Chana Masala, a beloved vegetarian dish, combines tender chickpeas with a medley of aromatic spices, creating a symphony of flavors. This Indian classic is known for its rich, tomato-based gravy and bold, spicy profile. In this recipe, we’ll guide you through the steps to create an authentic Chana Masala that will tantalize your palate.
Indulge in the aromatic symphony of spices and tender chickpeas with this homemade Chana Masala recipe. Its rich, flavorful profile is sure to transport your taste buds to a realm of culinary delight. Whether enjoyed with rice, naan, or on its own, this dish stands as a testament to the exquisite flavors of Indian cuisine. Dive in and savor every mouthful.
Health Benefits of Chana Masala
Chana Masala is a powerhouse of protein, fiber, and essential vitamins and minerals. Chickpeas contribute to heart health, regulate blood sugar, and promote digestion.
Ingredients
- 1 cup dried chickpeas, soaked overnight (or 2 cans of chickpeas, drained and rinsed)
- 3 tablespoons cooking oil
- 1 teaspoon cumin seeds
- 1 teaspoon Pomegranate Seeds (Anardana)
- 1 large onion, finely chopped
- 2 large tomatoes, finely chopped
- 1 green chili, finely chopped (adjust to taste)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Preparation of Chickpeas
If using dried chickpeas, drain and rinse them after soaking overnight. Cook them in a pressure cooker or a large pot of water until tender. This should take about 30-40 minutes. Drain and set aside.
Cooking
- Heat the cooking oil in a large pan over medium heat. Add the cumin seeds and let them sizzle, releasing their aroma.
- Add the finely chopped onions and sauté until they turn golden brown, about 5-6 minutes.
- Stir in the green chili and ginger-garlic paste, sautéing for an additional 2 minutes until fragrant.
- Make a puree of green chillies, tomatoes, Pomegranate Seeds (Anardana), garlic and black pepper.
- Add the puree in the pan and cook until they break down and the mixture becomes a thick, flavorful base. This should take around 7-8 minutes. Keep stirring it continuously.
- Introduce the ground coriander, cumin, turmeric, red chili powder, and salt. Mix well, ensuring the spices evenly coat the mixture. Cook for an additional 2 minutes.
- Add ¼ cup of water, flame on medium high & keep stirring until the paste releases the oil.
- Release of oil embarks the proper cooking of the base.
- Now, add the cooked chickpeas to the pan, stirring gently to coat them with the flavorful base. Allow them to simmer for 10-12 minutes, absorbing the aromatic sauce.
- Add water as per your choice. I generally add 1 cup water.
- After 10-12 minutes, you will notice that the oil is released , which means the dish is ready.
- Sprinkle garam masala and continue to simmer for another 2 minutes to infuse the dish with its final burst of fragrance.
Serve hot with steamed rice, naan bread, or chapatis. It’s also delicious on its own as a hearty stew.
Frequently Asked Questions (FAQs)
Q: Can I use canned chickpeas instead of dried ones?
A: Yes, canned chickpeas are a convenient alternative. Be sure to rinse them thoroughly before using.
Q: Can I freeze leftover Chana Masala?
A: Yes, it freezes well. Store it in an airtight container for up to 3 months.
Q: What can I serve with Chana Masala?
A: It pairs wonderfully with rice, naan, or chapatis. A side of yogurt and pickles complements the flavors.
Q: Is Chana Masala spicy?
A: You can adjust the spice level by varying the amount of chili powder and green chilies to suit your taste.
Q: Can I make it ahead of time?
A: Yes, Chana Masala tastes even better when allowed to sit for a few hours or overnight to let the flavors meld.
Enjoy!!!