The traditional recipe for delicious Chickpea Curry – is Chana Masala. Prepare Chana Masala at home with this authentic recipe.
Things to know about Chana Masala Recipe
The Chickpea Curry – Chana Masala is a traditional North Indian recipe with white chickpeas, spices, and fresh herbs. It is also known as ‘Chole’ in India. Chana means chickpea, and Masala is a mixture of spices.
The mouthwatering preparation of chickpea curry – Chana Masala, is widely prepared in Indian homes. Its savory and tangy taste makes it one of the most loved Indian preparations. Originating from the Punjab region, it gets its unique flavor, fabulous aroma, and rich color due to Indian spices.
The combination of Chana Masala With fried puffy bread, popularly known as ‘Chole Bhature,’ is a dish that stays in the heart of Indians. It is served with onions and pickles and can be eaten for breakfast, lunch, or dinner.
Tasteful Indian Chickpea Curry from Punjab. Authentic Recipe of Chana Masala.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
- 200 grams (7.05 oz) Dried White Chickpea – Bean (Garbanzo)
- 3 cups Water
- 1 bag Black Tea Optional
- ½ tsp Salt
Chana Masala Powder
- 2 pcs Black Cardamom
- 1 inch Cinnamon Stick
- 4 pcs Black Peppercorn
- 1 pc Bay Leaf
- 2 pcs Clove
- ¼ tsp Carom Seed – Ajwain
- 1 tsp Coriander Seed
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seed
- ½ tsp Dry Pomegranate Seed
Gravy
- 1 pc Onion Medium, chopped
- 1 pc Tomato Medium, chopped
- ½ tsp Ginger Garlic Paste
- ¼ tsp Turmeric Powder – Curcuma Powder
- ½ tsp Red Chili Powder
- ¼ tsp Garam Masala Optional
- 3 pcs Green Chili Slit
- 1¼ cups Chickpea Stock
- 2 tbsp Oil
- Salt To taste
Instructions
- Wash the chickpeas properly and soak them overnight in water.
- In a pressure cooker, add the soaked chickpeas and one teabag. Pour the water, add salt, and pressure cook the chickpeas for 13-15 whistles.
- To make the chana masala powder, combine black cardamoms, cinnamon sticks, cloves, peppercorns, bay leaf, carom seeds, coriander seeds, fennel, cumin seeds, dry pomegranate seeds, and dry red chilies in a pan.
- Roast all the ingredients on low heat. Keep on stirring the spices till they are dark brown but make sure that you don't burn them. Cool the roasted spices and grind them fine in a mixer grinder.
- For making the gravy, heat oil in a pan and add the ginger-garlic paste. Cook it well till the raw aroma goes away completely.
- Add chopped onions to it and sauté till it becomes light brown. Then add finely chopped tomato and stir till it turns mushy and the oil starts to separate.
- Next, add the freshly prepared chana masala powder, red chili powder, and turmeric powder. Stir well and add the green chilies.
- Meanwhile, remove the teabag from the cooked chickpeas, drain them, but keep the stock.
- Add the cooked chickpeas to the gravy and mix it well. Then put in some salt and 1 cup (for every 5 servings) of stock. Stir well.
- Cover the curry and let it cook on a medium to adjust the consistency. Mash a few chickpeas to thicken the gravy.
- The Chana Masala is ready. Garnish with coriander leaves and serve hot.
— Specific Atributes of This Recipe:
Nutrition
Cooking tip for making Chana Masala
- Teabag provides a rich dark color to the curry. If you don’t want the color, you can skip adding them while cooking chickpeas.
- If you prefer spicy food, you can increase the amount of chili powder and the number of green chilies.
- The cooking time for this recipe is 45 minutes. However, the chickpeas should be soaked overnight or for at least 8 hours before preparation.
- While preparing the Chickpea Curry – Chana Masala, make sure that the chickpeas are cooked well. If you forget to soak them overnight, you can add hot water and soak the chickpeas for 1-2 hours.
What to serve with Chana Masala?
Serve the curry hot with fried puffy bread or Bhatura, onion, and pickle.
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