Chana Masala Recipe (Indian Chickpea Masala)

By Swasthi's Recipes · 90 min

Ingredients

Instructions

1. Rinse dried chickpeas at least three times, then soak in 3½ to 4 cups of water overnight or for at least 8 hours.
2. Drain and rinse the chickpeas. Add 1½ cups water and pressure cook for 5 to 6 whistles on a stovetop cooker, or 18 minutes on high in an Instant Pot, then let the pressure drop naturally.
3. Check that the chickpeas are soft: a chickpea should mash fully when squeezed. If not, cook a little longer.
4. Heat oil in a large pot until slightly hot, add cinnamon, cloves, cardamom and bay leaf. When they sizzle, add onions and green chilli and sauté until light golden.
5. Add ginger garlic paste and sauté for a minute without burning.
6. Add tomatoes and salt and cook until mushy, pulpy and thick.
7. Stir in Kashmiri red chilli powder, turmeric, garam masala, coriander powder and cumin powder. Sauté for 3 to 4 minutes until fragrant.
8. Optional: for a smooth curry, cool the masala, remove the bay leaf, green chilli and cinnamon, blend with 2 tablespoons cooked chana until smooth or coarse, and return to the pan.
9. Add the chickpeas with 1¼ cups of their cooking liquid or water, plus ¾ to 1 cup more water (if using canned chickpeas, drain and rinse them and use 1¾ cups water in total). Mix, taste and add salt. Cover and simmer for 15 minutes.
10. When thick, stir in amchur and kasuri methi if using. Garnish with coriander and a little lemon juice if needed.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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