Chana Masala is a Spicy Chickpeas Curry which is very popular in Indian subcontinent. This vegan and gluten-free curry is prepared with chickpeas aka kabuli chana, tamarind paste along with a whole bunch of spices. The spiced aroma of this tantalizing chana masala makes it hard to resist.
How to serve Chana Masala?
Chana Masala is a vegetarian dish. You can serve this gluten-free Chana Masala or chickpea curry as a side dish. It is indescribably spicy-hot and tasty that anyone would die for. This spiced hot & little bit tangy Chana Masala curry can be served with rice, naan or with Chapati.
Can I freeze Chana Masala?
Yes, this chana masala curry is completely freezable. You can freeze the leftovers in a freezer safe container for up to 2 months. Simply thaw it at room temperature before serving and then heat it up. To spruce up the flavors, add some garam masala and fresh coriander leaves to chana masala curry.
Can I use canned chickpeas for Chana Masala?
Yes, you can. If you are using canned chickpeas for this recipe, then simply omit the soaking and boiling part, rest of the recipe would be the same.
Some important tips for making chana masala:
This recipe makes a hot curry, so use more or less chili powder depending on your spice tolerance.
Amchoor powder is essential for this authentic chana masala recipe, so I would not recommend skipping it. However, if you don’t find amchoor powder, then use can squeeze some lemon juice.
Kasoori methi (dried fenugreek leave) adds a lot of flavours to chana masala, so I would highly suggest using it.
Let’s learn to make Chana Masala - Spicy Chickpeas Curry in easy to understand quick steps.
- Soak chickpeas in water for 7-8 hours or overnight. In the morning wash them with fresh water and pressure cook with salt and whole garam masala (bay leaf, black cardamom, cloves, cinnamon stick).
- Cover the lid and pressure cook till the pressure cooker whistles 3-4 times. Reduce heat to low and cook it on low heat for 15 minutes. Remove from heat and let the cooker cool down.
- When the cooker has cooled off, open the lid and pour into a bowl. Now slightly mash the chickpeas with the back of a ladle.
- Heat oil in a pan and add the cumin seeds, asafoetida and let them splutter. Add onion, ginger-garlic paste and saute for 4-5 minutes. Now add chopped tomatoes and cook until it oozes oil.
- When puree is cooked, add tamarind paste with chili powder, chana masala, and salt. Stir well and add boiled chickpeas with a cup of water and cook on high heat for 2 minutes. Reduce heat and add Kasuri methi and garam masala powder and mix well. Cook on low heat for at least another 30 minutes. Cooking on low heat would make it more flavorous, however, if you are in hurry cook for at least 15 minutes on medium heat.
- Garnish with fresh coriander leaves. Serve hot with any of your favorite bread or rice. Enjoy!
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- Crunchy Crispy Chickpeas
- Black Chickpeas Chaat Recipe
- How To Make Punjabi Chole Bhature
- Mint Chana With Grilled Tofu
- Greek Style Chickpea Feta Salad With Lemon Garlic Dressing