Savory Chana Masala (Chickpea Curry)
Enjoy a classic North Indian dish of chickpeas cooked in a spicy onion-tomato gravy. This protein-rich, vegan, and gluten-free curry is perfect for pairing with rice or Indian breads.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 4
Full Ingredient List
- 1 cup dried raw chickpeas or 3 cups soaked or 2 cans (15 oz each) of canned chickpeas
- 1½ cups water (for pressure cooking)
- 2 tablespoons oil
- 1 small bay leaf
- 1 inch cinnamon stick
- 2 cloves
- 2 green cardamoms
- 1½ cups finely chopped onions (about 2 large onions)
- 1 green chili, slit lengthwise
- ¾ to 1 tablespoon ginger-garlic paste
- 1½ cups fine chopped tomatoes or tomato puree (from 3 large tomatoes)
- ¾ teaspoon salt
- ¼ teaspoon turmeric
- 1½ teaspoons Kashmiri red chili powder
- 1 teaspoon garam masala
- 2 teaspoons coriander powder
- ½ teaspoon cumin powder
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- ¼ teaspoon dried mango powder (amchur)
- 2 tablespoons finely chopped coriander leaves
- Additional salt to taste
- Lemon juice (optional)
Chickpeas Preparation
Tools and Equipment
- Pressure cooker or pot
- Large bowl
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1 cup | Dried raw chickpeas | Rinse and soak overnight | 3 cups of soaked chickpeas, 2 cans of chickpeas |
| 1½ cups | Water | For pressure cooking |
Instructions
- Step 1: Rinse the dried chickpeas thoroughly. Soak them in 3½ to 4 cups of water overnight or for at least 8 hours.
- Step 2: Drain the water and rinse the chickpeas again. Add fresh water and pressure cook for 5 to 6 whistles on medium heat, or in an Instant Pot for 18 minutes on high pressure. Allow pressure to release naturally. (Tips: Ensure chickpeas are soft and tender by squeezing; they should mash easily.)
Masala Preparation
Tools and Equipment
- Large pot
- Blender (optional)
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 2 tablespoons | Oil | Any vegetable oil | |
| 1 small | Bay leaf | ||
| 1 inch | Cinnamon stick | ||
| 2 | Cloves | ||
| 2 | Green cardamoms | ||
| 1½ cups | Onions | Finely chopped, about 2 large onions | |
| 1 | Green chili | Slit lengthwise | |
| ¾ to 1 tablespoon | Ginger-garlic paste | ½ tablespoon each of freshly chopped ginger and garlic | |
| 1½ cups | Tomatoes or tomato puree | Fine chopped | Canned whole peeled tomatoes |
| 1½ teaspoons | Kashmiri red chili powder | Adjust to taste | |
| ¼ teaspoon | Turmeric | ||
| 1 teaspoon | Garam masala | Adjust to taste | |
| 2 teaspoons | Coriander powder | ||
| ½ teaspoon | Cumin powder | ||
| 1 teaspoon | Dried fenugreek leaves (kasuri methi) | Crushed | |
| ¼ teaspoon | Dried mango powder (amchur) | Optional | Lemon juice at the time of serving |
| 2 tablespoons | Coriander leaves | Chopped finely |
Instructions
- Step 1: Heat oil in a large pot. Add the bay leaf, cinnamon, cloves, and cardamoms. Sauté until they begin to sizzle.
- Step 2: Add the onions and green chili. Sauté until onions turn light golden.
- Step 3: Add the ginger-garlic paste, sauté for a minute being careful not to burn it.
- Step 4: Stir in tomatoes and salt. Cook until tomatoes become mushy.
- Step 5: Mix in the red chili powder, turmeric, garam masala, coriander powder, and cumin powder. Sauté until the masala releases a good aroma, about 3 to 4 minutes.
- Step 6: Optionally, cool the masala mixture, discard bay leaf and cinnamon, and blend to a desired smoothness. (Tips: Adding a few cooked chickpeas to the blender thickens the gravy.)
- Step 7: Add the cooked chickpeas along with the stock. Pour an additional ¾ to 1 cup of water to adjust the gravy consistency. (Tips: If using canned chickpeas, rinse and use with 1¾ cups of fresh water.)
- Step 8: Simmer the curry for 15 minutes until thick. Add amchur powder and kasuri methi.
- Step 9: Garnish with coriander leaves. Adjust salt and add lemon juice if using.
Additional Information
Notes: This dish can be made with either dried or canned chickpeas. Canned chickpeas should be soft and tender before using. Adjust spices according to taste preferences. Chana masala can be served with rice, naan, or roti.