Homemade Chana Masala Recipe
Chana Masala is one of those beautiful dishes that warms the soul and fills the kitchen with a fragrance that’s almost irresistible. This vibrant, spiced chickpea curry, popular in Indian cuisine, is not only delicious but also incredibly nutritious. Whether you’re a seasoned cook or a beginner in the kitchen, this Homemade Chana Masala Recipe will become a staple in your meal rotation. Just imagine sitting down with a bowl of steaming basmati rice or fluffy naan, ready to dive into a plate of this flavorful dish.
Why This Recipe Belongs in Your Rotation
Chana Masala is the epitome of comfort food that packs a punch with its unique blend of spices. Not only is it hearty and satisfying, but it’s also plant-based, making it a fantastic choice for vegetarians, vegans, and anyone looking to incorporate more legumes into their diet. The versatility of this dish allows it to be served in various ways—over rice, with bread, or even as a filling in wraps. Plus, it’s a great make-ahead meal that tastes even better the next day, as the flavors have time to marry and deepen.
Ingredient Rundown
To make this delicious Homemade Chana Masala Recipe, you will need the following ingredients:
- For the Chana Masala Powder:
- 4 black cardamom pods
- 1 broken up cinnamon stick
- 6 black peppercorns
- 4 cloves
- 1 bay leaf
- 1 star anise
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 2 teaspoons fennel seeds
- 1 teaspoon mango powder
- 1-2 Kashmiri chiles
- For the Chana Masala:
- 3 cups dried chickpeas
- 2 tablespoons oil
- 2 small yellow onions, peeled and diced
- 12 garlic cloves, finely minced
- 1 chunk of fresh ginger, peeled and finely grated
- 8 large Roma tomatoes, diced
- 1 serrano pepper, seeded and thinly sliced
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 2 teaspoons garam masala
- Juice of 1 lemon
- Salt to taste
- Chopped fresh cilantro for garnish
Setup & Equipment
Before diving into the cooking process, ensure you have the right tools at hand:
- Large Pot: For boiling chickpeas.
- Spice Grinder: To make the chana masala powder.
- Large Skillet or Dutch Oven: For cooking the chana masala.
- Cutting Board and Knife: For chopping veggies.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Wooden Spoon: For stirring.
Homemade Chana Masala Recipe Cooking Guide
Now that you have everything set up, let’s get into the cooking process!
Step 1: Prepare the Chickpeas
Start by soaking the dried chickpeas overnight in plenty of water. The next day, drain and rinse them before boiling in a large pot of fresh water for about 1-1.5 hours, or until tender. You can also use canned chickpeas for a quicker option—just rinse them well before using.
Step 2: Make the Chana Masala Powder
In a dry skillet over low heat, toast the black cardamom pods, cinnamon stick, black peppercorns, cloves, bay leaf, star anise, cumin seeds, coriander seeds, and fennel seeds until fragrant, about 5-7 minutes. Be careful not to burn them! Once toasted, allow to cool slightly before grinding them into a fine powder using a spice grinder.
Step 3: Cook the Base
In a large skillet or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the diced onions and sauté until golden brown, about 8-10 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 2-3 minutes until fragrant.
Step 4: Add Tomatoes and Spices
Next, add the diced Roma tomatoes and serrano pepper to the skillet. Cook until the tomatoes soften and break down, about 5-7 minutes. Stir in the turmeric, chili powder, and the freshly ground chana masala powder. Mix well and let it cook for another minute to bloom the spices.
Step 5: Combine Everything
Once the spices are aromatic, add the boiled chickpeas to the skillet, along with 1 cup of water. Stir well to combine all the ingredients. Let the mixture simmer for about 15-20 minutes, allowing the flavors to meld together.
Step 6: Final Touches
Before serving, stir in the garam masala and lemon juice. Adjust salt to taste and garnish with freshly chopped cilantro. Serve warm with rice or your favorite bread.
