There is just something magical about homemade Indian food. And this is one of our favorites.
This dish will require you to take a fun trip to your local Indian food market, however, you can find them online, too. Making the chana masala powder from scratch is easy (once you have the ingredients), and it takes the flavor to the next level. It is similar to garam masala, but with a fruity note. Made even better when served with homemade poori (Indian fried puff bread).
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How To Make Chana Masala
The Ingredients You Will Need
You will need to make a fun-filled trip to an Indian market to get many of these ingredients, but, it’s fun and don’t worry, they have a long shelf life. Here’s what you’ll need to have on hand:
For the Chana Masala Powder
Coriander seeds
Cumin seeds – Jeera
Black peppercorns – Whole
Cloves – Whole
Cardamom pods– Black
Cinnamon sticks– Preferably Indian
Fennel seeds
Kashrmiri peppers– Dried, stems and seeds removed
Aamchur powder– Dried mango powder, also spelled: amchoor and amchur
Kasoori methi– Dried fenugreek leaves
Turmeric powder
For the Chana Masala
Dried chickpeas – Preferably white
Water – For soaking
Black tea bag – Optional, but adds nice color and flavor
Oil – Canola, vegetable, olive oil, or ghee
Cardamom pods – Black
Bay leaf – Preferably Indian
Cinnamon sticks – Preferably Indian
Mace – This comes from the outer covering a whole nutmeg
Onion – Chopped red or yellow
Green chili – Indian green chili, or Serrano
Turmeric powder
Garlic ginger paste
Salt – Table salt or Kosher
Chana masala powder – Homemade (preferred) or purchased.
Tomatoes – Roughly chopped (they will be puréed)
Cilantro – Chopped
EXPERT TIP: You’ll want the onions, bay leaf, cinnamon sticks, and mace to cook until the onions have started to brown slightly. Keep the whole bay leave, cinnamon stick, and mace in the sauce until the very end. It’s traditional to leave them in the sauce.
Tips for Making Perfect Chana Masala
Prepare Chana Masala Powder
Spice Selection – Create a homemade chana masala powder using spices like cumin seeds, coriander seeds, black pepper, cloves, cinnamon, and dried mango powder (amchur). Toast the whole spices in a dry pan until fragrant before grinding them to enhance their flavors.
Balancing Flavors – Adjust the proportions of the spices based on your taste preferences. For example, adding more amchur will give a tangy flavor, while increasing cumin will add earthiness.
Soak and Cook the Chickpeas Properly
Soaking -If using dried chickpeas, soak them in water overnight or for at least 8 hours. This not only reduces cooking time but also improves the texture of the chickpeas.
Cooking Method – Cook the soaked chickpeas in a pressure cooker or stovetop until they are tender but not mushy. If you prefer canned chickpeas, rinse and drain them thoroughly before using.
Layering and Balancing Flavors
Adding Spices – Add your homemade chana masala powder along with other spices like turmeric and red chili powder after the tomatoes have cooked down. This helps to bloom the spices and release their essential oils.
Finishing Touches – Once the chickpeas are added, let the dish simmer to allow the flavors to meld. Adjust seasoning with salt and cilantro. Garnish with additional fresh cilantro, onion slices, and yogurt (optional) before serving.
This dish is hearty and makes a wonderful main dish. However, it can also serve as a first course to a dish with a protein, such as Tikka Chicken Masala.
We love to serve the chana directly from the pot into individual serving bowls.
If you have the time, make a batch of poori (puri) which is Indian puffed fried bread. It is traditional and perfect for scooping up the chickpeas and amazing sauce.
Other Amazing Indian Recipes to Try at Home
We love to make authentic Indian cuisine at home. We are building our recipe collection and will keep adding to it. Here are some of our all-time favorites:
- Homemade Garam Masala
- Tikka Chicken Masala
- Dal Makhani
- Classic Chicken Korma
- Butter Chicken (Instant Pot)
- Authentic Curry Chicken
- Homemade Curry Powder
- Poori (Pori) Indian Deep-Fried Bread
These are all amazing in their own right. But, in the meantime, isn’t this dish calling your name?
If you love Indian food or are interested in giving it a try, this is the perfect recipe to get you started.
The flavors are classic and incredibly layered. And, it’s meatless and healthy.
Leftovers are even better the next day. We can’t rave about this incredible dish enough! Don’t forget to make the homemade poori!
