Authentic Chana Masala Recipe (South Indian Chickpea Curry)
This authentic chana masala recipe works for a quick weeknight dinner, make-ahead meal and also an indulgent weekend lunch. Learn how to make this Kabuli chana recipe extra creamy with simple ingredients, aromatic spices and a little secret!
For dry chickpeas, soak for 8 hours (or even overnight, if time permits). Drain the chickpeas and add 4 cups of water.
Cooking chickpeas in instant pot
Cook on high pressure for 15 minutes. Allow the pressure to release naturally.
Cooking chana in pressure cooker
Cook on medium heat for about 6 whistles. Let the pressure release naturally.
For the chole masala gravy
Prepare the gravy while the chickpeas are cooking. Blend together onions, garlic, ginger and all the ingredients listed under "whole spices" into a smooth paste.
2 onions, 3 cloves garlic, 1 tablespoon ginger, 1 inch cinnamon, 2 or 3 cloves, 2 or 3 cardamoms, 1 bay leaf, 1 dry red chilli, 2 teaspoons cumin seeds, 1 tablespoon coriander seeds, 1 teaspoon peppercorns
Puree the tomatoes.
2 tomatoes
Heat oil in a wok or wok pan. Sauté the blended onion and spice mixture on low flame until browned. Add the pureed tomatoes and stir for 2 minutes. Add the chilli powder, coriander powder, turmeric powder and salt.
Reserve 1/4 cup of cooked chickpeas and add the rest to the gravy. Add 1 to 1.5 cups of water.If you used soaked dry chickpeas, use the water from cooking the chickpeas.
Blend the reserved chickpeas with 1/2 cup of water into a smooth paste. Mix into the curry. Optionally, slit the green chili lengthwise and add.Cover and cook on medium flame for about 10 minutes or until the gravy is thick and creamy.
1 green chili
Squeeze fresh lemon juice and garnish with coriander leaves. Serve with roti or naan.
Blend the onion-spice paste as well as the reserved chickpeas to a smooth paste. This will make the chana masala smooth and creamy.
Ensure that you wipe the dry spices (especially cinnamon and bay leaf) with a damp cloth before using to remove any dirt.
The optional green chili towards the end of cooking adds to the spicy flavors. You can remove it before serving if you don't want to run into the risk of biting into it. Or skip it entirely.
Cooking time:
The total cooking time for this recipe is based on the assumption that you use canned chickpeas. If using dry chickpeas, add 8 hours of soaking time and 30 minutes of cooking time.
Another assumption is that you prepare, blend and sauté the gravy while the chickpeas are cooking.
Nutrition Facts
Authentic Chana Masala Recipe (South Indian Chickpea Curry)
Amount per Serving
Calories
186.4
% Daily Value*
Fat
6.6
g
10
%
Saturated Fat
0.8
g
5
%
Polyunsaturated Fat
1.5
g
Monounsaturated Fat
3.5
g
Sodium
776.5
mg
34
%
Potassium
498.1
mg
14
%
Carbohydrates
28.2
g
9
%
Fiber
8.9
g
37
%
Sugar
4.7
g
5
%
Protein
7.3
g
15
%
Vitamin A
712.6
IU
14
%
Vitamin C
18.7
mg
23
%
Calcium
102.3
mg
10
%
Iron
3.2
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.