Authentic Chana Masala: A Flavorful Chickpea Curry Recipe
8 hours 50 minutes
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About Authentic Chana Masala: A Flavorful Chickpea Curry Recipe
Craving a truly authentic Indian feast? This Chana Masala recipe delivers a rich, flavorful chickpea curry that's perfect for any occasion, from a cozy weeknight dinner to a celebratory spread.The secret to its creamy, melt-in-your-mouth texture? Soaking dried chickpeas overnight. Combined with a fragrant blend of aromatic spices, this dish creates a deeply satisfying experience.Serve your Chana Masala with fluffy Jeera Rice, fragrant Pulao, or warm Roti for a complete and unforgettable Indian meal.
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Recipe Time & More
Prep8 hours 20 minutes
Cook30 minutes
Total8 hours 50 minutes
Ingredients
For Soaking & Boiling
Dry Spice Paste
- 1 Tbsp Onion Paste
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Chili Powder
- 2 tsp Coriander Powder roasted
- 1 tsp Garam Masala
- 1 tsp Mango Powder amchur, dry
Instructions
How to Soak and Boil Chickpeas
- Soak the dried chickpeas in water for at least 8 hours or overnight. This helps them rehydrate and ensures a creamy texture.
- Drain the soaked chickpeas. In a pressure cooker, combine the chickpeas with fresh water, cinnamon stick, bay leaf, and 1/2 tsp of salt. Pressure cook for 3 whistles, then reduce heat to low and simmer for 10 minutes.
- Carefully release the pressure and open the cooker. The chickpeas should be tender but not mushy. You should be able to easily press and crush them with your fingers.
Preparing the Chana Masala
- Heat the oil in a pan over medium heat. Add the onion paste, ginger paste, and garlic paste. Sauté for a few minutes until lightly browned and fragrant.
- Add the chili powder and sauté for 30 seconds. This blooms the spice and enhances its flavor.
- Add the boiled chickpeas and salt to taste. Stir well to coat the chickpeas with the spice mixture.
- Add the roasted coriander powder, garam masala, and dry mango powder. Stir to combine and cook for a minute to allow the spices to meld.
- Stir in the ghee. This adds a rich flavor and aroma to the chana masala.
- Garnish with thinly sliced onion rings. Serve hot with Jeera Rice, Pulao, Roti, Chapati, or Paratha.
Recipe Notes
Good To Know
- Making Ginger Paste: Wash and peel 100g of ginger. Grate or blend it. Store in an airtight container for up to 1 week. This can be used for other Indian curries.
- Making Onion Paste: Peel and quarter an onion. Soak in water for 15 minutes to reduce tearing while chopping. Chop and blend.
- Making Garlic Paste: Crush garlic using a garlic crusher. Store the crushed pulp in an airtight jar.
- While "ginger-garlic paste" is made by combining and blending ginger and garlic, separate pastes offer distinct and excellent flavors.
- About the Author: This recipe was shared by home chef Geeta Biswas, an experienced homemaker. She believes she has grown up with her recipes, using ingredients as her tools to create innovative dishes that have become her signature.
Expert Tips
- For a smoother paste, add a little water or oil while blending the ginger, garlic, and onion.
- Adjust the amount of ginger, garlic, and onion in the recipe to your liking for a milder or more intense flavor.
- Freshly made pastes offer the best flavor, but you can freeze them in ice cube trays for convenient future use.
Storage Instructions
- Store leftover chickpea curry in an airtight container in the refrigerator for up to 3-4 days.
- Reheat thoroughly before serving.
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Recipe Nutrition
Calories: 362kcalCarbohydrates: 42gProtein: 10gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 19mgSodium: 1209mgPotassium: 555mgFiber: 5gSugar: 3gVitamin A: 464IUVitamin C: 7mgCalcium: 159mgIron: 3mg
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5 Comments
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This looks fantastic! Appreciate the share.
Absolutely mouthwatering! Thanks for sharing.
This is so tempting! Thank you.
Wow, this looks fantastic!
Looks so flavorful! Thanks for posting.