Few dishes are as comforting and dependable as a good chana masala. Tender chickpeas simmered in a spiced onion-tomato gravy make a filling, protein-rich meal that suits a weekday lunch box as much as a Sunday spread. This homestyle version uses spices most Indian kitchens already have, and it tastes even better the next day once the flavours settle.
Why you will love this recipe
- Pantry-friendly: Dried chickpeas and basic spices are all you need.
- Nourishing: Chickpeas are a good source of plant protein and fibre.
- Make-ahead: It keeps well in the fridge for two to three days.
- Versatile: Serve with rice, roti, puri, bhature or even as a filling for wraps.
Serves and timing
- Serves: 4
- Soaking time: 8 hours or overnight
- Cooking time: About 45 minutes
Ingredients
- 1 cup dried kabuli chana (white chickpeas)
- 1 tea bag or 1 teaspoon tea leaves tied in muslin (optional, for a darker colour)
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2 medium onions, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 to 2 green chillies, slit
- 3 medium tomatoes, pureed
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chilli powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 1/2 teaspoons chana masala powder (or garam masala)
- 1 teaspoon amchur (dry mango powder)
- Salt to taste
- Fresh coriander, sliced onion and lemon wedges to garnish
Steps
- Soak: Rinse the chickpeas and soak them in plenty of water for at least 8 hours or overnight. They will roughly double in size.
- Pressure cook: Drain, add fresh water to cover by about two inches, a little salt and the tea bag if using. Pressure cook for 5 to 6 whistles, or until the chickpeas are soft enough to mash easily between your fingers. Discard the tea bag and keep the cooking water.
- Start the masala: Heat oil in a kadai. Add cumin seeds and the bay leaf and let them sizzle for a few seconds.
- Brown the onions: Add the onions and cook on medium heat for 8 to 10 minutes until deep golden brown. Do not rush this step, as it gives the curry its rich flavour.
- Add aromatics: Stir in the ginger-garlic paste and green chillies and cook for a minute until the raw smell goes.
- Cook the tomatoes: Add the tomato puree with turmeric, chilli powder, coriander powder and cumin powder. Cook, stirring often, until the masala thickens and oil begins to separate at the edges, about 8 minutes.
- Add chickpeas: Tip in the cooked chickpeas along with about a cup of their cooking water. Add salt and mix well.
- Simmer: Cover and simmer for 10 to 15 minutes. Mash a few chickpeas against the side of the pan to naturally thicken the gravy.
- Finish: Stir in the chana masala powder and amchur. Simmer for two more minutes, then adjust salt and consistency.
- Garnish and serve: Top with chopped coriander, sliced onions and a squeeze of lemon.
Tips for the best chana masala
- Use fresh spices. Old spice powders lose aroma quickly.
- Do not skip soaking. Unsoaked chickpeas cook unevenly and can be hard to digest.
- Canned chickpeas work in a hurry. Rinse them well and reduce the simmering time.
- Adjust tang. If your tomatoes are very sour, reduce the amchur.
- For a richer gravy, finish with a teaspoon of ghee or a little kasuri methi crushed between your palms.
Serving ideas
Pair chana masala with steamed jeera rice and a cucumber raita for a complete meal. On weekends, serve it with hot bhature or puri. Leftovers make a great filling for a roti roll with sliced onions and green chutney, or can be turned into a quick chaat topped with curd and sev.
Storage
Cool completely and store in an airtight container in the fridge for up to three days. Reheat with a splash of water, as the gravy thickens on standing. It also freezes well for up to a month.
