Homemade Chana Masala
Chana Masala, a beloved dish from the Indian subcontinent, is not just a meal; it’s an experience. Bursting with flavor and warmth, this chickpea curry is perfect for any occasion, whether served over fragrant basmati rice or with warm naan bread. The best part? It’s surprisingly simple to prepare at home. With a handful of ingredients, you can create a comforting and satisfying dish that will transport you straight to the bustling streets of Delhi. Let’s dive into the world of Homemade Chana Masala and discover why it deserves a spot in your kitchen!
Why I Love This Recipe
Homemade Chana Masala is one of those recipes that just feels like a warm hug. The combination of spices creates a beautiful aroma that fills the kitchen, making it impossible to resist. Each bite is a delightful explosion of flavor, with the chickpeas providing a hearty texture that keeps you coming back for more. Plus, it’s a budget-friendly dish that can be made in large batches, perfect for meal prep or feeding a crowd. Whether you’re a seasoned cook or a kitchen novice, this recipe is both accessible and satisfying.
What Goes In
To make your own Homemade Chana Masala, you’ll need the following ingredients:
- 14 ounces dried chickpeas (see note 1)
- 1 teaspoon baking soda (see note 2)
- 2 tablespoons vegetable oil
- 1 large onion, peeled, quartered, and thinly sliced
- 1 tablespoon cumin seeds
- 1 tablespoon fresh ginger, grated (see note 3)
- 3 cloves garlic, minced
- 1 green chili, minced (see note 4)
- 1 (14-ounce) can whole plum tomatoes, undrained
- 1 tablespoon tomato paste
- 1 teaspoon garam masala (see note 5)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red chili powder (see note 6)
- 1/4 teaspoon ground turmeric
- Salt, to taste
- Fresh cilantro leaves, for garnish
- Green chilies, for garnish
- Grape tomatoes, quartered, for garnish
- Red onion, thinly sliced, for garnish
- Naan bread, for serving
Tools of the Trade
To whip up this delicious Homemade Chana Masala, you’ll need a few essential kitchen tools:
- Large pot or pressure cooker: For cooking the chickpeas to perfection.
- Skillet: To sauté the onions and spices.
- Wooden spoon: For stirring and mixing.
- Measuring cups and spoons: To ensure the right proportions.
- Knife and cutting board: For chopping vegetables and herbs.
Homemade Chana Masala Cooking Guide
Now, let’s get into the nitty-gritty of making this delightful dish. Follow these simple steps to create your own Homemade Chana Masala.
Step 1: Prepare the Chickpeas
Start by rinsing the dried chickpeas under cold water. Place them in a large bowl, cover with water, and add the baking soda. Let them soak overnight or for at least 8 hours. This helps to soften them and reduces cooking time.
Step 2: Cook the Chickpeas
After soaking, drain and rinse the chickpeas. In a large pot or pressure cooker, add the chickpeas and cover with fresh water. If using a pressure cooker, cook at high pressure for about 10-15 minutes. If using a regular pot, bring to a boil, then simmer for about 1-1.5 hours, or until tender. Drain and set aside.
Step 3: Sauté the Aromatics
In a large skillet, heat the vegetable oil over medium heat. Add the sliced onions and sauté until golden brown, about 8-10 minutes. Stir in the cumin seeds, ginger, garlic, and minced green chili. Cook for another 2-3 minutes until fragrant.
Step 4: Add the Tomatoes and Spices
Add the whole plum tomatoes (with their juice) and the tomato paste to the skillet. Use a wooden spoon to break the tomatoes apart. Stir in the garam masala, ground cumin, red chili powder, ground turmeric, and salt. Let the mixture simmer for about 10 minutes, allowing the flavors to meld and develop.
Step 5: Combine with Chickpeas
Add the cooked chickpeas to the tomato mixture, stirring to combine. If the mixture seems too thick, add a bit of water to achieve your desired consistency. Allow the chana masala to simmer for an additional 10-15 minutes, stirring occasionally.
Step 6: Garnish and Serve
Remove the skillet from heat and garnish your Homemade Chana Masala with fresh cilantro leaves and additional green chilies if desired. Serve hot with naan bread, grape tomatoes, and sliced red onion on the side.
