Chana Masala
A classic North Indian chickpea curry made with a fragrant blend of spices, onions, and tomatoes. This version is specially designed to be low in salt without sacrificing the authentic, robust flavor that makes it a favorite across the globe.
For 4 servings
- prep
Soak and prepare the chickpeas.
Rinse the dried chickpeas and soak them in plenty of water overnight, or for at least 8 hours. Once soaked, drain the water completely.
TIPSoaking chickpeas not only softens them for faster cooking but also makes them easier to digest. - pressure cook
Cook the chickpeas.
1.Place the drained chickpeas in a pressure cooker.2.Add 2 cups of fresh water.3.Secure the lid and cook on high heat until the first whistle.4.Reduce heat to medium and cook for 15 minutes or about 4-5 whistles.5.Turn off the heat and let the pressure release naturally.TIPDo not discard the cooking water; it's flavorful and will be used for the gravy. - saute
Prepare the masala base.
1.Heat mustard oil in a pan or kadai over medium heat.2.Add cumin seeds and let them splutter.3.Add the finely chopped onion and sauté until it turns soft and translucent, about 3-4 minutes.4.Add the ginger-garlic paste and cook for another minute until the raw smell disappears. - simmer
Cook the tomato masala.
1.Add the tomato puree to the pan.2.Stir in the turmeric powder, coriander powder, red chili powder, and the pinch of salt.3.Mix well and cook the masala, stirring occasionally, until the tomatoes are well-cooked and oil begins to separate from the sides, about 5-7 minutes.TIPCooking the masala until oil separates is crucial for developing a deep, rich flavor base for the curry. - mix
Combine chickpeas with the masala.
1.Add the cooked chickpeas along with their cooking water to the pan.2.Gently mash a few chickpeas with the back of your spoon against the side of the pan to help thicken the gravy.3.Stir everything together and bring to a simmer. - simmer
Simmer the curry.
Cover the pan and let the curry simmer on low heat for 5-7 minutes, allowing the chickpeas to absorb the flavors of the masala.
- garnish
Finish and garnish the Chana Masala.
1.Turn off the heat.2.Stir in the garam masala, dry mango powder, and fresh lemon juice.3.Garnish with freshly chopped coriander leaves.TIPAdding garam masala and lemon juice at the end preserves their fresh aroma and bright flavor. - serve
Serve hot.
Serve the low-salt Chana Masala hot with rotis, rice, or your favorite bread.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a darker color, you can add a tea bag while pressure cooking the chickpeas and remove it before making the curry.
- 2If you're short on time, you can use canned chickpeas. Be sure to rinse them thoroughly under running water to remove excess sodium.
- 3To enhance the flavor without adding salt, consider adding a pinch of black salt (kala namak) at the end, but use it sparingly.
- 4Mashing some chickpeas is a natural way to create a thicker, creamier gravy without adding any cream or nuts.
- 5The gravy will thicken as it cools. Adjust the consistency with a little hot water if needed before serving.
Frequently asked questions
Yes, Chana Masala is very healthy. It's rich in plant-based protein and dietary fiber from chickpeas, which aids digestion and promotes satiety. This low-salt version is particularly good for heart health and managing blood pressure.
