Authentic Chana Masala (Chickpea Masala)

Method13 steps · about 50 min

1. 1

   Step 1: For dry chickpeas ONLY, rinse 1 cup dry chickpeas at least three times and soak in 3½–4 cups water overnight or at least 8 hours. Skip steps 1–3 if using the exclusive canned replacement: two 15 oz cans, drained and rinsed.

   Uses 1 cup dried chickpeas · 3½–4 cups soaking water · water for rinsing chickpeas

2. 2

   Step 2: Drain and rinse the soaked chickpeas. Add 1½ cups fresh cooking water. Choose ONE pressure-cooking method: 5–6 whistles in a stovetop cooker, OR 18 minutes at high pressure in an Instant Pot. Let pressure release naturally before opening.

   Instant Pot chickpeas only · 18 minUses 1.5 cup water · water for rinsing chickpeas · dry chickpeas soaked at least eight hours, drained and rinsed

3. 3

   Step 3: Check a chickpea: it must be soft enough to mash fully when squeezed. If still firm, cook longer. Keep the cooked chickpeas and their cooking liquid for the curry.

   Uses soaked chickpeas pressure-cooked and pressure naturally released

4. 4

   Step 4: Heat a large pot and pour oil (2 tbsp). When the oil turns slightly hot, add the whole spices – cinnamon, cloves (2), cardamoms and bay leaf (1).

   Uses 2 tbsp oil · 1 bay leaf · 1 inch cinnamon stick · 2 whole cloves · 2 green cardamom pods

5. 5

   Step 5: When they begin to sizzle add the onions (1.5 cup) and green chili (1). Saute until they turn light golden.

   Uses 1.5 cup onion · 1 green chili · optional bay, cinnamon, whole cloves and cardamom in hot oil

6. 6

   Step 6: Add ginger garlic paste (¾–1 tbsp) and saute for a minute without burning.

   Uses ¾–1 tbsp ginger-garlic paste · onion and optional green chili sautéed with spices

7. 7

   Step 7: Add tomatoes (1.5 cup) and salt (0.75 tsp). Let cook until mushy, pulpy and thick.

   Uses 1.5 cup tomatoes · 0.75 tsp salt · onion base after ginger-garlic sautéed about one minute

8. 8

   Step 8: Stir in red chilli powder, turmeric (0.25 tsp), garam masala (1 tsp), coriander powder (2 tsp) and cumin powder (0.5 tsp). Saute until the masala begins to smell good, for about 3 to 4 mins.

   Uses 0.25 tsp turmeric · 1.5 tsp Kashmiri red chili powder · 1 tsp garam masala · 2 tsp coriander powder · 0.5 tsp cumin powder · tomatoes and salt cooked until mushy, pulpy and thick

9. 9

   Step 9: Optional smooth gravy: let the cooked masala cool, then remove bay leaf, cinnamon and green chili before blending to your preferred texture. If desired, blend in 2 tbsp cooked chickpeas taken from the cooked batch, or from the canned replacement. Return the puree to the pan. For chunky gravy, leave the masala unblended.

   Uses canned route ONLY: optional 2 tbsp drained chickpeas removed from cans for blending · masala sautéed three to four minutes with powdered spices · dry route ONLY: optional 2 tbsp cooked chickpeas removed from cooked batch

10. 10

    Step 10: Add ONLY your chosen chickpea route. For the cooked-dry route, add the remaining cooked chickpeas and 1¼ cups reserved cooking stock, or replace that stock with 1¼ cups water. Add a further ¾–1 cup water as needed, using less for unblended gravy. For the canned route, add the remaining drained chickpeas from the two 15 oz cans with 1¾ cups water; skip dry-route stock and extra water.

    Uses canned route ONLY: remaining drained two 15 oz cans after optional blending portion · cooked-dry route ONLY: ¾–1 cup extra gravy water, less if unblended · cooked-dry route ONLY: 1¼ cups water ONLY if replacing stock · canned route ONLY: 1¾ cups water · dry route ONLY: cooked chickpeas after optional two-tablespoon blending portion removed · dry route ONLY: 1¼ cups cooking stock, unless replaced by plain water · ONLY smooth route: cooked masala cooled and blended in step 9 · ONLY chunky route: cooked masala from step 8, without optional step 9 blending

11. 11

    Step 11: Mix well. Taste test and add more salt. Cover and simmer for 15 minutes.

    Simmer chana · 15 minUses extra salt only to taste · chosen chickpeas and stock/water route with cooked masala

12. 12

    Step 12: When the consistency is thick (check pics), add amchur (0.25 tsp) powder (optional) and kasuri methi.

    Uses 1 tsp dried fenugreek leaves · 0.25 tsp amchur · chickpea curry simmered fifteen minutes

13. 13

    Step 13: Garnish the cooked chana masala with finely chopped coriander leaves (2 tbsp). Add optional lemon juice only if needed. Serve with cooked basmati rice, jeera rice, naan or chapati.

    Uses 2 tbsp coriander leaves · optional lemon juice to finish · thick curry with optional dried fenugreek and amchur