Classic Chana Masala Recipe

2022-10-31

By Spices Prince

Indian Cuisine

Main Course

Make a delicious Indian dish with this easy recipe for Chana Masala. Chana Masala is typically served with rice, roti, and naan. 

Is Chana Masala vegan/vegetarian?

A popular Indian main course dish that originated from the northern region of India, specifically from Punjab. It is also a common dish found in street food carts and food stalls across India. It is a favorite among vegetarians and vegans as it is protein-rich and healthy. 

What spices are used in Chana Masala?

Chana Masala is made using chickpeas that are cooked in a rich flavorful gravy of onion, tomatoes, garlic, ginger, and various spices like cumin, coriander, garam masala, and turmeric. 

Punjabi Cuisine Delicatessen

The dish has a spicy and tangy flavor profile that is balanced with the creaminess of chickpeas. Chana Masala's origins can be traced to the Punjabi cuisine, which is rooted in the northern region of India.

Chana Masala Vs Chole?

Those are dishes made with chickpeas (chana) as the main ingredient. However, the flavor changes Chana Masala has a tangy and mildly spicy flavor due to the use of tomatoes, while Chole has a richer and slightly sweeter flavor profile due to the use of onions and dried pomegranate seeds.

Pitfalls on Chana Masala

 Getting the seasoning right: Chana Masala should have a blend of spices and flavors that complement the chickpeas. To ensure the right balance of spices, use fresh and good quality whole spices and grind them just before cooking, allow our article to make its case Enhance the Flavor.

 Achieving the right texture: The chickpeas should be cooked until they are tender but not mushy. Soak the chickpeas for at least 6-8 hours before cooking and check for the doneness by pressing them between your fingers.

 Balancing the acidity: Chana Masala has a tangy and slightly sour taste due to the addition of tomatoes or amchur powder (dried mango powder). Balancing the acidity can be a challenge, but you can do this by adding a pinch of sugar or honey to the dish.

 Adding extra flavors: For added flavor and texture, you can add ingredients like roasted cumin powder, dry fenugreek leaves, or ghee towards the end of cooking.

 Adjusting the consistency: Chana Masala should have a thick and slightly creamy gravy. To achieve this, you can add water or reduce the gravy to the desired consistency.

Ingredients

• 1 can of chickpeas

• 1 onion, finely chopped

• 2 tomatoes, finely chopped

• 2 green chillies, finely chopped

• 1 tsp cumin seeds

• 1 tsp coriander powder

• 1 tsp cumin powder

• 1/2 tsp turmeric powder

• 1 tsp garam masala powder

• 1 tsp salt

• 2 tbsp oil

• 2 tbsp chopped coriander leaves

Instructions

1. Heat oil in a pan. Add cumin seeds and let them splutter.

2. Add chopped onion and green chillies. Cook until onion turns translucent.

3. Add chopped tomatoes and cook until they turn mushy.

4. Add coriander powder, cumin powder, turmeric powder and salt. Mix well.

5. Drain and rinse chickpeas. Add them to the pan and mix gently.

6. Cook for 10 minutes on medium flame. Add water if the mixture is too dry.

7. Add garam masala powder and chopped coriander leaves. Mix well and cook for 5 more minutes.

8. Serve hot with rice or roti.

Preparation Time 20 min

Cook Time 30 min

Total time 50 min

Nutrition Facts

Calories: 250

Fat: 8 g

Saturated Fat: 1 g

Carbohydrates: 38 g

Fiber: 10 g

Sugar: 7 g

Protein: 10 g

Regional Ingredients Variations of Chana Masala

Punjabi Chana Masala: This version is made with boiled chickpeas cooked in a spiced tomato-based gravy along with onions, ginger, garlic, and a mix of spices like cumin, coriander, and garam masala. It is typically served with rice or naan.

Delhi Style Chana Masala: Known as "Pindi Chana", this version includes the addition of tea bags or black cardamom pods to the chickpeas while cooking, which gives it a deep and intense flavor. It is typically served with bhatura (deep-fried bread) or kulcha.

Bengal Chana Masala: Called "Cholar Dal", this version is made with split Bengal gram cooked in a spiced gravy made with coconut, ginger, cinnamon, cardamom, and bay leaves. It is typically served with luchi (deep-fried bread) or paratha.

Maharashtra Chana Masala: Known as "Chana Usal", this version includes the addition of grated coconut and tamarind paste to the chickpeas while cooking, which gives it a slightly sweet and tangy flavor. It is typically served with pav (a type of bread) or puri.

South Indian Chana Masala: Called "Chana Sundal", this version is made with boiled chickpeas cooked in a spiced mustard seeds and curry leaves tempering, along with grated coconut and chopped cilantro. It is typically served as a snack or with rice.

Rajasthani Chana Masala: Known as "Kadhi", this version is made with chickpea flour and yogurt cooked in a spiced gravy, along with boiled chickpeas and whole spices like cumin and coriander. It is typically served with rice or roti.

Himachal Pradesh Chana Masala: Called "Chana Madra", this version is made with boiled chickpeas cooked in a spiced yogurt and ghee gravy, along with whole spices like cardamom, cinnamon, and cloves. It is typically served with rice or roti.

Try this easy recipe for Chana Masala and enjoy it as a main course! #chanamasala #indianfood #vegetarian #vegan #spicesgalore #NorthIndia