Chana Masala
A classic Punjabi curry featuring tender chickpeas simmered in a spicy, tangy tomato and onion gravy. Infused with traditional spices and a hint of amchur, this dish is hearty, flavorful, and naturally vegan.
For 4 servings
Soak the chickpeas.
Rinse the dried chickpeas thoroughly and soak them in plenty of water overnight, or for at least 8 hours. They will double in size.
TIPIf you're short on time, you can do a quick soak by covering the chickpeas with water, bringing it to a boil, then turning off the heat and letting them sit for 1 hour.Pressure cook the chickpeas.
- Drain the soaked chickpeas and transfer them to a pressure cooker.
- Add 4 cups of fresh water and 1/2 teaspoon of salt.
- Secure the lid and cook on high heat until the first whistle.
- Reduce the heat to medium and cook for about 15-20 minutes or until the chickpeas are soft and tender.
- Let the pressure release naturally. Reserve the cooking water.
Prepare the masala base.
- Heat oil in a large pan or kadai over medium heat.
- Add the bay leaf and cumin seeds. Let the seeds splutter.
- Add the finely chopped onions and sauté until they turn soft and golden brown, about 6-8 minutes.
Cook the aromatics and tomatoes.
- Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Pour in the tomato puree along with the slit green chilies.
- Cook the mixture, stirring occasionally, until the tomatoes are well-cooked and you see oil separating from the sides of the masala. This should take about 7-8 minutes.
TIPCooking the tomato masala properly is crucial for a deep, rich flavor. Be patient and wait for the oil to separate.Add the spice powders.
Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and chana masala powder. Stir continuously and cook for about one minute until the spices are fragrant.
Combine and simmer the curry.
- Add the cooked chickpeas to the pan along with their reserved cooking water. Add the remaining salt.
- Using the back of a ladle, lightly mash a few chickpeas against the side of the pan. This helps to thicken the gravy.
- Bring the curry to a boil, then reduce the heat, cover, and let it simmer for 10-15 minutes, allowing the flavors to meld together.
Add finishing touches.
Turn off the heat. Stir in the garam masala and dry mango powder (amchur). Mix well.
Garnish and serve.
Transfer the Chana Masala to a serving bowl. Garnish with fresh chopped coriander leaves and ginger juliennes. Serve hot with jeera rice, bhature, or naan.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a thicker gravy, mash more chickpeas. For a thinner gravy, add a little hot water.
- 2Using fresh, ripe tomatoes for the puree will give the best flavor.
- 3Let the curry rest for at least 30 minutes before serving, as the flavors deepen over time.
- 4If you don't have chana masala powder, you can make your own blend with common Indian spices.
- 5Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor improves the next day.
Adapt it for your goals.
Jain
Omit the onions and garlic. Increase the amount of ginger and add a pinch of asafoetida (hing) to the hot oil before adding the tomato puree.
quickQuick
Use two 15-ounce cans of chickpeas instead of dried. Rinse and drain them well, and simmer in the gravy for 15-20 minutes.
healthyHealthy
To boost the nutritional value, add a cup of chopped spinach or kale to the curry during the last 5 minutes of simmering.
kid friendlyKid friendly
Reduce the red chili powder to a pinch and omit the green chilies to make a milder version that kids will enjoy.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Chickpeas are a powerhouse of protein, making this dish an excellent choice for vegetarians and vegans to support muscle repair and growth.
High in Dietary Fiber
The high fiber content from chickpeas helps in maintaining a healthy digestive system, regulating blood sugar levels, and keeping you full for longer.
Rich in Essential Minerals
This dish provides important minerals like manganese, folate, and iron, which are crucial for energy production, bone health, and preventing anemia.
Heart-Healthy
Being low in saturated fat and cholesterol-free, Chana Masala is a heart-friendly dish that can contribute to better cardiovascular health.
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 naturally gluten-free and can be made with minimal oil.