In-Season Swaps
To keep your Homemade Chana Masala Recipe fresh and adaptable, consider these in-season swaps:
- Use fresh tomatoes in summer, or canned tomatoes when they’re out of season.
- Switch out the serrano pepper for jalapeño in milder months.
- Add seasonal greens like spinach or kale for added nutrition.
- Substitute lemon juice with lime juice for a different tangy flavor.
Cook’s Notes
- For a creamier texture, mash some of the chickpeas against the side of the pot while cooking.
- Feel free to adjust the heat level by adding more or fewer Kashmiri chiles.
- This recipe can easily be doubled or halved to suit your needs.
- Chana Masala can also be made in a slow cooker—just add all ingredients and cook on low for 6-8 hours.
Keep It Fresh: Storage Guide
This Homemade Chana Masala Recipe stores well, making it perfect for meal prep. Here are some storage tips:
- Refrigerate leftovers in an airtight container for up to 5 days.
- To freeze, let it cool completely, then portion it into freezer-safe containers. It will keep well for up to 3 months.
- To reheat, simply thaw overnight in the fridge and warm on the stove or microwave, adding a splash of water if needed.
Your Questions, Answered
Can I use canned chickpeas for this recipe?
Absolutely! If you’re short on time, canned chickpeas are a great alternative. Just rinse and drain them before adding to the dish.
How spicy is this Chana Masala?
The heat level can be adjusted based on your preference. Kashmiri chiles provide color without too much heat, but feel free to increase or decrease the amount of serrano pepper used.
Can I make this dish vegan?
Yes! This recipe is naturally vegan as it contains no animal products. Enjoy it guilt-free!
What should I serve with Chana Masala?
Chana Masala pairs wonderfully with basmati rice, naan, or even over a simple salad for a lighter meal.
Reader Favorites
Ready to Cook?
There’s nothing quite like the aromatic blend of spices and the warmth of Homemade Chana Masala Recipe to elevate your meal. Get ready to impress your family and friends with this delightful dish that’s rich in flavor and history. Whether you serve it for a weeknight dinner or at your next gathering, it’s sure to be a hit. Enjoy cooking, and don’t forget to share your experience! Happy cooking!
Homemade Chana Masala Recipe
Ingredients
Equipment
Method
- Start by soaking the dried chickpeas overnight in plenty of water. The next day, drain and rinse them before boiling in a large pot of fresh water for about 1-1.5 hours, or until tender. You can also use canned chickpeas for a quicker option—just rinse them well before using.
- In a dry skillet over low heat, toast the black cardamom pods, cinnamon stick, black peppercorns, cloves, bay leaf, star anise, cumin seeds, coriander seeds, and fennel seeds until fragrant, about 5-7 minutes. Be careful not to burn them! Once toasted, allow to cool slightly before grinding them into a fine powder using a spice grinder.
- In a large skillet or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the diced onions and sauté until golden brown, about 8-10 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 2-3 minutes until fragrant.
- Next, add the diced Roma tomatoes and serrano pepper to the skillet. Cook until the tomatoes soften and break down, about 5-7 minutes. Stir in the turmeric, chili powder, and the freshly ground chana masala powder. Mix well and let it cook for another minute to bloom the spices.
- Once the spices are aromatic, add the boiled chickpeas to the skillet, along with 1 cup of water. Stir well to combine all the ingredients. Let the mixture simmer for about 15-20 minutes, allowing the flavors to meld together.
- Before serving, stir in the garam masala and lemon juice. Adjust salt to taste and garnish with freshly chopped cilantro. Serve warm with rice or your favorite bread.
Notes
- For a creamier texture, mash some of the chickpeas against the side of the pot while cooking.
- Feel free to adjust the heat level by adding more or fewer Kashmiri chiles.
- This recipe can easily be doubled or halved to suit your needs.
- Chana Masala can also be made in a slow cooker—just add all ingredients and cook on low for 6-8 hours.
