Chana Masala

Chana masala is North India’s favourite everyday curry: tender chickpeas simmered in a thick, spiced onion-tomato masala. It is naturally vegan and tastes even better the next day.

Video and original recipe by Swasthi of Indian Healthy Recipes. The method below follows her video step by step, written in our own words.

• Serves 4
• Prep 10 min + overnight soaking
• Cook 40 min
• Vegan · gluten-free
• Famous in Punjab

Ingredients

Chickpeas

• 1 cup dried chickpeas (or 2 cans, drained)
• 3 cups water and ½ tsp salt for cooking

Masala

• 2 tbsp oil
• Optional whole spices: 1 bay leaf, 1 small cinnamon stick, 2 green cardamom, 3 cloves
• 1½ cups finely chopped onions
• 1 green chilli, slit
• 1 tbsp ginger-garlic paste
• 1½ cups puréed or finely chopped tomatoes
• ¼ tsp turmeric
• 1 tsp Kashmiri chilli powder
• 1 tsp garam masala
• 1½ tsp ground coriander
• ½ tsp ground cumin
• 1 tsp kasuri methi
• ½ tsp amchur (dry mango powder)
• Salt to taste
• Fresh coriander to garnish

Method

1. Rinse the chickpeas and soak them in plenty of water overnight (8 hours). Drain.
2. Pressure-cook with fresh water and salt for 4–5 whistles (or simmer in a pot for about 1 hour) until soft enough to mash with a finger. Keep the cooking water.
3. Meanwhile chop the onions and purée the tomatoes.
4. Heat the oil in a pan. If using, add the whole spices and let them sizzle.
5. Add the onions and green chilli and fry until golden brown – this gives the curry its colour.
6. Add the ginger-garlic paste and fry until the raw smell is gone.
7. Pour in the tomatoes and cook until the mixture is thick and the oil starts to separate.
8. Lower the heat and add turmeric, Kashmiri chilli, garam masala, coriander and cumin. Sauté for 1–2 minutes.
9. Add the cooked chickpeas together with their cooking water. Mash a few chickpeas against the pan to thicken the gravy.
10. Cover and simmer for 10–15 minutes until the gravy is as thick as you like.
11. Crush in the kasuri methi, add the amchur and adjust the salt.
12. Garnish with coriander and serve with rice, roti or bhatura.

Shortcut: use 1–1½ tbsp MDH Chana Masala instead of the five ground spices.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.