Hearty Chana Masala

Name: Hearty Chana Masala
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 1.5 cup chickpeas (dried, soaked overnight and drained); 4 cup water (for pressure cooking chickpeas); 0.5 tsp salt; 2 pcs tea bags (for dark color, removed after boiling); 2 tbsp ghee; 1 tsp cumin seeds; 1 pcs bay leaf; 1 inch cinnamon stick; 2 pcs onion (medium, finely chopped); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 3 pcs tomato (medium, pureed); 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 1 pinch amchur (dry mango powder); 2 tbsp coriander leaves (chopped, for garnish); 1 inch ginger (julienned, for garnish); 1 tbsp lemon juice

RATING

0.0/5

TASTE SCORE

8/10

Robust, aromatic chickpea curry bathed in a spiced onion-tomato gravy. This North Indian staple is tangy, mildly spicy, and deeply satisfying — the kind of dish that tastes even better the next day. Serve it with bhature or steamed rice for a comforting meal.

PREP

15m

COOK

40m

SERVES

1 KATORI

384 cal

SERVINGS

METHOD · 8 STEPS

pressure cook · ~20 min
Pressure cook the chickpeas.
1.Add the soaked and drained chickpeas to the pressure cooker with 4 cups of water and the tea bags.
2.Close the lid and cook on medium heat for 5-6 whistles, or until the chickpeas are tender but not mushy.
3.Let the pressure release naturally, then discard the tea bags. Drain the chickpeas and reserve the cooking liquid.
4.Set aside the cooked chickpeas.
temper · ~2 min
Make the tempering.
1.Heat ghee in a heavy-bottomed pan over medium heat until shimmering.
2.Add cumin seeds and let them crackle (30 sec).
3.Add bay leaf and cinnamon stick, stirring until fragrant (10 sec).
saute · ~15 min
Build the onion-tomato base.
1.Add the chopped onions and sauté until deeply golden brown (8-10 min), stirring often.
2.Add the ginger-garlic paste and slit green chilies, sauté until the raw aroma disappears (1 min).
3.Pour in the tomato puree and cook until the oil separates from the mixture (5-7 min).
TIPPatience with the onions is key — a deep brown color builds the rich, hearty flavor.
saute · ~1 min
Bloom the spice powders.
1.Lower the heat. Add coriander powder, red chili powder, turmeric powder, garam masala, amchur, and salt.
2.Sauté for 30-45 seconds, stirring continuously to prevent burning.
TIPKeep the heat low at this stage — high heat will burn the ground spices and make the dish bitter.
simmer · ~20 min
Simmer the chana masala.
1.Add the pressure-cooked chickpeas to the pan and stir to coat them in the masala.
2.Pour in 1 cup of the reserved chickpea cooking liquid (or fresh water) and bring to a boil.
3.Reduce the heat to low and simmer uncovered for 15-20 minutes, mashing a few chickpeas against the side of the pan to thicken the gravy.
4.Stir occasionally, adding more water if the gravy becomes too thick.
TIPMashing a handful of chickpeas releases their starch, giving you a thicker, more luscious gravy without any cream.
garnish
Finish and garnish.
Turn off the heat, squeeze the lemon juice over the curry, and stir. Garnish with chopped coriander leaves and julienned ginger.
rest · ~5 min
Rest briefly before serving.
Cover the pan and let the chana masala rest for 5 minutes so the flavors can meld.
TIPLike most curries, chana masala tastes even better after a short rest — or even better, the next day.
serve
Serve the chana masala hot.
Serve in katoris alongside bhature, poori, or steamed rice, with sliced onions and lemon wedges on the side.

PRO TIPS

What to keep in mind.

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

1
Cook the onions until deep golden brown for a rich, caramelized flavor base.
2
Use the reserved chickpea cooking liquid instead of water for a thicker, more flavorful gravy.
3
Mash a few chickpeas against the pan to naturally thicken the gravy without adding cream.
4
Bloom the ground spices on low heat for 30 seconds to release their full aroma without burning.
5
Let the chana masala rest for 5 minutes before serving to let the flavors meld together.
6
This curry tastes even better the next day — make it ahead for deeper, more complex flavors.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace ghee with any neutral vegetable oil or coconut oil to make this chana masala entirely plant-based. The flavor remains robust and satisfying.

low oil

Low-oil

Reduce ghee to 1 tablespoon and dry-roast the cumin seeds before adding a splash of water to sauté the onions. This cuts calories while keeping the tempering flavor.

high protein

High-protein

Add a cup of cubed paneer or boiled chicken along with the chickpeas for an extra protein boost. Adjust simmer time to heat the additions through.

jain

Jain

Omit onion and garlic, and use asafoetida (hing) in the tempering for a similar savory depth. Use tomato puree and ginger-chili paste to build the gravy.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant-Based Protein

Chickpeas are a fantastic source of plant protein, making this curry a hearty and nutritious main for vegetarians and vegans.

✓

High in Dietary Fiber

The chickpeas provide a generous amount of soluble and insoluble fiber, supporting digestion and promoting a feeling of fullness.

✓

Packed with Antioxidant Spices

Turmeric, cumin, coriander, and ginger are all rich in antioxidants and anti-inflammatory compounds that support overall wellness.

✓

May Support Blood Sugar Balance

Chickpeas have a low glycemic index due to their fiber and protein content, which can help stabilize blood sugar levels when included in a balanced meal.

QUESTIONS?