Chana masala cooks in thick, tomato-based curry with onions, fresh ginger, garlic, green chilies, and cilantro; chickpeas are the perfect protein to finish the meal.
Chana Masala
Equipment
- Blender or Immersion Blender
Ingredients
- 2 tablespoons ghee
- 1 teaspoon kalonji seeds, plus more to garnish
- 1 teaspoon cumin seeds
- 1-3 Thai green chili, split lengthwise
- 1 red onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1-2 teaspoons Kashmiri chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon homemade garam masala
- 1 teaspoon coriander, ground
- 1-2 large tomatoes, chopped, use more if you prefer more gravy or curry
- 2- 15oz. can chickpea, drained and rinsed
- ½ cup cilantro, chopped, plus more to garnish
- ½ cup water
- Salt to taste
Instructions
- Warm ghee in a heavy-bottomed pan over medium-high heat. Add a teaspoon of kalonji seeds, cumin seeds, and green chilies. Cook until the ingredients sputter.
- Lower the heat to medium-low, then add onion; cook until the onions brown and caramelize. Next, add garlic and ginger, and stir to combine.
- Combine chili powder, turmeric, and garam masala in a small bowl. Stir the spices into the mixture until it becomes fragrant, about 30 seconds.
- Stir in the tomatoes and simmer for 5 minutes.
- Remove the green chilies and use an immersion blender to blend the masala until smooth. Alternatively, you can remove the mixture from heat and add it to a blender or food processor.
- Return the mixture to the pan, along with the reserved chilies. Then add the chickpeas, cilantro, 1/2 cup water, and bring it all to a simmer.
- Sprinkle the dish with kalonji seeds and cover the pan with the lid slightly ajar. Lower the heat and maintain a gentle bubble. Cook for about 12-15 minutes until the mixture reduces.
- Season chana masala with salt as needed, and garnish with cilantro.
Nutrition
Check out our web story for chana masala!
WHAT YOU NEED TO MAKE THIS RECIPE
- Ghee: Ghee is a staple in Indian and Pakistani cuisine and develops a deep, nutty base that sets the stage for the dish.
- Seeds: Toasting cumin and kalonji seeds pronounces their flavor.
- Chilis: Slit lengthwise, green chilies add heat that doesn’t overwhelm.
- Onion: Use red or yellow onions to flavor the curry.
- Garlic: I suggest using three cloves, but don’t let my recipe tell you how much garlic to use – go for it.
- Ginger: Fresh ginger is a key ingredient for flavorful chana masala.
- Spices: I use Kashmiri chili powder, turmeric powder, garam masala, and coriander powder.
- Tomato: Fresh tomatoes create a rich, flavorful masala for the chickpeas to simmer.
- Chickpeas: Canned chickpeas are convenient, but you can use dry ones if you don’t mind the extra work; soak chickpeas for 6-24 hours beforehand and increase the cooking time for this recipe to 1-2 hours.
- Cilantro: Cilantro brightens and flavors the dish.
- Salt
HOW TO MAKE CHANA MASALA
STEP 1
Heat ghee in a heavy-bottomed pan over medium-high heat. Add one teaspoon of kalonji seeds, cumin seed, and green chilies. Cook until the ingredients begin to sputter.
STEP 2
Lower the heat to medium-low, and then add onion. Cook until the onions brown and caramelize. This step may take a while, and that’s okay. You are building flavor.
STEP 3
Next, add garlic and ginger, and stir to combine.
STEP 4
Combine chili powder, turmeric, and garam masala in a small bowl. Stir the spices into the mixture until it becomes fragrant, about 30 seconds.
STEP 5
Add tomatoes and simmer for 5 minutes.
STEP 6
Remove the green chilies and use an immersion blender to blend the masala until smooth. Alternatively, you can remove the mixture from heat and add it to a blender or food processor.
STEP 7
Return the mixture to the pan, along with the reserved chilies. Then add the chickpeas, cilantro, 1/2 cup water, and bring it all to a simmer.
STEP 8
Sprinkle the dish with kalonji seeds and cover the pan with the lid slightly ajar. Lower the heat and maintain a gentle bubble. Cook for about 12-15 minutes until the mixture reduces.
STEP 9
Season chana masala with salt as needed, and garnish with cilantro.
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FREQUENTLY ASKED QUESTIONS
Can I make chana masala in the Instant Pot?
- Warm ghee in an Instant Pot in saute mode. Add one teaspoon of kalonji seeds, cumin seed, and green chilies. Cook until the ingredients begin to sputter.
- Add onion and cook until the onions brown and caramelize.
- Next, add garlic and ginger, and stir to combine.
- Combine chili powder, turmeric, and garam masala in a small bowl. Stir the spices into the mixture until it becomes fragrant, about 30 seconds.
- Add tomatoes and simmer for 5 minutes.
- Remove the green chilies and use an immersion blender to blend the masala until smooth. Alternatively, you can remove the mixture from heat and add it to a blender or food proc
- Return the mixture to the Instant Pot, along with the reserved chilies. Then add the chickpeas, cilantro, 1/2 cup water, and bring it all to a simmer in saute mode.
- Sprinkle with kalonji seeds and secure the lid. Set the Instant Pot to manual high pressure, and cook for 10 minutes with a quick release.
- Taste and season with salt, and garnish with cilantro and more kalonji seeds.
Can I make this recipe vegan?
All you have to do to make this recipe vegan is to use a different oil in place of ghee; I suggest grapeseed oil.
What can I serve as a side?
Serve our piping hot chana masala with roti, naan, paratha, poori, chapati, or basmati rice. Chana also pairs nicely with a house or cucumber salad.
Can I freeze chana masala?
You sure can. First, allow the dish to cool, and add it to a freezer-safe container or bag. Channa masala will freeze for up to 2 months. When you’re ready to eat, defrost it in the fridge overnight. To serve, warm it on the stovetop, and enjoy.
Samantha
Monday 11th of April 2022
I’m a picky eater and have never had this type of cultural dish before and it was amazing!! Thank you so much for introducing me to it! I will definitely be making it more often :)
Tressa - Jamil Ghar Team
Monday 11th of April 2022
I am so happy you were able to make and enjoy something new!
Calee Cortes
Wednesday 30th of March 2022
Literally so delicious! One of my favorites on here so far!
Tressa - Jamil Ghar Team
Wednesday 6th of April 2022
Thanks for trying and loving this recipe, Calee!