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chana masala recipe pin

Easy Chana Masala Recipe

A quick, flavorful, vegan curry of chickpeas and aromatic spices. Enjoy this Authentic Indian Curry at home!
Print Recipe Pin Recipe
Cook Time 35 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian, North Indian
Servings 4 people

Equipment

  • 1 pressure cooker
  • 1 pan

Ingredients
  

  • 1 cup dried chickpeas 2 cans (15 oz each) canned chickpeas
  • 2 cups water
  • 3 tbsp oil
  • 1 no cinnamon stick
  • 1 no green cardamom
  • 1 no bay leaf
  • 2-3 nos cloves
  • 1/2 tsp cumin seeds
  • 1/8 tsp asafoetida (hing powder)
  • 1 tbsp ginger-garlic paste
  • 1 cup onion grated or pureed
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • 1 cup tomato grated or pureed
  • 1/2 cup water
  • 1 tbsp ginger julienne (optional)
  • 1 no green chili slit (optional)
  • salt to taste
  • 1/8 tsp amchur powder (dry mango powder)
  • 1/4 cup coriander leaves chopped
  • 2 tbsp mint leaves chopped

Instructions
 

Preparation

  • If using canned chickpeas, drain and rinse them under cold water.
  • If using dried chickpeas, rinse and soak them overnight.
    1 cup dried chickpeas
  • Transfer the soaked chickpeas to a pressure cooker or instant pot. Add water and pressure cook for 3-4 whistles or cook until tender.
    2 cups water
  • If using an Instant Pot, pressure cook on high for 8 minutes or cook until tender.

Cooking

  • Heat oil in a large pan over medium heat.
    3 tbsp oil
  • Add cinnamon stick, green cardamom, cloves, bay leaf, asafoetida (hing powder), and cumin seeds. Sauté for a few seconds.
    1 no cinnamon stick, 1 no green cardamom, 1 no bay leaf, 2-3 nos cloves, 1/2 tsp cumin seeds, 1/8 tsp asafoetida (hing powder)
  • Add ginger-garlic paste and sauté until the raw smell disappears.
    1 tbsp ginger-garlic paste
  • Next, add grated or pureed onions and sauté for a minute. Cook the onions until golden brown.
    1 cup onion
  • Add turmeric powder, red chili powder, cumin powder, and coriander powder. Cook the spices for 1-2 minutes.
    1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp cumin powder, 1 tsp coriander powder
  • Add pureed tomatoes to the spice mixture and mix well. Cover and cook until they soften and the oil begins to separate.
    1 cup tomato
  • Add the cooked chickpeas and water to the pan and stir well.
    1/2 cup water
  • Now, add salt, ginger, slit green chili. Simmer for 8-10 minutes.
    1 tbsp ginger, 1 no green chili, salt
  • At last, sprinkle some amchur powder (dry mango powder), garnish with chopped mint leaves, and chopped corainder leaves.
    1/8 tsp amchur powder, 1/4 cup coriander leaves, 2 tbsp mint leaves

Notes

  1. Soak the dried chickpeas for as long as possible for perfectly cooked results.
  2. Skip slit green chilies for a less spicy curry.
  3. Substitute whole spices with 1/2 tsp of garam masala powder. Make sure to add it at the end of cooking.
Keyword Chana Masala, Indian Curry Recipe, North Indian Curry, Vegan Curry