punjabiMediumveganvegetariandairy freenut free

Chana Masala

Name: Chana Masala
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: punjabi
Ingredients: 1.5 cup chickpeas (dried, soaked overnight and drained); 2 tbsp vegetable oil; 1 tsp cumin seeds; 1 pcs bay leaf; 1 inch cinnamon stick; 1 pcs black cardamom (lightly bruised); 2 pcs onion (medium, finely chopped); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 3 pcs tomato (medium, pureed); 0.5 tsp turmeric powder; 1 tsp red chili powder (adjust to taste); 2 tsp coriander powder; 2 tsp chana masala powder; 0.5 tsp dried mango powder; 1 tsp salt; 4 cup water (3 cups for cooking chickpeas, 1 cup for gravy); 3 tbsp coriander leaves (freshly chopped, for garnish); 1 inch ginger (peeled and julienned, for garnish)

RATING

4.6/5(187)

TASTE SCORE

9/10

A classic North Indian curry featuring tender chickpeas simmered in a spicy, tangy tomato-based gravy. This hearty, protein-packed dish is naturally vegan and gluten-free, making it a perfect comfort meal when served with rice or bread.

PREP

15m

COOK

45m

SERVES

1 KATORI

402 cal

SERVINGS

METHOD · 6 STEPS

pressure cook
Cook the chickpeas.
1.Place the soaked and drained chickpeas in a pressure cooker.
2.Add 3 cups of water and 1/2 tsp of salt.
3.Secure the lid and cook on high heat until the first whistle.
4.Reduce heat to medium and cook for 15-20 minutes, or until the chickpeas are tender.
5.Let the pressure release naturally. Do not discard the cooking water.
TIPFor a darker, more authentic color, add a black tea bag to the pressure cooker while cooking the chickpeas. Remove it before proceeding.
temper
Temper the whole spices.
1.Heat oil in a large pan or kadai over medium heat.
2.Add cumin seeds and let them splutter.
3.Add the bay leaf, cinnamon stick, and black cardamom. Sauté for 30 seconds until fragrant.
TIPToasting whole spices in oil releases their essential oils and builds a deep flavor base for the curry.
saute
Build the masala base.
1.Add the finely chopped onions and sauté until they turn soft and golden brown, about 7-8 minutes.
2.Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
3.Pour in the tomato puree. Cook until the mixture thickens and oil begins to separate from the sides, about 8-10 minutes.
mix
Add the spice powders.
1.Reduce the heat to low. Add turmeric powder, red chili powder, coriander powder, and chana masala powder.
2.Stir well and cook for one minute, being careful not to burn the spices.
3.If the mixture becomes too dry, add a splash of the chickpea cooking water.
simmer
Simmer the curry.
1.Add the cooked chickpeas along with their cooking water to the pan.
2.Add the remaining salt and the dried mango powder. Mix everything well.
3.Bring the curry to a boil, then reduce the heat, cover, and let it simmer for 15 minutes for the flavors to meld.
4.Lightly mash a few chickpeas with the back of a spoon to help thicken the gravy.
garnish
Garnish and serve.
1.Turn off the heat. Stir in the chopped coriander leaves and julienned ginger.
2.Let the Chana Masala rest for 10 minutes before serving.
TIPResting the curry allows the flavors to deepen and the gravy to thicken slightly.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Soaking chickpeas overnight is crucial for a soft texture and quicker cooking time.
2
For a thicker gravy, mash about 1/4 cup of the cooked chickpeas before adding them to the masala.
3
Don't skip the dried mango powder (amchur); it provides the signature tangy flavor.
4
Using the water the chickpeas were cooked in adds flavor and nutrients to the gravy.
5
The flavor of Chana Masala improves the next day, making it great for meal prep.

RECIPE VARIATIONS

Adapt it for your goals.

quick

Quick

For a faster version, use two 15-ounce cans of chickpeas. Rinse and drain them well before adding to the masala.

healthy

Healthy

To make it lighter, reduce the oil to 1 tablespoon and add 1 cup of chopped spinach in the last 5 minutes of simmering for extra nutrients.

jain

Jain

Omit onions, ginger, and garlic. Use a pinch of asafoetida (hing) in the tempering and add 1/2 cup of grated raw banana to the masala for thickness.

kid friendly

Kid friendly

Reduce the red chili powder to 1/4 teaspoon and omit the green chilies to make it mild for children.

HEALTH BENEFITS

Why this is on our healthy list.

leaf

Excellent Source of Plant-Based Protein

Chickpeas are a fantastic source of protein, essential for muscle repair, growth, and overall body function, making this dish a great choice for vegetarians and vegans.

fiber

High in Dietary Fiber

With over 15 grams of fiber per serving, this dish supports digestive health, helps regulate blood sugar levels, and keeps you feeling full and satisfied.

heart

Rich in Essential Minerals

Chana Masala provides significant amounts of iron, which is vital for oxygen transport, and manganese, an important antioxidant that supports bone health.

heart_pulse

Heart-Healthy

The combination of high fiber and plant-based ingredients helps manage cholesterol levels and supports cardiovascular health.

QUESTIONS?

Frequently asked questions

Yes, Chana Masala is a very healthy dish. It's rich in plant-based protein and dietary fiber from chickpeas, which aids digestion and promotes satiety. It's also packed with essential minerals like iron and manganese.

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