This Chana Masala is a delicious, flavorsome, and healthy Indian dish. It is a protein-packed, vegan and gluten-free curry that can be easily customized to your taste. You can serve this over plain fluffy Basmati Rice, Jeera Rice, or with Roti, Pooris, Chapatis, Naans, or Parathas. This post shares the easiest way to make Indian Chickpea Masala using the stovetop or Instant Pot. In addition, you will find plenty of tips and tricks for a shortcut method using canned chickpeas.
Chana masala is a North Indian curry made with white chickpeas, onions, tomatoes, spices, and herbs. Chickpeas are called chana in Hindi, and masala refers to spicy gravy. An onion tomato masala simmers with chickpeas. There is no doubt that this is one of the most popular vegetarian curries around the world and is frequently served in Indian homes and restaurants.
Many people confuse Chana Masala with Chole Masala, but they are two different dishes. Unlike chickpea curry, Punjabi chole is characterized by a unique blend of spices and the preparation (boiling) of chickpeas.
About Chana Masala
You can either use canned chickpeas or follow the traditional method, in which dried chickpeas are soaked overnight and cooked until tender. If you have canned or cooked chickpeas on hand, this one-pan dish takes only 30 to 35 minutes to prepare.
Making the masala/curry is the first step in the recipe.Cooking with tomatoes and spices, onions, ginger, and garlic are sauteed. At the end of the cooking process, chickpeas are simmered until tender and absorb the flavors of the masala. A burst of flavors and a healthy, protein-packed finish make this dish delicious and nutritious.
Prepare the Chickpeas
1. Add 1 cup dried chickpeas to a large bowl and rinse them well a few times. Pour 3 ½ to 4 cups fresh water and soak them overnight or for at least 8 hours. Later drain the water & rinse them well.
2. Pressure cooker: Pour 1 ½ cups fresh water to the chana and pressure cook for 5 to 6 whistles on a medium heat. If using Instant pot, cook them for 18 minutes on a high pressure. Once the pressure drops naturally, open the lid.
Regular pot: Cook the soaked chickpeas with 3 cups water in a heavy bottom pot. Please check the faq section for more details.
3. Test if they are soft cooked, tender and hold shape (not mushy). When you squeeze a chickpea it should get mashed completely. If it is still firm, it is undercooked and you need to cook it longer.
4. Heat 2 tablespoons oil in a pot and add the whole spices (optional). You will need 1 bay leaf, 1 inch cinnamon, 2 cloves and 2 green cardamoms. If you do not have them simply omit.
5. When they begin to sizzle add 1½ cups fine chopped onions (2 large/medium) and saute until golden, for about 8 to 9 mins. If you want you may add a slit green chili for heat but I do not use it.
6. Add 1 tablespoon ginger garlic paste and saute for a minute, making sure not to burn it.
7. Add 1½ cup chopped tomatoes (or tomato puree or whole peeled tomatoes) and ¾ teaspoon salt. Continue to cook until the tomatoes break down and turn mushy, for 6 to 7 mins. You may cover and cook to quicken the process.
8. Next add all the ground spices
- 1 to 1½ teaspoons Kashmiri Red chilli powder (I use 1½)
- ¼ teaspoon turmeric
- 2 teaspoon garam masala
- 2 teaspoons coriander powder
- ½ teaspoon cumin powder
9. Saute on a medium flame until the masala smells aromatic. This takes about 3 to 4 minutes.
10. This step is optional and you may skip if you want your gravy to be chunky. You have the option to skip this step or blend the onion tomato masala to a coarse or smooth puree depending on how you want your chana masala gravy.
If you prefer to blend it, discard the bay leaf and cinnamon first. Cool the mixture and blend to a puree. Optionally I also prefer to add 2 tablespoons of cooked chana to the blender. Later add the puree back to the same pan.
11. Add the chana along with the stock in which you cooked it. You will be left with 1¼ cup stock which you will add it. Pour more water as needed to make a gravy. I use about ¾ to 1 cup more water. If you don’t puree the onion tomato masala you will require lesser.
Canned chickpeas: Drain the liquid in the can, rinse the chana well with fresh water and use here. Pour 2 cups water.
12. Mix everything well and taste test. Add more salt if required.Cover and simmer for 15 minutes, until the gravy turns thick. Add ½ teaspoon amchur powder (optional) and 1 teaspoon kasuri methi. Crush it in your palms first and then sprinkle.
14. This is the right consistency – thick. Chana masala will thicken slightly further upon cooling.
15. At this stage I always feel the need to add more salt as the chickpeas absorb some amount of it from the gravy. So taste test add more salt and squeeze some lemon juice if you have not used amchur.
You can serve Chana Masala with fluffy one pot Jeera rice, No yeast fast Naan, Roti, Chapati or Parathas. There are some great side dishes to go along with this Cucumber Raita, Pepper Mushrooms, and Beans Poriyal.
Conclusion
If you are using old chickpeas that have been sitting on the shelf for a long time. When cooking chickpeas, add a pinch of baking soda. This speeds up the cooking process. The remainder of the stock should be used while cooking the dish, and the other half should be discarded. There may be an aftertaste if you use all of the stock.
