Indian Chana Masala Recipe – Punjabi Chickpea Curry
Looking for an authentic Indian taste to plan your next lunch and dinner meals? Then, you’re in the right place; today’s dish is the perfect solution to this reasoning! Yeah, meet this Indian Chana Masala Recipe made with white chickpeas simmered in aromatic spices with an onion-tomato base. This Punjabi chickpea curry is not only full of flavor but also gives you the restaurant or dhaba taste at home.
Table Of Contents
About chana masala
When heard the name of this authentic chana masala, everyone expects how spicy it is. One time I also thought the same, but that’s not true! They are prepared with simple pantry staples and gives a perfect Indian spicy taste in a single bowl!
Yes, this North Indian chickpea curry, or chana masala, is very popular in all dhabas or restaurants out there and in my home too. When paired with rice, roti, or naan, every bite of it feels satisfying and comforting.
Nothing more special, except you have to plan a day before it beacuse it needs the soaking process. The white chickpeas are soaked in enough water for an overnight or at least 5 hours, before cooking. After that, boil them with whole spices to infuse their flavour in the chickpeas completely.
Once they are completely boiled, simmer them with onion and tomato masala until they reach a curry texture, and that’s where we get our chickpeas curry to eat. Sounds so simple! Don’t worry, the process is also simple when trying to make it with a happy heart!
This rich and authentic curry is made in an Instant Pot or in a pressure cooker. Personally, I like the second method, which makes me feel more at ease, whether you’re a home cook or a beginner out there. So let’s learn with the step-by-step photos below, how to cook perfect chana masala at home.
If you are a big fan of eating chickpeas in your everyday meals, you can explore my other chickpea recipes:
Ingredients
- White Chickpeas- I have used a cup of dried chickpeas (Kabuli Chana) in my recipe. Avoid using aged chana, as they take a long time to cook. If you’re short on time, canned chickpeas can also be used.
- Onions- I make a paste of 2 medium onions in a jar for a richer and thicker masala. You can also add the chopped onions, but paste helps to make a flavorful gravy.
- Tomato Puree- Use ripe tomatoes, grind them in a jar to make a puree, or grate them in a grater for a smooth and tangy flavour. You can use canned puree, which also works well here.
- Whole Spices- I have used cinnamon, black cardamom, cloves, bay leaf, and cumin seeds. They are enough to create a strong aroma in the curry.
- Spices- I have used turmeric powder, red chili powder, garam masala, and chana masala. To add more color to the dish, you can use kashmiri lal mirch.
- Oil- Mustard oil is best to use; if you want a richer taste, replace oil with clarified butter (ghee) for tempering.
- Water- It is used for cooking and simmering the chickpeas.
How to make chana masala recipe
1. Rinse and soak 1 cup of dried chickpeas in enough water overnight or at least 5 hours.
2. Before cooking, add the soaked chickpeas to a pressure cooker with 2 cups of water.
3. Next, add 1 cinnamon stick, 2 cloves, 1 black cardamom, 1 bay leaf, and 1/2 tsp of salt. Cover the lid and cook on high heat for 6 to 7 whistles or until they are soft and tender. After that, turn off the flame.
4. When the pressure is released naturally, open the lid and check that the chickpeas are cooked well. If they are soft when pressed, it’s good; if not, cook again for 2 more whistles. When they are done, remove excess water from them and keep aside.
5. Now in the same pressure cooker or a heavy-bottomed kadai, heat 2 tbsp of oil on medium heat. Add 1 tsp of cumin seeds to sizzle.
6. Then add onion paste and saute it until light golden.
7. When the paste gets a golden color, add tomato puree to it.
8. After a minute, add spices: 2 tsp of coriander powder, 1/2 tsp turmeric powder, 1/2 tp red chili powder, 1/4 garam masala, 1/2 tsp of chana masala, and 1/2 tp of salt.
