Chana Masala Recipe

Name: Annapurna’s World Vegetarian Cafés CHANA MASALA Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups dried chickpeas (or canned chickpeas); 6 cups water (for soaking/cooking); 1.5 tsp salt; 3 tb s vegetable oil or ghee; 1 tsp cumin seeds; 1 cup yellow onion, finely chopped; 1 tb s fresh ginger, grated; 4 cloves garlic, minced; 1 unit green chili (optional), finely chopped; 2 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp turmeric powder; 1 tsp kashmiri or mild chili powder (or paprika); 1 tsp garam masala; 2 tb s tomato paste; 14 oz canned crushed tomatoes; 1 cup water or reserved chickpea cooking liquid; 1 tsp amchur (dry mango powder) or 1 tsp lemon juice; 0.25 cup fresh cilantro, chopped (for garnish); 1 tb s optional: butter (for finishing)

Inspired by Annapurna’s World Vegetarian Café

Time2h

Serves6

Make Chana Masala Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chana Masala

2 cups dried chickpeas (or canned chickpeas)

6 cups water (for soaking/cooking)

1 1/2 tsp Celtic sea salt

3 tb s vegetable oil or ghee

1 tsp cumin seeds

1 cup yellow onion, finely chopped

1 tb s Fresh ginger, grated

4 cloves Garlic, minced

1 unit green chili (optional), finely chopped

2 tsp Ground coriander

1 tsp Ground cumin

1/2 tsp turmeric powder

1 tsp kashmiri or mild chili powder (or paprika)

1 tsp Garam masala

2 tb s tomato paste

14 oz canned crushed tomatoes

1 cup water or reserved chickpea cooking liquid

1 tsp amchur (dry mango powder) or 1 tsp lemon juice

1/4 cup fresh cilantro, chopped (for garnish)

1 tb s optional: butter (for finishing)

Method

Chana Masala

Prepare chickpeas

If using dried chickpeas: pick through 2 cups dried chickpeas and rinse. Soak overnight in cold water covering by 2–3 inches. Drain, transfer to a pot, add 6 cups fresh water, bring to a boil, skim foam, reduce to simmer and cook 45–60 minutes until tender but not falling apart. Reserve 1 cup of cooking liquid and drain the remainder. If using canned chickpeas: drain and rinse two 15-16 oz cans (about 4 cups) and set aside; reduce added water in recipe to 1 cup total (use water only as needed). Stir in 1 tsp salt toward the end of cooking or after draining.

Sauté aromatics

Heat 3 tbs vegetable oil or ghee in a wide sauté pan or Dutch oven over medium heat until shimmering. Add 1 tsp cumin seeds and toast 20–30 seconds until fragrant. Add 1 cup finely chopped yellow onion and sauté 6–8 minutes until soft and beginning to brown at the edges. Add 1 tbs grated fresh ginger, 4 cloves minced garlic, and 1 finely chopped green chili (optional); sauté 1–2 minutes until raw smell is gone.

Spice the base

Reduce heat to medium-low. Add 2 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric, 1 tsp Kashmiri chili powder (or paprika) and 1 tsp salt. Stir constantly 30–45 seconds to bloom the spices without burning.

Add tomatoes

Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize slightly. Add one 14 oz can crushed tomatoes, stir to combine, and simmer 6–8 minutes until the sauce thickens and oil separates slightly at the edges.

Combine chickpeas and simmer

Add the cooked or canned chickpeas to the tomato-spice mixture along with 1 cup reserved chickpea cooking liquid or plain water. Bring to a gentle simmer, cover partially, and cook 10–15 minutes so chickpeas absorb flavors. If you prefer a thicker gravy, mash 1/2 cup of chickpeas against the pan and stir to thicken; if too thick, add up to 1/2 cup more water.

Finish seasoning

Stir in 1 tsp garam masala and 1 tsp amchur (or 1 tsp lemon juice) and simmer another 1–2 minutes. Taste and adjust salt, acidity (more lemon juice), or heat (more chili powder) as needed. If using, stir in 1 tbs butter for gloss and richness.

Garnish and serve

Remove from heat, sprinkle 1/4 cup chopped fresh cilantro over the top. Serve hot as part of platters/entree trays with steamed basmati rice, naan, or as a central tray item. For holding in a catering tray, keep warm at 140°F (60°C) and stir occasionally; add a splash of reserved cooking liquid if it thickens while holding.