Ready to make the best Indian dish in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Chana Masala
Video
Equipment
- 1 large, deep skillet
Ingredients
Do Ahead - Make the Chana Masala Powder
- ¼ cup coriander seeds
- ¼ cup cumin seeds
- 2 teaspoon black peppercorns
- 1 teaspoon whole cloves
- 2 black cardamom pods
- 2 1-inch cinnamon sticks
- 1 teaspoon fennel seed
- 6 medium dried kashmiri chilis
- 2 tablespoon aamchur powder
- 2 tablespoon kasoori methi
- 1 tablespoon turmeric powder
For the Chana Masala
- 1¼ cups dried chickpeas preferably white
- 4 black cardamom pods divided
- 1 black tea bag optional
- Kosher salt
- 2 tablespoon vegetable oil or canola, or olive oil
- 1 bay leaf
- 2 1-inch cinnamon sticks
- 1 piece mace
- 1 cup onion red or yellow, chopped
- 1 green chili chopped
- 1 teaspoon Kosher salt
- ½ teaspoon turmeric powder
- ¼ cup garlic ginger paste
- ¼ cup chana masala powder
- 3 medium tomatoes quartered and puréed, about 2 cups
- 2 cups chickpea simmering water plus a little extra
- ¼ cup cilantro chopped, save some for garnish
- sliced red onion for garnish, optional
Instructions
Make the Chana Masala Powder
- In a large skillet over medium-high heat, add the coriander seeds, cumin seeds, peppercorns, cloves, cardamom pods, cinnamon sticks, and fennel seeds. Cook, stirring often, until crackling (just a little) and aromatic, about 4 minutes.¼ cup coriander seeds, ¼ cup cumin seeds, 2 teaspoon black peppercorns, 1 teaspoon whole cloves, 2 black cardamom pods, 2 1-inch cinnamon sticks, 1 teaspoon fennel seed
- Add the dried chilies and cook, stirring often, until they have crisped up somewhat, usually 3 to 4 minutes.6 medium dried kashmiri chilis
- Carefully transfer to a spice grinder (or clean coffee grinder) and grind to a fine powder. You may need to do this in batches. Transfer to a small bowl and mix in the aamchur powder, kasoori methi, and turmeric powder. Place in an air-tight container (or jar) until ready to use.2 tablespoon aamchur powder, 2 tablespoon kasoori methi, 1 tablespoon turmeric powder
Make the Chana Masala
- Place the chickpeas in a large bowl and pour in enough water to cover the chickpeas by a couple of inches. Let soak overnight.1¼ cups dried chickpeas
- Drain the chickpeas and place in a large pot (or stock pot). Add 2 black cardamom pods, a black tea bag (if using), and 1 teaspoon salt. Add enough water to cover by 2 inches. Bring to a boil, and then lower the heat to low and simmer, stirring occasionally, for about 1½ to 2 hours, or until the chickpeas are very tender and can easily be squished between your fingers. Drain into a colander into a bowl (you'll need most of the liquid for later use). Set aside.4 black cardamom pods, 1 black tea bag, Kosher salt
- Heat the oil in a large skillet over medium-high heat. Add the bay leaf, cinnamon sticks, 2 black cardamom pods, and the mace and stir until aromatic and beginning to crackle a little, about 4 minutes.2 tablespoon vegetable oil, 1 bay leaf, 2 1-inch cinnamon sticks, 1 piece mace
- Add the onion and green chili and cook until starting to brown, about 8 to 10 minutes.1 cup onion, 1 green chili
- Stir in the 1 teaspoon salt, turmeric, and garlic ginger paste and cook, stirring often, for 3 minutes.1 teaspoon Kosher salt, ½ teaspoon turmeric powder, ¼ cup garlic ginger paste
- Mix in the chana masala powder and puréed tomatoes. Cook, stirring often, for another 5 to 8 minutes, until the mixture is thickened. Stir in ¼ cup of the reserved chickpea water and simmer for another couple of minutes.¼ cup chana masala powder, 3 medium tomatoes
- Stir in the drained chickpeas and 2 cups of the chickpea cooking water. Smash some of the chickpeas with the side of a spatula or spoon. Simmer for another 10 to 15 minutes. The sauce should thicken somewhat.2 cups chickpea simmering water
- Stir in the cilantro and cook for another couple of minutes.¼ cup cilantro
- Serve at once garnished with more chopped cilantro and red onion slices (if desired).sliced red onion
Wesley says
Chickpeas never tasted so good! The use of an Indian tea bag in the preparation of the chickpeas adds authenticity to this dish.