salt
• 1 teaspoon tamarind paste – about 15g

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your chana masala turns out perfect:

• Soaking Chickpeas: Don’t skip this step! Soaking chickpeas for at least 8 hours (or overnight) is crucial for tender, creamy chana masala. I usually add a pinch of baking soda to the soaking water – it helps them cook even faster.
• Spice Blends: Every region in India has its own take on chana masala spice. Feel free to adjust the spices to your liking. Some people add amchur (dried mango powder) for extra tang, or garam masala for warmth.
• Kasoori Methi: This dried fenugreek leaf adds a unique, slightly bitter flavour that’s essential to authentic chana masala. If you can’t find it, you can skip it, but it really does make a difference!
• Oil vs. Ghee: Ghee (clarified butter) adds a richer, more fragrant flavour. But oil works just fine, especially if you’re looking for a lighter option. I often use a mix of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak & Cook the Chickpeas: Start by soaking your chickpeas overnight. Then, drain and rinse them. Add them to a pressure cooker with the potato, onion, salt, and enough water to cover. Pressure cook for 5-6 whistles (about 15-20 minutes).
2. Make the Spice Blend: While the chickpeas are cooking, let’s make the magic happen. Dry roast the coriander seeds, cumin seeds, cloves, fenugreek seeds, black peppercorns, and dried red chilies in a dry pan until fragrant. Let them cool slightly, then grind them into a coarse powder using a spice grinder or a mortar and pestle. Stir in the kasoori methi.
3. Create the Base: Mash some of the cooked chickpeas, potato, and onion together to create a thick paste. This helps thicken the gravy.
4. Sauté the Aromatics: Heat the oil or ghee in a pan over medium heat. Add the grated ginger and sauté for a minute until fragrant. Then, add the ground spice blend, turmeric powder, and red chili powder. Fry for about a minute, stirring constantly, until the spices are fragrant. Be careful not to burn them!
5. Combine & Simmer: Add the mashed chickpea mixture and the remaining cooked chickpeas to the pan. Stir well to combine. Add about 1/2 cup of the chickpea cooking liquid to adjust the consistency. Simmer for 6-7 minutes, stirring occasionally, to allow the flavours to meld.
6. Season & Serve: Season with black salt and tamarind paste. Taste and adjust the salt and spices as needed. Serve hot!

Expert Tips

• Don’t Overcook the Chickpeas: You want them tender, but not mushy.
• Bloom the Spices: Frying the spices in oil releases their flavour and aroma.
• Adjust the Consistency: Add more chickpea cooking liquid if the masala is too thick.

Variations

• Vegan Adaptation: This recipe is naturally vegan if you use oil instead of ghee.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to 1/2 teaspoon and omit the green chilies.
  • Medium: Use the recipe as written.
  • Hot: Add an extra green chili or a pinch of cayenne pepper.
• Festival Adaptations: During Navratri, you can skip the onion and garlic for a vrat-friendly version. For Diwali, serve with a side of sweet rice or gulab jamun.

Serving Suggestions

Chana masala is incredibly versatile! Here are a few ideas:

• Serve with steamed rice.
• Enjoy with roti or naan.
• Pair with a side of raita (yogurt dip).
• Add a sprinkle of chopped cilantro for freshness.

Storage Instructions

Leftover chana masala can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

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

Soak them overnight in plenty of water with a pinch of baking soda. This helps break down the phytic acid, making them easier to digest and cook.

Can I use canned chickpeas instead of dried? What adjustments should I make?

Yes, you can! Drain and rinse a 15-ounce can of chickpeas. Reduce the cooking time to just simmering them in the masala for about 5 minutes, as they’re already cooked.

What is kasoori methi and can I substitute it?

Kasoori methi is dried fenugreek leaves. If you can’t find it, you can substitute with 1 teaspoon of dried fenugreek powder, but the flavour won’t be quite the same.

How can I adjust the tanginess of the chana masala?

Add more or less tamarind paste to taste. You can also use a squeeze of lemon juice at the end for extra brightness.

What is the best way to store leftover chana masala and reheat it?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

Can I make this recipe in an Instant Pot?

Absolutely! After sautéing the spices, add the chickpeas, potato, onion, water, and salt to the Instant Pot. Cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes. Then, proceed with the remaining steps.