Warm & Cool Weather Spins
Chana Masala is incredibly versatile and can be enjoyed year-round. Here are some ideas to make it your own:
- Warm weather: Serve chilled leftovers over a fresh salad for a refreshing meal.
- Cool weather: Pair with a warm, spiced chai for the perfect comfort food experience.
- Spice it up: Add more green chilies or a dash of cayenne for extra heat.
- Vegetable boost: Toss in some spinach or kale during the last few minutes of cooking for added nutrition.
If You’re Curious
Are you intrigued by the world of spices and flavors? Here are some interesting facts about Chana Masala and its ingredients:
- Chickpeas are rich in protein and fiber, making them a perfect plant-based protein source.
- Garam masala is a spice blend that varies by region; it often includes cardamom, cloves, and cinnamon.
- Turmeric, known for its vibrant color, has anti-inflammatory properties and is a staple in many Indian dishes.
- Chana Masala is often served with rice or bread, making it a filling and satisfying meal.
Save It for Later
This Homemade Chana Masala is perfect for meal prep! Here’s how to store it:
You can keep leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, let the dish cool completely, then transfer it to freezer-safe containers. It will keep well for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Common Qs About Homemade Chana Masala
Can I use canned chickpeas instead of dried?
Yes! If you’re short on time, you can use two cans of chickpeas. Just rinse and drain them, then add them to the tomato mixture in Step 5, reducing the cooking time accordingly.
What can I serve with Chana Masala?
Chana Masala pairs wonderfully with naan, basmati rice, or even quinoa for a hearty meal. You can also serve it with a side of yogurt or raita for a cooling effect.
Is Chana Masala spicy?
The spice level can be adjusted to suit your taste. If you prefer a milder flavor, reduce the amount of green chili and red chili powder. You can always add more heat later!
Can I make this recipe vegan?
Absolutely! This recipe is naturally vegan, as it contains no animal products. Enjoy it guilt-free!
Because You Liked This
If you enjoyed this Homemade Chana Masala, you may also love:
- Sally’s Baking Addiction for dessert inspirations.
- Pinch of Yum for more delicious dinner ideas.
- Minimalist Baker for quick and easy recipes.
Final Thoughts
Making your own Homemade Chana Masala is not just about following a recipe; it’s about creating a dish filled with love and flavor. So, roll up your sleeves and get ready to impress your friends and family with this delightful curry. With a little bit of time and a handful of ingredients, you can bring the delicious taste of Indian cuisine right to your table. Happy cooking!
Homemade Chana Masala
Ingredients
Equipment
Method
- Start by rinsing the dried chickpeas under cold water. Place them in a large bowl, cover with water, and add the baking soda. Let them soak overnight or for at least 8 hours.
- After soaking, drain and rinse the chickpeas. In a large pot or pressure cooker, add the chickpeas and cover with fresh water. Cook at high pressure for about 10-15 minutes in a pressure cooker, or boil and simmer for 1-1.5 hours in a regular pot until tender. Drain and set aside.
- In a large skillet, heat the vegetable oil over medium heat. Add the sliced onions and sauté until golden brown, about 8-10 minutes. Stir in the cumin seeds, ginger, garlic, and minced green chili, cooking for another 2-3 minutes until fragrant.
- Add the whole plum tomatoes (with juice) and tomato paste to the skillet. Break the tomatoes apart and stir in the garam masala, ground cumin, red chili powder, ground turmeric, and salt. Simmer for about 10 minutes.
- Add the cooked chickpeas to the tomato mixture, stirring to combine. If the mixture is too thick, add a bit of water. Allow to simmer for an additional 10-15 minutes, stirring occasionally.
- Remove from heat and garnish with fresh cilantro leaves and additional green chilies if desired. Serve hot with naan bread, grape tomatoes, and sliced red onion on the side.
Notes
- You can keep leftovers in an airtight container in the refrigerator for up to 5 days.
- To freeze, let the dish cool completely, then transfer to freezer-safe containers for up to 3 months.
- Add spinach or kale for extra nutrition during the last few minutes of cooking.
- Adjust the spice level by reducing the amount of green chili and red chili powder.
- Serve with yogurt or raita for a cooling effect.
