This is a simple, easy, and no-fuss curry, yet it is one of the most admired curries of North India.
It's spicy, tangy, and really delicious. Paired with rice or roti, this chickpea curry is a staple in most homes. It is vegan and gluten-free as well.
Chickpeas are quite popular in India, and there are so many dishes that you can prepare with them.
In North India, we make Pindi Chole with it. It is an advanced version of chickpea curry, and a totally different blend of spices are used for this type of chole. It is usually black in colour and mostly doesn't have that much liquid curry in it.
Sometimes, I make a Garlicky Chickpea Spinach Curry. It's so flavourful that my whole family polishes the plate clean every time they eat it.
It has quite a prominent garlic flavour and in addition, the spinach makes it quite wholesome.
Coming back to Chana Masala, my kids love this with white rice and some yoghurt and salad on the side. It's also really easy to make and that's why it's perfect for weekday lunches.
If you make this in an Instant Pot, you can make it in under 20 minutes.
It doesn't use fancy spices, so no additional shopping spree for my readers who doesn't own a full fledged Indian pantry.
Keeping you all in mind I have simplified the recipe, and now it's as easy as a breeze.
Why Should You Make Chana Masala?
Super simple and easy to make.
It's also vegan and gluten-free!
Chana Masala has an abundance of protein and fibres.
Very pocket friendly as well.
Lastly, it freezes well and can be made in a large quantity.
What Type Of Chickpeas Are Used In Making Chana Masala?
I prefer dry chickpeas sold in a grocery store. Call me old fashioned, but I feel that using raw chickpeas in Indian curries makes them more traditional/authentic.
I soak them overnight and then boil them.
Boiling them to perfection is the key point. Furthermore, their texture should be melt-in-the-mouth.
However, you can always use canned chickpeas. Drain all the liquid from the can and wash them with fresh water. Use drained chickpeas in making the curry.
Can You Freeze Chana Masala?
Absolutely. This really freezes well. First, let it come to room temperature and then store it in freezer safe containers or ziplock bags. Hence, this Chana Masala is ideal for dorms and student-life cooking.
What Can You Serve with Chana Masala?
Any type of rice, Naan, Kulcha, or Poori will go with it.
You may want to check out these recipes-
New Recipes
Chana Masala/Chickpea Curry
Ingredients
- 1 Cup Raw Chickpea,soaked overnight(.Use 2 cups of canned Chickpeas,if using canned ones.)
- 1 Medium Onion,chopped Finely
- 1 Tbsp Ginger Garlic Paste
- 2 cloves Chopped Garlic
- ½ Cup Tomato puree
- 1 Tsp Turmeric Powder
- ½ Tsp Red Chilli Powder(Optional)
- 1 Dry Red Chilli
- 1 Tsp Cumin Seeds
- 1 Tsp Coriander Powder.
- 1 Tbsp Oil of your choice
- ½ Tsp Garam Masala Powder
- 1 Tbsp Lime Juice
- 1 Tbsp Fresh Chopped Cilantro.
- Salt according to your choice.
Instructions
- Soak Chickpeas for overnight.For one cup of dry chickpea use Four cups of water.
- Cook Chickpeas in the instant pot 15 minutes on high pressure.Let the pressure release naturally.Chickpeas will become soft after boiling .I like melt in mouth texture .
- Take a pan.Add oil to it.Heat it .
- Once its hot add cumin seeds and dry red chilli to it.Let them crackle.
- Add Chopped onion and garlic to it.Saute them till they look transparent .
- Add ginger garlic paste to it.Saute till the raw smell is gone.
- Add turmeric powder,coriander powder,red chilli powder and little bit of salt .Stir it for 1 minute.Add chopped tomato and cook it for one more minute.
- Add tomato puree and cook for 2 minutes on low flame .
- Mix Cooked Chickpeas to it .Mix nicely and add garam masala .
- Stir it and cook for one more minute.add two cups of water to it.(you can always increase or decrease the quantity of water )
- Let it simmer on low/medium flame for 3-4 minutes.Taste the salt .If you want to add ,do it now.
- Add lime juice and cilantro .
- Your Chana Masala or chickpea curry is ready to serve.
- Enjoy.
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