What is Chana Masala?
Chana Masala needs no introduction. It is one of the famous Indian dishes. Chana Masala is a term used to mention delicious Indian flavored chickpea curry made with Chickpeas, onion, tomato and spices. And it can be enjoyed with rice, naan, tortilla(roti), Bhatura or parathas.
Spices to make Chana Masala
- This recipe is pretty basic and very simple. If you like cooking Indian food at home, then you will have all these spices in your kitchen for sure.
- To make this dish we will use regular Indian spices like coriander powder, cumin powder, paprika, amchoor powder, turmeric and garam masala in onion-tomato masala along with boiled chickpeas, which is the basic ingredient of the dish and made by cooking fresh onion and tomatoes along with ginger-garlic and green chili.
- You can use red chili powder also if you are fan of little spicy food and if you want your curry to look little red.
- You can use homemade garam masala or you can use ready made garam masala which will you get in the shop.
- You can also add chana masala. It will give your food extra flavor. But you do not have chana masala you can use garam masala.
- If you do not have both (Chana masala and Garam Masala) then you can go ahead with curry powder or normal spices but you will not get extra flavor.
Special tips
- After completing the dish, don’t forget to add some kasuri methi (dried fenugreek leaves) for wonderful aroma. And also add a handful of Coriander leaves(cilantro) it will make your food look great.
- Always try to use fresh ingredients. For example if you use fresh homemade ginger-garlic paste in place of store bought ready made one then obviously it will taste different.
- After adding chickpeas into the pot, then reduce the heat to medium-low and let it simmer for 10 to 15 minutes. This helps to get great flavor.
We always have a rush to make the dinner ready, that is why maximum people use canned chickpeas. Try to use soaked chickpeas instead of canned chickpeas. Take raw chickpeas in a large bowl and let it soak overnight. It makes a difference to the final taste.
Specialty of Chana Masala
This dish has extremely delicious taste. The roasted onion-tomato with different masalas brings awesome taste and flavor. Even kids also like this. If you are a fan of spicy flavored gravy then surely you will like this dish.
Which kind of chickpeas to use?
- Most of the people have this question. Canned or Soaked which chickpeas to use
- Well, this completely depends upon you. You can use canned chickpeas if you do not like soaked chickpeas or if you do not have enough time to do so. But the problem is you will not always get chickpeas of same texture. Sometimes you will get very soft chickpeas, and sometimes you will get chickpeas which will take time to simmer. So, if you use canned chickpeas then adjust the time depending on texture.
- You can also use soaking chickpeas by taking chickpeas in a large bowl and add 2-3 cup of chickpeas then add 6 cup of water let it soak overnight. Soaked chickpeas are lighter in texture, also easy to cook and easy to digest.
- So, I will prefer soaked chickpeas.
Timing: -
- Ratings:4/5
- Preparing Time: 30 mins
- Cooking Time: 1 hour
- Total Time: 1 hour 30 mins
Ingredients For Preparing chana masala
- Chickpeas soaked overnight(250 grams) or canned chickpeas(2-3 cups)
- Salt to taste.
- If you are not using canned chickpeas, then take 2-3 cup water to boil the chickpeas.
- Ginger 1 inch
- Large garlic cloves 3-4
- Green chili 2-3 or more to taste.
- Vegetable oil or avocado oil 2-3 tablespoon.
- Bay leaf 1
- whole green cardamoms 3-4
- Cloves 3
- Cinnamon stick 1 inch
- Black peppercorns (whole) 7-8
- Cumin seeds 3/4 teaspoon
- 1 Finely chopped onion
- 2 medium pureed tomatoes,
- Tomato paste 1 tablespoon
- Coriander powder 1 teaspoon
- Cumin powder 1/2 teaspoon
- Paprika 1/2 teaspoon
- Turmeric powder 1/4 teaspoon
- Garam masala 1/4 teaspoon
- Crushed kasuri methi (dried fenugreek leaves) 1 teaspoon
- Chopped coriander leaves (cilantro) 1-2 tablespoons
Process of making Chana Masala
- At first soak 200 grams raw white chickpeas overnight in 5-6 cups water.
- For making instant Pot, cook on high pressure for 25 minutes.
- For making Stove-top pressure cooker, cook on high heat for 2 whistles, then lower the heat to medium and cook for 10 minutes and let the pressure release naturally.
- After pressure cooking, You can check by pressing with your thumb and index finger. You will see, the chickpeas will break easily.(If you are using canned chickpeas skip this step)
- If you are using canned chickpeas, then directly move 2-3 cups canned chickpeas into the pot to cook chana masala.
- Then crush the ginger, garlic and green chili and set it aside.
- Now heat a pan over medium flame. Then add the oil and add the whole spices- green cardamom, cloves, bay leaf, cinnamon, peppercorns and cumin seeds. Let the spices sizzle for sometime.
- Now add the finely chopped onion and stir. Cook for 2 minutes, let the onions soften. After this add 1/2 teaspoon salt(or to taste). It will help the onions cook faster.
- Now puree 2 tomatoes with the help of blender and set it aside.
- Now add the crushed ginger-garlic and green chili (which i told you to prepare and set aside previously). Stir and cook for 2 minutes. It will help the raw smell of the ginger-garlic goes away.
- Then add the pureed tomatoes(which i told you to prepare and set aside previously). With that add 1 tablespoon of tomato paste. Cook for 5 minutes on medium heat, stirring occasionally.
- Now add the ground spices- coriander powder, paprika, cumin powder, turmeric and garam masala. Cook the spices for 20-30 seconds. At this point the oil should ooze out.
- Now add the same water in which the chickpeas were boiled. If you prefer more gravy you can add little more.
- After completing the above steps, taste the test and adjust the salt and chilies at this point.
- After this cover the pot and set the heat to medium-low. Let it simmer for 10-15 minutes. It will help the flavors to mix-in together. Stir in crushed kasuri methi (dried fenugreek leaves)
- After taking out in a bowl Garnish a handful of chopped coriander leaves(cilantro). You may also squeeze some fresh lemon juice if you want.
Serving
- After completing the cooking take out in a bowl and spread a handful of coriander leaves (Cilantro) serve it with Basmati rice, Parathas, Garlic naan, Tortilla(Roti).
Notes
- If you want little extra spicy food, then add little extra of red chili powder for little extra-kick. if you want, then you can even increase the green chilies.
- Your can squeeze some fresh lemon juice in your chana masala after completing, if you think the tomatoes will not tangy enough. But if you think tomatoes are tangy then dont do this.
- You can do one more extra-step of frying ginger julienne(a portion of food cut into short, thin strips) in ghee and adding it to the chana masala to elevate the flavors.
- But before do that step remember one thing if you do this extra-step and add ghee, then the dish won’t be vegan any longer.
Nutritional Value
- Energy:223 cal
- Protein:7.2 g
- Carbohydrates:26.8 g
- Fiber:11.7 g
- Fat:9.7 g
- Cholesterol:0 mg
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