International Cuisine > Indian Cuisine > Vegetarian Dishes (Indian) > Chana Masala Recipe

Authentic Chana Masala: A Flavorful Indian Vegetarian Delight

Discover the authentic taste of Chana Masala with this easy-to-follow recipe. A classic Indian vegetarian dish made with chickpeas in a spicy and tangy tomato-based sauce. Perfect for a hearty and flavorful meal.

Prep Time
8 hours (soaking) + 15 minutes
Cook Time
45 minutes
Servings
4-6
Ingredients
  • 1 cup Dried Chickpeas (Kabuli Chana)
  • 6 cups Water (for soaking and boiling)
  • 1 Tea Bag (Black Tea)
  • 2 tablespoons Vegetable Oil
  • 1 Bay Leaf
  • 1 Cinnamon Stick (1-inch)
  • 2 Green Cardamom Pods
  • 1 medium Onion (finely chopped)
  • 1 tablespoon Ginger-Garlic Paste
  • 1-2 Green Chilies (slit)
  • 2 medium Tomatoes (finely chopped)
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Red Chili Powder
  • 2 teaspoons Coriander Powder
  • 1 teaspoon Cumin Powder
  • 1/2 teaspoon Garam Masala
  • 1/2 teaspoon Dried Mango Powder (Amchur)
  • 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), crushed
  • 2 tablespoons Fresh Cilantro (chopped)
  • To taste Salt

Soaking the Chickpeas

Begin by soaking the dried chickpeas in plenty of water for at least 8 hours, or preferably overnight. This helps to soften them and reduce cooking time. After soaking, drain and rinse the chickpeas thoroughly.

Boiling the Chickpeas

Place the soaked chickpeas in a pressure cooker or a large pot. Add fresh water (about 4 cups) and a tea bag. The tea bag helps to give the chickpeas a darker color and adds a subtle flavor. Pressure cook for about 4-5 whistles, or until the chickpeas are tender but not mushy. If using a pot, simmer for about 1-1.5 hours, or until tender. Remove the tea bag and set the boiled chickpeas aside, reserving the cooking liquid.

Preparing the Masala

Heat oil in a large pan or pot over medium heat. Add the bay leaf, cinnamon stick, and cardamom pods. Sauté for a minute until fragrant. Add the finely chopped onion and sauté until golden brown. Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears. Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté the masala until the oil starts to separate from the mixture. This may take about 5-7 minutes.

Combining Chickpeas with Masala

Add the boiled chickpeas to the masala. Mix well and cook for about 5-7 minutes, allowing the chickpeas to absorb the flavors of the masala. Add about 1 cup of the reserved chickpea cooking liquid to adjust the consistency of the gravy. Bring to a simmer and cook for another 10-15 minutes, stirring occasionally.

Final Touches

Add garam masala, dried mango powder (amchur), and crushed Kasuri methi (dried fenugreek leaves). Mix well and cook for another 2-3 minutes. Adjust salt to taste. Garnish with fresh cilantro leaves. Serve hot with rice, roti, naan, or bhatura.

Nutrition Facts Estimated per 100g of product

Note: These values are estimates and can vary based on specific ingredients and preparation methods.

  • Calories: Approximately 150-180 kcal
  • Protein: 7-9 g
  • Fat: 5-7 g
  • Carbohydrates: 20-25 g
  • Fiber: 5-7 g

Other Important Considerations for Nutrition

  • Chickpeas are a good source of plant-based protein and fiber.
  • This recipe is naturally vegetarian and can be made vegan by ensuring the oil used is plant-based and omitting any ghee that may be added optionally.
  • Adjust spice levels according to your preference.
  • Serving with whole grain options like brown rice or whole wheat roti can increase the nutritional value.

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FAQ

  • Can I use canned chickpeas?

    Yes, you can use canned chickpeas. Drain and rinse them well before adding them to the masala. Reduce the cooking time accordingly, as canned chickpeas are already cooked.
  • What if I don't have dried mango powder (amchur)?

    If you don't have amchur, you can use a squeeze of lemon juice or a small amount of tamarind pulp to add a tangy flavor.
  • How can I make this recipe spicier?

    You can increase the amount of red chili powder or add more green chilies to make the recipe spicier.