9. Mix all the ingredients well and sauté until the masala releases oil from its sides.
10. It takes 3 to 4 minutes on medium to get the masala done.
11. Now add the boiled chickpeas to the masala.
12. Pour 2 cups of water into them.
13. Mix well and cook on low heat until it gets a thick curry texture.
14. Stir in between and continue simmering until a thick consistency.
15. It takes 12 to 15 minutes on low heat to get that consistency. If you want, you can add dried fenugreek leaves (kasuri methi) or chopped coriander leaves here and turn off the flame. I skip both of these here because my siblings don’t like thier taste.
Serving
» Serve chana masala hot with bhature for a classic Punjabi meal.
» Pair it with steamed basmati rice, jeera rice, or ghee rice for a simple and satisfying lunch or dinner.
» Enjoy it with roti, naan, or paratha for a wholesome Indian meal.
» Complete the meal with a side of lauki raita, boondi raita, and green chutney.
» Serve with sliced onions, lemon wedges, and green chilies for extra freshness.
» Garnish with fresh coriander leaves and a tbsp of ghee just before serving for the best taste.
Pro Tips
- Soak dried chickpeas for at least 5 to 6 hours or overnight for even cooking and a soft texture.
- Cook the chickpeas until they are tender; undercooked chickpeas won’t absorb the flavors of the masala properly.
- Cook the onion tomato masala well until the oil separates. This develops a rich, authentic flavour.
- Simmer the curry for 10-15 minutes after adding the chickpeas so they absorb the spices properly and add a thicker texture.
- Adjust the consistency by adding more water for a thinner curry or simmering longer for a thicker gravy.
- You can mash a few cooked chickpeas into the gravy to naturally thicken it and give the curry a creamy consistency.
- Let the chana masala rest for 15-20 minutes before serving so the flavours deepen properly.
- Don’t skip the chana masala powder as it gives the curry a Punjabi flavour.
- You can use ginger garlic paste to add extra aroma to your dish.
More Indian Curry Recipes:
Indian Chana Masala Recipe – Punjabi Chickpea Curry
Ingredients
- 1 cup white chickpeas (Kabuli Chana)
- 2 medium onions paste
- 2 medium tomatoes puree
- 1 bay leaf
- 2 cloves
- 1 black cardamom
- 1 cinnamon
- 2 tbsp oil
- 1 tsp cumin seeds
- 2 tsp coriander powder
- ½ tsp red chili powder
- ½ tsp turmeric powder
- ¼ tsp garam masala
- ½ tsp chana masala powder
- 1 tsp salt
- 4 cups water
Instructions
- Wash and soak the white chickpeas in enough water overnight.
- When you want to boil, add the soaked chickpeas to the pressure cooker.
- Add whole spices: cinnamon, bay leaf, cardamom, cloves, 2 cups of water, and ½ tsp of salt.
- Now cook on high heat for 6 to 7 whistles, then turn off the flame.
- When the pressure drops, naturally open the lid and press the chickpeas. If they are soft, they are done; if not, cook for 2 to 3 whistles.
- Drain the water from boiled chickpeas through the strainer and keep them aside.
- Now heat the oil in the same pressure cooker, or use any kadai.
- Add the cumin seeds to sizzle for a few seconds.
- Then add onion paste and saute until light golden.
- When the paste is light golden, add tomato puree.
- After a minute, season with spices: turmeric, coriander powder, garam masala, chana masala, red chili, and salt.
- Mix and saute all well until the masala leaves the oil from its sides.
- It takes 4 to 5 minutes to saute the masala on low heat.
- When the masala is done, add boiled chickpeas and 2 cups of water.
- Mix all well and simmer over medium heat until it gets a thick curry texture.
- It takes 12-15 minutes to reach that consistency on medium heat.
- If you want to add some coriander leaves or kasuri methi, add them here; if not, turn off the flame.
- Serve it hot with rice, naan, and roti.
Notes
- Soak the dried chickpeas overnight for even cooking.
- Cook the chickpeas until soft and tender.
- Cook the masala until the oil separates from it.
- Simmer the curry for longer for a thicker texture.
- Adjust the consistency by adding more water for a thinner curry.
- Always add the chana masala powder for a Punjabi flavour.
