Modified: sep 17, 2024 by Maryam · This post may contain affiliate links · Comments
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This Authentic Chana Masala recipe is a great one to have in your back pocket for hectic weekday meals since it involves no planning, minimal prep, and staple ingredients that are likely already lurking in your fridge and pantry.
Why You’ll Love This Recipe
- It’s a very quick and easy recipe – Minimal prep and quick cooking time makes this a perfect recipe for those busy weeknights.
- On a budget? This is the recipe for you – With today’s rising food prices this is a great recipe to have on hand. Nutritious, quick and delicious!
- Trying to cook for a group with different dietary needs? This recipe is it – Vegan, vegetarian and gluten-free, this chickpea curry recipe is perfect if you’re feeding a group that has a lot of dietary restrictions.
- This is a great recipe for weight loss – High in fibre and protein, this chana masala recipe provides prolonged satiety according to Cleveland Clinic. This makes it perfect for someone trying to lose weight.
- Chickpeas are excellent for helping control cholesterol – Medical News Today goes on to say that due to their high fibre content, chickpeas are great when it comes to controlling cholesterol.
- It’s packed with nutrition – High in iron, potassium and vitamin B, along with all the other health benefits already mentioned, this is one nutritious curry!
The Ingredients
- Canned chickpeas – These are also sold under the name garbanzo beans. Source whichever variety you can find. The brand doesn’t matter.
- Cooking oil – Neutral oil such as canola, avocado or sunflower are the best 3 options to choose from.
- Green Chili – I like to use serrano chilies but these can be a little on the spicy side. A less spicy substitute is jalapenos for those that like a little less heat.
- Panch Phoron spice blend – This is a popular 5 spice blend that provide a unique flavor and aroma in South Asian cooking.
- Ginger – Always use fresh ginger, crushed using a mortar and pestle, for best flavor.
- Garlic – I prefer homemade garlic paste, but you can use store bought paste if you are short of time.
- Onion – I usually use yellow onions but for this recipe I opted for a red onion, to add some extra color to the curry.
- Tomato paste -Tomato paste has a strong acidic flavor, which is needed to add some flavor to the chickpeas, which are inherently bland.
- Red chili powder – Always remember to use pure red chili powder and not chili powder which has additives in it.
- Turmeric powder – A small amount of turmeric powder is always necessary, but too much can taste bitter, so the measurement must be precise.
- Salt – My favorite salt to use is kosher salt as it’s coarse nature helps season food uniformly
- Water – I use this to help create a perfectly smooth curry and help deglaze the pan as I cook.
- Cilantro – The perfect finishing touch on any curry, both in terms of color, aroma and flavor!
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
Substitutes & Variations
- Use ghee instead of the cooking oil – Many diets nowadays support the use of ghee vs cooking oil due its health benefits. It helps improve gut and heart health while adding a delicious nutty aroma to whatever dish you are preparing.
- Swap out the Green Chilies – Serrano peppers are perfectly suited to South Asian cuisine but they tend to be a bit spicy. Feel free to exchange them for a milder variety such as jalapenos.
- Make your own panch phoron blend – Can’t source Panch phoron spice blend? Make your own! It’s simply, fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. Some people also like to make their own blend so they can use less fenugreek seeds since they taste a little bitter.
- Add some vegetables to the curry – A very popular version of this authentic chana masala recipe, known as aloo cholay, is traditionally made with potatoes added to the chickpeas. I’ve also tried and enjoyed variations that have spinach and eggplant mixed in and they were both delicious!
- Add some chicken to the chickpeas – Another traditional favorite, known as chikar cholay, is cooked with chicken added to the chickpea curry and it’s finger licking good!
Step By Step Instructions
Heat the cooking oil on medium heat and sauté the green chilies and onion in it for 30 seconds.
Add the fresh ginger garlic paste and sauté for 30 seconds till you can smell the aroma.
Add the Panch Phoron spices and sauté for 30 seconds.
By now the onion should be slightly translucent. Drain and rinse the canned chickpeas and add them to the pan over medium heat.
Add in the tomato paste, along with ¼ cup of the water to help blend it in and stir well.
Add all of the ground spices, mix well and add the remaining water.
Stir well to combine, turn the flame on low, cover and cook for 10 minutes.
Then uncover and mash the chickpeas a little bit to blend them in with the chana masala gravy, cover and simmer for another 10 minutes.
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Once the chickpea curry is done, garnish it with fresh chopped cilantro or cilantro microgreens and serve!
Expert Tip
Mashing the chickpeas is an important step as it releases starch which helps to thicken the gravy, just as we do in my black-eyed peas recipe (Punjabi lobia). This gives the curry a nice velvety texture and blended consistency. Just keep a glass of water on hand to use if you need it. If you feel the curry getting too thick then you can use a small amount (a little at a time) to help deglaze the pan.
