Classic Chana Masala

Classic chana masala is a simple, comforting Indian dish made with tender Kabuli chana, tomatoes, onions and everyday spices. The chickpeas are soaked overnight and cooked until soft, then simmered gently with the masala for a flavourful, homestyle curry. Easy to prepare and satisfying, it is a dependable choice for an everyday lunch or dinner.

Classic Chana Masala

Print Recipe
A simple, comforting chana masala made with everyday Indian ingredients and spices.
Soaking :8 hours or overnight
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 persons

Ingredients

For the Chana

  • 250 g dried Kabuli chana soaked overnight in 5 cups of water
  • 1 bay leaf
  • 2- inch cinnamon stick
  • 1 green cardamom
  • 2 cloves
  • Salt to taste
  • 2 cups water

For the Masala

  • 2 –3 tbsp oil
  • 1/2 tsp cumin seeds
  • 2 medium onions finely chopped
  • 2- inch ginger finely chopped or 1 tsp ginger paste
  • 6 – 7medium garlic cloves finely chopped or 1 tsp garlic paste
  • 5 –6 green chillies finely chopped or slit
  • 4 medium tomatoes puréed ( 1 cup puree)
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 2 tsp red chilli powder
  • 1/4 tsp garam masala
  • 1/2 tsp amchur
  • 1 tsp kasuri methi
  • Salt to taste
  • Fresh coriander leaves for garnish
  • Ginger juliennes for garnish

Instructions

Cook the Chana

  1. Rinse the soaked chana throughly . Pressure cook with the bay leaf, cinnamon, cardamom, cloves, salt and 3 cups water until the chickpeas are completely tender.
  2. Allow the pressure to release naturally.
  3. Reserve the cooked chana along with its cooking liquid.

Prepare the Masala

  1. Heat the oil in a heavy-bottomed pan over medium heat.
  2. Add the cumin seeds and let them sizzle. Add the onions and cook until soft and lightly golden.
  3. Add the ginger, garlic and green chillies. Sauté until the raw aroma disappears and turn golden.
  4. Add the coriander powder, cumin powder, turmeric and red chilli powder .
  5. Stir briefly over low heat so the spices retain their aroma and don't burn.
  6. Add the tomato purée, amchur and cook until reduced and the oil begins to separate.

Bring It Together

  1. Add the cooked chana along with its cooking liquid.
  2. Lightly mash a small portion against the side of the pan. This naturally thickens the gravy while keeping most of the chickpeas whole.
  3. Cover and simmer for 10 minutes. Stir occasionally and add more water if needed.

Finish

  1. Add the garam masala and crushed kasuri methi. Simmer for another 3-4 minutes.
  2. Taste and adjust the salt.
  3. Garnish with fresh coriander leaves and ginger juliennes.
  4. Serve hot with rice, roti, naan or bhatura.

Notes

 
  • Cook until tender: The chickpeas should be completely cooked and soft enough to press easily between your fingers. .
  • For a richer gravy: Mash a small portion of the cooked chickpeas into the gravy while simmering. This thickens the chana masala naturally .
  • Adjust the consistency: Chana masala thickens as it sits, so keep the gravy slightly looser than the final consistency you want.
  • Garnish – A combination of thinly sliced onion and a squeeze of fresh lemon juice adds freshness and little crunch to the chana masala .