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Homemade Chana Masala
IndiaAI Chef · Cookbook4all Team

Homemade Chana Masala

Chana masala is one of those stews that smells like home cooking in northern India: golden-brown onions, tomatoes, and chickpeas that become creamy without the need for cream. At my table, like Chef Priya, it always starts with tadka: first whole spices to perfume the oil, then ground spices for a short time to prevent bitterness. This version works because it uses pre-cooked chickpeas but gives them a final cook in the sauce to absorb acidity, heat, and spice. It turns out deep, homey, and perfect for serving with rice or flatbread.

ByChef Priya🇮🇳 IN · India
Shared by The kitchen of Chef Priya with the community.Ready to cook, save, and share from your family cookbook.

Prep

15 min

Cook

35 min

Total

50 min

Yield

4 servings

Origin

IN · India

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Ingredients

Adjust diners to recalculate quantities.
  • Chickpeas· drained; reserve 120 ml of their liquid if from a can500 g
  • White onion· medium, finely chopped1 piece
  • crushed tomato· natural or canned300 g
  • Garlic· finely chopped or crushed3 clove
  • Ginger· grated1 tbsp
  • green chili· chopped; remove seeds for less heat1 piece
  • Vegetable oil· or ghee if you are not looking for a vegan version3 tbsp
  • Chia seeds· whole1 tsp
  • Cilantro2 tsp
  • Ground turmeric0.5 tsp
  • red chili powder· adjust to taste0.5 tsp
  • Garam masala1 tsp
  • amchur· dried mango powder0.75 tsp
  • Salt· adjust at the end1 tsp
  • Purified water· or half water and half chickpea liquid240 ml
  • Cilantro· chopped0.25 cup

Method

  1. 01

    Heat the vegetable oil in a large pot over medium heat until it reaches about 170°C or looks shiny. Add the cumin seeds and sauté for 30 to 45 seconds, until they sizzle and release aroma without turning black.

  2. 02

    Add the white onion and salt. Cook for 8 to 10 minutes, stirring frequently, until the onion looks golden at the edges and smells sweet.

  3. 03

    Incorporate the garlic, fresh ginger, and green chili. Sauté for 1 minute, scraping the bottom, until the garlic loses its raw smell but is not overly browned.

  4. 04

    Slightly lower the heat and add the ground coriander, ground turmeric, and red chili powder. Stir for 20 to 30 seconds; the spices should perfume the pot, not burn.

  5. 05

    Pour in the crushed tomatoes and mix well to release anything stuck to the bottom. Cook at a gentle simmer, about 95°C, for 10 to 12 minutes, until the sauce thickens, changes to a deeper red, and the oil shows at the edges.

  6. 06

    Add the cooked chickpeas and water. Lightly mash a quarter of the chickpeas against the side of the pot to give body to the sauce.

  7. 07

    Partially cover and cook on low heat for 15 to 18 minutes, maintaining a gentle bubble, until the chickpeas are very hot, the sauce coats them creamy, and the stew smells fragrant.

  8. 08

    Uncover, add the garam masala and amchur. Cook for 2 more minutes to integrate; taste and adjust salt if needed.

  9. 09

    Turn off the heat and mix in the chopped fresh cilantro. Let it rest for 5 minutes before serving so the chickpeas finish absorbing the sauce.

Chef tips

  • If you don’t have amchur, use 1 tbsp of lemon juice at the end, off the heat, to preserve the fresh acidity.
  • For a milder version, remove the seeds from the green chili and reduce the red chili powder to a pinch.
  • Do not burn the ground spices: they should be toasted for less than 30 seconds before adding the tomatoes.
  • It keeps for 4 days in the refrigerator in an airtight container; when reheating, add 2 or 3 tbsp of water if the sauce has thickened too much.

Classifications

Indiaeverydaydinnerall year

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