Spicy Chickpea Recipe – Authentic Indian Chana Masala with Lemon

Last Updated on 2 months by Neha Deshmukh

Spicy Chickpea Recipe – Authentic Indian Chana Masala with Lemon

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, comforting, and relatively easy Indian dish to whip up. Well, look no further! This Chana Masala recipe is a family favorite, and I’m so excited to finally share it with you. It’s packed with warm spices, a lovely tang from lemon, and it’s just… good. I first made this when I was trying to recreate my grandmother’s version, and after a few tweaks, I think I’ve gotten pretty close!

Why You’ll Love This Recipe

This Chana Masala (spicy chickpea curry) is more than just a meal; it’s an experience. It’s vibrant, aromatic, and incredibly satisfying. Plus, it’s surprisingly simple to make, even if you’re new to Indian cooking. It’s perfect for a weeknight dinner, a weekend gathering, or even meal prepping for the week ahead. You’ll love how easily the flavors come together!

Ingredients

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

• 3 cups cooked chickpeas (about 700g)
• 2 tablespoons avocado oil (60ml)
• 1 teaspoon cumin seeds (5ml)
• 1-2 green chilies, finely chopped
• 1.5 teaspoons minced garlic (7.5ml)
• 1 teaspoon minced ginger (5ml)
• 2 teaspoons coriander powder (10ml)
• 1 teaspoon amchur (dry mango powder) (5ml)
• 1 teaspoon garam masala (5ml)
• 1 teaspoon paprika (5ml)
• 0.75 teaspoon salt (3.75ml)
• 0.5 teaspoon cumin powder (2.5ml)
• 0.5 teaspoon turmeric powder (2.5ml)
• 0.25 teaspoon black pepper (1.25ml)
• 0.125 teaspoon cayenne pepper (a pinch!) (0.625ml)
• 1.5 tablespoons lemon juice (22.5ml)
• Fresh cilantro, for garnish
• Lemon wedges, for serving

Ingredient Notes

Let’s talk about a few key ingredients to make sure your Chana Masala turns out perfectly!

Avocado Oil: Benefits and Substitutions

I prefer avocado oil for its high smoke point and neutral flavor, but you can easily substitute it with vegetable oil, canola oil, or even ghee for a richer taste. About 60ml is what you’ll need.

The Significance of Amchur (Dry Mango Powder)

Amchur is a game changer. It adds a lovely tangy flavor that’s unique to Indian cuisine. It’s made from unripe green mangoes that are dried and ground into a powder. If you can’t find it, you can substitute with 1 tablespoon of lemon juice, but it won’t be quite the same.

Regional Variations in Garam Masala

Garam masala blends vary from region to region (and even household to household!). Feel free to use your favorite brand. The blend typically includes cinnamon, cardamom, cloves, and nutmeg.

Spice Level Customization: Adjusting the Cayenne

Don’t be scared of the cayenne! It adds a nice warmth, but you can adjust the amount to your liking. Start with a pinch and add more if you prefer a spicier dish.

Using Dried vs. Canned Chickpeas

I highly recommend using dried chickpeas for the best flavor and texture. But if you’re short on time, canned chickpeas work just fine! Just be sure to rinse and drain them well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the avocado oil in a heavy-bottomed pot over medium heat. Once it’s shimmering, add the cumin seeds. You’ll know they’re ready when they start to sizzle and turn golden brown – this usually takes about 30 seconds.
2. Add the chopped green chilies, minced garlic, and minced ginger. Stir-fry for about a minute, until fragrant. Don’t let the garlic burn!
3. Now, add all the spices – coriander powder, amchur, garam masala, paprika, salt, cumin powder, turmeric powder, black pepper, and cayenne pepper. Stir well to combine and cook for another 30 seconds. This step really blooms the flavors of the spices.
4. Add the cooked chickpeas and lemon juice. Stir everything together until the chickpeas are evenly coated with the spice mixture. Turn off the heat and let it simmer for a few minutes to allow the flavors to meld.
5. Finally, garnish with fresh cilantro and serve with lemon wedges. A little extra cilantro never hurts, right?

Expert Tips

• Don’t skip the blooming of the spices! It makes a huge difference in the final flavor.
• Taste and adjust the seasoning as needed. Everyone’s palate is different.
• For a richer flavor, let the Chana Masala sit for at least 30 minutes before serving.

Variations

Vegan Chana Masala

This recipe is naturally vegan! Just double-check that your garam masala doesn’t contain any animal-derived ingredients.

Gluten-Free Chana Masala

This recipe is also naturally gluten-free.

Adjusting the Spice Level

My friend, Priya, loves things really spicy, so I often add an extra pinch of cayenne for her. Feel free to experiment!

Chana Masala for Festivals (Navratri, Diwali)

During festivals, my family loves to serve Chana Masala with puri (fried bread) for a truly indulgent treat.

Instant Pot Chana Masala Adaptation

You can easily adapt this recipe for the Instant Pot! Sauté the spices as directed, then add the chickpeas and water (about 1 cup). Cook on high pressure for 10 minutes, followed by a natural pressure release.

Serving Suggestions

Chana Masala is incredibly versatile. Here are a few of my favorite ways to serve it:

• With steamed rice – a classic pairing!
• With roti or naan – perfect for soaking up all the delicious sauce.
• As a filling for wraps or sandwiches.
• Alongside a fresh salad for a complete meal.

Storage Instructions

Leftover Chana Masala 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 have more time to develop! You can also freeze it for up to 2 months.

FAQs

What is the best way to soak and cook chickpeas for this recipe?

I recommend soaking the chickpeas overnight in plenty of water. Then, drain and rinse them, and cook them in a pot with fresh water and a pinch of salt until they’re tender (about 1-1.5 hours).

Can I make Chana Masala ahead of time?

Absolutely! Chana Masala is a great make-ahead dish. The flavors will meld even more beautifully overnight.

What can I serve with Chana Masala besides rice?

Roti, naan, quinoa, or even a simple side salad are all great options.

What is the difference between Chana Masala and Chole?

Chole is a specific type of Chana Masala that originates from Punjab. It’s typically spicier and uses a different blend of spices.

How can I adjust the tanginess of the Chana Masala?

Add more or less lemon juice to adjust the tanginess to your liking. You can also add a little more amchur powder.

Enjoy! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know in the comments how it turns out for you!