Pixicook
LoginGet Started
    HomeRecipesIndianChana Masala
    recipe image

    Chana Masala

    clock-icon55 minutes
    author-image
    Author
    Pixicook editorial team

    A delicious and hearty Indian chickpea curry made with aromatic spices and fresh herbs.

    Ingredients for Chana Masala

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Red Onion, quartered, divided

    each

    Substitute chevron-down

    Fresh Cilantro, stems and leaves separated

    sprigs

    Substitute chevron-down

    Ginger, peeled and chopped coarse

    0.25 inch

    Substitute chevron-down

    Garlic, chopped coarse

    cloves

    Substitute chevron-down

    Serrano Chiles, stemmed, halved, seeded, and sliced thin crosswise, divided

    each

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Whole Peeled Tomatoes

    0 oz

    Substitute chevron-down

    Kashmiri Chile Powder

    teaspoons

    Substitute chevron-down

    Ground Cumin

    teaspoons

    Substitute chevron-down

    Turmeric Powder

    teaspoons

    Substitute chevron-down

    Fennel Seeds

    teaspoons

    Substitute chevron-down

    Chickpeas, undrained

    0 oz

    Substitute chevron-down

    Garam Masala

    teaspoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Lime Wedge

    each

    Substitute chevron-down

    How to Make Chana Masala

    1. Prepare the Aromatic Base

    Roughly chop three-quarters of the onion and the cilantro stems into 1-inch lengths. Place these, along with the ginger, garlic, and half of the serrano chiles, into a food processor. Process until the mixture is finely chopped, making sure to scrape down the sides as needed.

    2. Cook the Aromatic Base

    Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion mixture to the pan and cook, stirring frequently, for about 5 to 7 minutes or until the onion is fully softened and beginning to stick to the pan.

    3. Process the Tomatoes

    While the onion mixture is cooking, process the whole peeled tomatoes and their juice in the food processor until smooth.

    4. Bloom the Spices

    Once the onions are ready, add the Kashmiri chile powder, ground cumin, turmeric, and fennel seeds to the pan. Cook these spices with the onion mixture for about a minute, stirring constantly.

    5. Simmer the Chickpeas

    Stir in the chickpeas and their liquid along with the processed tomatoes. Bring the mixture to a boil, then adjust the heat to maintain a simmer. Cover the pan and let it cook for about 15 minutes.

    6. Finish Cooking the Chana Masala

    After the chickpeas have simmered, add the garam masala and salt to the pan. Continue to cook uncovered for another 8 to 12 minutes, stirring occasionally, until the chickpeas are softened and the sauce has thickened to your liking.

    7. Garnish and Serve

    To serve, transfer the chana masala to a wide, shallow serving bowl. Sprinkle the chopped onion, remaining serrano chiles, and cilantro leaves on top. Serve with lime wedges on the side.

    Variations

    Cuisine Twists

    Moroccan Chickpea Stew

    Creaminess

    Use coconut milk instead of water or broth for a creamier, tropical flavor. Stir in a dollop of Greek yogurt or cashew cream before serving for richness.

    Flavor Variants

    Coconut Chickpea Curry

    Herbs and Spices

    Introduce fresh herbs like cilantro or Thai basil at the end of cooking for a burst of freshness. Swap the regular curry powder for a specific blend such as Madras curry powder for a different heat profile or use Garam Masala for a warm, aromatic flavor. Add a cinnamon stick or star anise during simmering to infuse a subtle sweetness and complexity.

    Protein Variations

    Substitute half of the chickpeas with cubed paneer or tofu for a mix of textures. Incorporate lentils for added protein diversity and a change in texture.

    Pitfalls and tips

    Quality Ingredients

    Use ripe, flavorful tomatoes and, if possible, soak and cook dried chickpeas for better texture and taste.

    Simmering Time

    Allow the curry to simmer slowly to meld flavors and let chickpeas absorb the sauce.

    Spice Toasting

    Toast spices before adding them to the curry to deepen flavors and add complexity.

    Seasoning Adjustments

    Taste and adjust seasoning before serving, considering salt and a touch of sweetener if needed.

    Blooming the Spices

    Cook toasted spices in oil with base aromatics to infuse the oil and create a flavor foundation.


    Comments (0)

    Add your comment...

    Explore More Indian recipes

    Explore More Collections

    Chicken Katsu with Shredded Cabbage and Scallions

    Chicken Fried

    Cucumber Salad with Garlic ginger and soy

    Easy Salad

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken