chana masala recipe | chickpea masala recipe | chana curry | chana masala curry with detailed photo and video recipe. an extremely flavoursome and tasty north indian curry recipe made with chickpea and spices. the recipe is generally consumed with roti, layered paratha, bhatura or puffed poori and also with choice of rice. there are myriad ways to make this recipe and depends upon the region, but this recipe belongs to punjabi or north indian variation.
as i was explaining earlier, the beauty of this curry recipe is the versatility in its offerings. basically the same curry base and chickpea combination can be used to paratha, poori, batura, roti and also even naan. this is due to the fact that it is spicy, saucy and also tangy in taste. moreover the gravy is watery compared to the premium curries which can be served only with indian flatbreads. but this recipe also tastes good when served with choice of rice variation like jeera rice, matar pulao and even indo chinese fried rice. my personal favourite is the combination of jeera rice and chickpea masala recipe or the combination of malabar parotta with spicy chana curry. but you are more than welcome to use this combination with a choice of your favourite indian bread or rice variation.
furthermore, i would like to highlight some more tips, suggestions and variations to chana masala recipe. firstly, in this recipe i have used overnight soaked chickpeas which works perfect for this recipe. but at the same time, you can also use canned chickpeas for this recipe. it would save the time of overnight soaking, but from a taste-wise, soaked is much preferable. secondly, i have added ingredients like baking soda which helps to soften and cook the chickpea easily. having said that you may need to take extra care while pressure cooking is to cook it perfectly. basically cooking of chickpea depends on pressure cooker and its number of whistles. lastly, if you like a thicker consistency you can mash boiled chickpeas to the curry base to make it thicker.
finally i request you to check my other popular curry recipes collection with this post of chana masala recipe. it mainly includes recipes like reshmi paneer, dosa kurma, lauki ki sabji, bendekai gojju, aloo bhindi, kaju paneer masala, white kurma, shahi paneer, beans ki sabji, aloo chole. further to these i would also like to highlight my other recipes collection like,
chana masala video recipe:
recipe card for chickpea masala recipe:
chana masala recipe | chickpea masala recipe | chana curry | chana masala curry
Ingredients
for pressure cooking:
- 1 cup chickpea / chana
- water, for soaking
- ¼ tsp baking soda
- ¾ tsp salt
- 3 cup water, for pressure cooking
for chana masala powder:
- ¼ cup coriander seeds
- ¼ cup cumin / jeera
- 2 tsp pepper
- 1 tsp clove
- 2 pod black cardamom
- 2 inch cinnamon
- 1 mace / javitri
- 1 tsp fennel / saunf
- 1 tsp shah jeera / caraway seed
- 10 dried red chilli
- 2 tbsp aamchur
- 2 tbsp kasuri methi
- 1 tsp turmeric
for curry:
- 2 tbsp ghee / clarified butter
- 3 pod cardamom
- 1 bay leaf
- 1 tsp cumin / jeera
- 1 onion, finely chopped
- 1 chilli, slit
- 1 tsp ginger garlic paste
- ½ tsp salt
- 2 cup tomato puree
- 2 tbsp coriander, finely chopped
Instructions
pressure cooking chana:
- firstly, in a large bowl take 1 cup chickpea and soak in enough water for 8 hours.
- transfer the soaked chickpea to a pressure cooker.
- add ¼ tsp baking soda, ¾ tsp salt and 3 cup water.
- pressure cook for 5 to 6 whistles or until the chana is cooked well.
chana masala powder preparation:
- firstly, in a pan take ¼ cup coriander seeds, ¼ cup cumin, 2 tsp pepper, 1 tsp clove, 2 pod black cardamom, 2 inch cinnamon, 1 mace, 1 tsp fennel, 1 tsp shah jeera.
- roast on low flame until the spices turn aromatic.
- further add 10 dried red chilli and roast until the chilli puffs up and turns crunchy.
- cool completely and transfer to a mixi.
- add 2 tbsp aamchur, 2 tbsp kasuri methi and 1 tsp turmeric.
- blend to fine powder without adding any water.
- chole masala powder is ready. store in an airtight container for longer shelf life.
chana masala curry preparation:
- firstly, in a large kadai heat 2 tbsp ghee and saute 3 pod cardamom, 1 bay leaf, 1 tsp cumin until spices turn aromatic.
- add 1 onion, 1 chilli, 1 tsp ginger garlic paste and saute until the onions turn golden brown.
- further add in 1 tbsp of prepared chole masala and ½ tsp salt. saute on low flame until the masala turn aromatic.
- now add 2 cup tomato puree and mix well. to prepare tomato puree, blend two ripened tomatoes to a smooth paste without adding any water.
- saute until the oil separates from the masala paste.
- now add in pressure cooked chana and mix well adjusting consistency as required.
- cover and simmer for 10 minutes or until the flavours are well absorbed.
- finally, enjoy 2 tbsp coriander and enjoy chana masala with roti, puri or hot steamed rice.
how to make chana masala with step by step photo:
pressure cooking chana:
- firstly, in a large bowl take 1 cup chickpea and soak in enough water for 8 hours.
- transfer the soaked chickpea to a pressure cooker.
- add ¼ tsp baking soda, ¾ tsp salt and 3 cup water.
- pressure cook for 5 to 6 whistles or until the chana is cooked well.
chana masala powder preparation:
- firstly, in a pan take ¼ cup coriander seeds, ¼ cup cumin, 2 tsp pepper, 1 tsp clove, 2 pod black cardamom, 2 inch cinnamon, 1 mace, 1 tsp fennel, 1 tsp shah jeera.
- roast on low flame until the spices turn aromatic.
- further add 10 dried red chilli and roast until the chilli puffs up and turns crunchy.
- cool completely and transfer to a mixi.
- add 2 tbsp aamchur, 2 tbsp kasuri methi and 1 tsp turmeric.
- blend to fine powder without adding any water.
- chole masala powder is ready. store in an airtight container for longer shelf life.
chana masala curry preparation:
- firstly, in a large kadai heat 2 tbsp ghee and saute 3 pod cardamom, 1 bay leaf, 1 tsp cumin until spices turn aromatic.
- add 1 onion, 1 chilli, 1 tsp ginger garlic paste and saute until the onions turn golden brown.
- further add in 1 tbsp of prepared chole masala and ½ tsp salt. saute on low flame until the masala turn aromatic.
- now add 2 cup tomato puree and mix well. to prepare tomato puree, blend two ripened tomatoes to a smooth paste without adding any water.
- saute until the oil separates from the masala paste.
- now add in pressure cooked chana and mix well adjusting consistency as required.
- cover and simmer for 10 minutes or until the flavours are well absorbed.
- finally, enjoy 2 tbsp coriander and enjoy chana masala with roti, puri or hot steamed rice.
notes:
- firstly, adjust the amount of chana masala powder depending on spice level.
- also, adding soda while pressure cooking chole helps to cook faster.
- additionally, saute the masala on low flame to prevent from burning.
- finally, chana masala recipe tastes great when cooked in ghee.