Authentic Indian Chana Masala Recipe: A Step-by-Step Guide

Ingredients

  • 2 cups of dried chickpeas
  • 4 cups of water
  • 2 tablespoons of vegetable oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 inch of fresh ginger, grated
  • 2 green chilies, chopped
  • 1 teaspoon of cumin seeds
  • 2 teaspoons of coriander powder
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of red chili powder
  • 2 tomatoes, finely chopped
  • 1 teaspoon of garam masala
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)
  • 2 teaspoons of lemon juice

Steps and instructions

  1. Soak the dried chickpeas in 4 cups of water for at least 8 hours, or overnight.
  2. Drain the soaked chickpeas, and then boil them in a pressure cooker or large pot with fresh water until they are soft.
  3. Heat up the vegetable oil in a large frying pan on medium heat.
  4. Add the finely chopped onion to the frying pan and sauté until it becomes golden brown.
  5. Add the minced garlic, grated ginger, and chopped green chilies to the pan, and sauté for a few more minutes.
  6. Add the cumin seeds to the pan and cook until they start to sputter.
  7. Add the coriander powder, turmeric powder, and red chili powder to the pan, and stir well.
  8. Add the finely chopped tomatoes to the pan. Cook until the tomatoes are soft and well combined with the other ingredients.
  9. Drain the boiled chickpeas and add them to the frying pan. Stir well to combine all of the ingredients.
  10. Add the garam masala and salt to the pan, and mix well.
  11. Simmer the mixture on medium heat for about 10 minutes, stirring occasionally.
  12. Remove the pan from the heat, and then add the chopped fresh coriander and lemon juice. Stir well to combine.
  13. Serve the Chana Masala hot, garnished with additional fresh coriander leaves if desired.

Tools for making

  • Pressure Cooker - for boiling the soaked chickpeas
  • Large Pot - alternative to pressure cooker for boiling chickpeas
  • Frying Pan - for sautéing onions, garlic, and other ingredients
  • Knife - for chopping the onion, garlic, ginger, tomatoes, and coriander leaves
  • Cutting Board - for cutting and preparing vegetables
  • Grater - for grating fresh ginger
  • Measuring Spoons - for precise measurement of spices
  • Spatula or Wooden Spoon - for stirring and mixing ingredients
  • Ladle - for transferring the cooked chickpeas and curry
  • Bowls - for serving the Chana Masala

Recipe variations

  • Add chopped spinach or kale for extra greens and nutrients.
  • Include diced potatoes to make it a heartier dish.
  • For a creamier texture, add a splash of coconut milk or cashew cream.
  • Incorporate other vegetables like bell peppers, carrots, or peas.
  • Experiment with different spices such as cinnamon, cardamom, or bay leaves.
  • Add a teaspoon of amchur (dried mango powder) for a tangy twist.
  • For a smoky flavor, add a teaspoon of smoked paprika.
  • Replace dried chickpeas with canned chickpeas for a quicker preparation.
  • For a spicier version, increase the amount of red chili powder or add a pinch of cayenne pepper.
  • Include a dollop of yogurt or sour cream on top as a garnish.

Recipe overview

Chana Masala, also known as Chole, is a popular and flavorful dish from Indian cuisine. This delicious and spicy recipe features chickpeas as the main ingredient, cooked with tomatoes, onions, garlic, ginger, and a blend of fragrant spices. It's a hearty, satisfying dish that can be served as a main course with rice or bread, or as a side dish. This recipe is fairly simple to make, requiring only a handful of ingredients and basic cooking skills. The combination of different flavors and textures makes Chana Masala an irresistible dish that everyone will love. Whether you're new to Indian cooking or an experienced home chef, this Chana Masala recipe is a must-try!

Common questions

  1. Can I use canned chickpeas instead of dried ones?
    Yes, you can use canned chickpeas as a time-saving alternative. Just make sure to drain and rinse them before adding them to the recipe.
  2. How long does it take to cook dried chickpeas?
    The cooking time for dried chickpeas can vary, but it usually takes about 45 minutes to 1 hour in a pressure cooker and around 1.5 to 2 hours in a regular pot.
  3. Can I adjust the amount of spices?
    Yes, you can adjust the amount of spices according to your taste preferences. You can increase or decrease the quantities mentioned in the recipe to suit your desired level of spiciness.
  4. Can I freeze the leftovers?
    Yes, Chana Masala freezes well. Allow it to cool completely, and then transfer it to an airtight container or freezer bags. It can be stored in the freezer for up to 3 months.
  5. What can I serve with Chana Masala?
    Chana Masala pairs well with rice, naan bread, or roti. It can also be served with a side of yogurt or pickles for a complete meal.

Serving dishes and utensils

  • Cutting board - A sturdy surface for chopping and preparing ingredients.
  • Knife - A sharp knife for cutting vegetables and other ingredients.
  • Large frying pan - A wide pan for sautéing the onions, tomatoes, and spices.
  • Pressure cooker or large pot - For boiling the soaked chickpeas until they are soft.
  • Wooden spoon - A utensil for stirring and combining ingredients while cooking.
  • Measuring spoons - To accurately measure the spices and other ingredients.
  • Serving bowls - Bowls to serve the Chana Masala in.
  • Serving spoon - A spoon for serving the Chana Masala onto plates or bowls.
  • Garnish tools - Optional tools such as tweezers or kitchen scissors for garnishing with fresh coriander leaves.

Origin stories

Chana Masala, also known as chole masala, is a hearty and spicy dish that hails from the northern regions of India, particularly Punjab. The preparation is deeply ingrained in the culinary traditions of the area, and variations of this delicious dish are found across the country, reflecting India's diverse cultural fabric. Legend has it that the dish evolved from the influence of a community called Banjaras, who were traditionally nomadic people. They needed meals that were not only tasty but also long-lasting and nutritious, fitting for their wandering lifestyle. Thus, Chana Masala, made of chickpeas, a rich source of protein, emerged, warming the hearts and homes of many, from roadside dhabas to fancy restaurants. The chickpea stars in this dish, beautifully wrapped in a tapestry of aromatic spices, reflecting the sense of community and resilience that lies at the heart of Indian culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.