How to make tasty Chana Masala at home
Chana Masala Recipe – is a simple yet popular Indian curry dish originating from North India. The beauty of Chana Masala lies in its simplicity (of the cooking) while the taste is extremely flavorful.
It is a go-to gravy/side-dish for many main course Indian dishes such as Roti, Paratha, Kulcha, Chapathi or even plain steamed Rice.
We absolutely loved this with the Pooris that one serving is just not enough. We bet that you’ll need extra Rotis or Pooris just to finish this lip smacking curry.
Our elders always remarked that ‘Ghar-ka-khaana’ or home made food was the best and is no match to fancy restaurant recipes – we have to agree with that.
Channa Masala – The versatile gravy
So what we have here is an easy-to-make Indian curry / side-dish recipe that you can rely on when you have to really enhance the main-dish for a meal. Yes, some effort (as simple as soaking Chana overnight) is required to make it soft and tasty but it is definitely worth it.
It will be the perfect companion to your Lunch or Dinner meal menu. Channa Masala is a no-fuss dish that kids and adults both will like.
Another reason to consider Chana Masala is that Chickpea is a high-protein ingredient – which is rare considering Vegetarians don;t have protein-rich options compared to Non-veg ingredients.
You can also include this as part of your weekend meal plan or when you are expecting guests home.
Other North Indian Curry Recipes for you to try:
Main-course dishes that Chana Masala recipe can be paired with:
Recipe for Chana Masala, below with step-by-step photos:
Chana Masala Recipe
- Pressure cooker
- 1 tablespoon Channa (Channa or Chickpea) Soak overnight for 6-7 hours
- 2 no onion Chopped into big-pieces
- 2 no tomato Chopped into big-pieces
- 5 no garlic peel the outer skin
- 1 inch ginger peel the outer skin
- 1 tablespoon chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon garam masala powder
- 1 tablespoon corriander powder
- 1 inch cinnamon
- 2 no cloves
- 2 tablespoon oil
- salt as per required
How to make:
- Soak the chickpeas overnight
- Wash the chickpeas and add little salt and cook it in pressure cooker for 5-6 whistles
- Heat the kadai and add 2 tablespoon of oil and add cinnamol, cloves, ginger and garlic. Fry for a minute
- Add the largely sliced onion and fry till it turns little brown
- Add the chopped tomatoes.
- Fry for 2-3 minutes and then add chilli powerder, turmeric powder and coriander powder.
- Add little salt and fry the mixture till it becomes cooked and looks mashy.
- Allow the mixture to cool completely and transfer to the mixer.
- Add little water and grind it coarsely.
- Add one handfull of cooked chickpeas in the mixer.
- Grind the chickpeas without adding water.
- Heat the kadai. Add masala grindings and remaining chickpeas.
- Add little water and add the grinded chickpeas to make them to gravy consistency.
- Adjust salt and close the lid for 5 minutes.
- once nice aroma comes and add the coriander leaves. Your Chana Masala gravy is ready to serve.
Why should Chanas be soaked overnight?
Chickpea is a very hard legume. Soaking the Chana makes it more pliable and easy to cook. Also, generally legumes cause a stomach upset if not cooked well. Soaking helps prevent that (through easier cooking of Chana)
Can Chana Masala be served to kids?
Absolutely! We believe kids will like it because of the taste of the gravy and the texture of the Channa combined with the main dish that you’re serving it with – Roti, Poori etc.
What brand Garam Masala to use? Can it be replaced with any other equivalent?
While technically you could use Chaat masala or any other spicy masala, it wouldnt have the same flavor as using Garam Masala. Like we already mentioned before the Onions, Tomatoes and other spices give Chana Masala a subtle sweet/tangy taste that is actually fun to enjoy. So use Garam Masala for this unless you don’t have access to it at all.
I’m South Indian. Can Chana Masala be paired with Rice?
Yes, yes, yes! This would be a perfect marraige of South Indian and North Indian cuisines. Preferably serve this with Basmati Rice as it would lend it that exotic taste. But it can go very well with plain steamed White or Brown rice.