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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!
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Cook Time 35 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian, North Indian
Ingredients Equipment Method Video Notes

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

Equipment

  • 1 pressure cooker
  • 1 pan

Method
 

Preparation
  1. If using canned chickpeas, drain and rinse them under cold water.
  2. If using dried chickpeas, rinse and soak them overnight.
    1 cup dried chickpeas
  3. 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
  4. If using an Instant Pot, pressure cook on high for 8 minutes or cook until tender.
Cooking
  1. Heat oil in a large pan over medium heat.
    3 tbsp oil
  2. 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)
  3. Add ginger-garlic paste and sauté until the raw smell disappears.
    1 tbsp ginger-garlic paste
  4. Next, add grated or pureed onions and sauté for a minute. Cook the onions until golden brown.
    1 cup onion
  5. 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
  6. 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
  7. Add the cooked chickpeas and water to the pan and stir well.
    1/2 cup water
  8. Now, add salt, ginger, slit green chili. Simmer for 8-10 minutes.
    1 tbsp ginger, 1 no green chili, salt
  9. 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.