Chana Masala
A Hearty Dish That Delivers on Flavour
There’s something undeniably comforting about a bowl of Chana Masala. This beloved North Indian dish combines tender chickpeas with a tangy, spiced tomato-based gravy that’s both satisfying and bursting with flavour. Whether you’re preparing a wholesome meal for your family or honing your professional cooking skills, Chana Masala is a dish worth mastering.
Ingredients
For the Base:
1 cup dried chickpeas (soaked overnight) or 2 cups canned chickpeas, rinsed and drained
2 tbsp vegetable oil or ghee
1 tsp cumin seeds
1 medium onion, finely chopped
2 garlic cloves, minced
1-inch piece of ginger, grated
2 medium tomatoes, finely chopped or blended into a puree
1 green chilli, finely chopped (optional)
Spices:
1 tsp turmeric powder
1 tsp ground coriander
1 tsp ground cumin
1½ tsp garam masala
1 tsp red chilli powder (adjust to taste)
½ tsp amchur (dried mango powder) or 1 tsp lemon juice
Salt, to taste
Other:
1½ cups water (for cooking chickpeas or adjusting gravy consistency)
2 tbsp fresh coriander leaves, chopped (for garnish)
Method
- Cook the Chickpeas
If using dried chickpeas, drain the soaking water and rinse them thoroughly. In a pressure cooker, combine the chickpeas with 3 cups of water and a pinch of salt. Cook on medium heat for 15-20 minutes, or until the chickpeas are tender. Alternatively, simmer them in a pot for 1-1½ hours until soft.
For canned chickpeas, rinse and set aside.
Pro Tip: Cooking chickpeas with a pinch of baking soda can speed up the process and result in creamier chickpeas.
- Build the Flavour Base
Heat oil or ghee in a deep pan over medium heat. Add the cumin seeds and let them crackle for about 30 seconds. Stir in the chopped onion and sauté for 5-7 minutes until golden brown.
Add the garlic, ginger, and green chilli (if using). Cook for another 1-2 minutes, allowing their aroma to develop.
Why This Matters: A well-cooked onion base is the backbone of a richly flavoured curry.
- Incorporate the Tomatoes and Spices
Add the chopped or pureed tomatoes and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate.
Stir in the turmeric, ground coriander, ground cumin, red chilli powder, and salt. Let the spices cook for 1-2 minutes to release their flavours.
Professional Insight: Cooking the spices properly ensures a balanced, non-gritty texture in the final dish.
- Add the Chickpeas and Simmer
Add the cooked (or canned) chickpeas to the pan, mixing them well with the spice base. Pour in 1½ cups of water, or enough to achieve your desired consistency. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, allowing the chickpeas to absorb the flavours.
Stir in the garam masala and amchur powder (or lemon juice) towards the end of cooking.
- Finish and Garnish
Turn off the heat and garnish with fresh coriander leaves. Serve your Chana Masala hot, accompanied by steamed basmati rice, naan, or chapatis.
Serving Tip: A dollop of yoghurt or a squeeze of lemon juice elevates the dish, balancing the spices beautifully.
Serving Suggestions
Chana Masala is a versatile dish that pairs wonderfully with a variety of accompaniments. Serve it as a main course with fluffy rice or as part of a larger Indian feast with sides like raita, pickles, or a crisp cucumber salad.
A Call to Culinary Exploration
Chana Masala isn’t just a recipe—it’s an invitation to explore the rich and varied world of Indian cooking. If you’re inspired to expand your culinary repertoire, subscribe to our newsletter for exclusive recipes, cooking tips, and techniques from around the globe.
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