Chana Masala Recipe

If using dried chickpeas: Rinse 1 cup dried chickpeas under cold water. Place in a large bowl, cover with at least 4 cups fresh water and soak for 8 hours or overnight. Drain and rinse before cooking.

To cook soaked chickpeas: Put drained chickpeas in a pot with 4 cups fresh water (or enough to cover by ~2 inches). Bring to a boil, skim foam, reduce heat to a simmer and cook 45–60 minutes until tender (time varies). Alternatively use a pressure cooker/Instant Pot: add chickpeas and 3 cups water, pressure cook 12–15 minutes high then natural release.

If using canned chickpeas: Drain and rinse two 15-oz cans (about 2 cups drained). Reserve 1 cup of the canning liquid or use 1 cup vegetable stock for adjusting consistency later.

When chickpeas are tender, reserve 1 cup cooking liquid and set chickpeas aside. (If using canned chickpeas, reserve 1 cup of the rinsing liquid or stock.)

Heat 3 tbs oil or ghee in a heavy skillet or saucepan over medium heat until shimmering.

Add 1 tsp cumin seeds, 3 cardamom pods, 3 cloves and 1 bay leaf. Fry for 30–45 seconds until fragrant, being careful not to burn.

Add 1 cup finely chopped onion and sauté on medium-low heat, stirring frequently, until deep golden brown — about 10–12 minutes. Browning the onion develops the characteristic Delhi flavor; reduce heat if onions begin to stick.

Stir in 4 minced garlic cloves, 1 tbs grated ginger and 1 slit green chili (if using). Cook 1–2 minutes until raw aroma fades.

Add 2 cups chopped tomatoes and 1 tbs tomato paste (if using). Cook, stirring occasionally, until tomatoes break down and oil begins to separate from the masala — about 8–10 minutes. Use a wooden spoon to press tomatoes to help them soften. For a smoother sauce, lightly mash with the back of the spoon or pulse briefly with an immersion blender (optional).

Lower heat to medium-low. Stir in 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp Kashmiri red chili powder (or 1 tsp regular chili), and 1.5 tsp salt. Cook the spice mixture 1–2 minutes, stirring, to bloom the spices. If the masala is too dry, add 1–2 tbs water to prevent sticking.

Add the cooked chickpeas and 1 cup reserved cooking liquid (or stock) to the pan. Stir to combine and bring to a gentle simmer.

Simmer uncovered for 10–15 minutes, stirring occasionally, until chickpeas have absorbed flavors and sauce has thickened to your liking. If you prefer a creamier texture, mash about 1/3 of the chickpeas against the side of the pan with the back of a spoon and stir.

Stir in 1 tsp garam masala and 1 tsp amchur (or 1 tbs lemon juice) to brighten the flavors. Taste and adjust salt, chili, or acidity as needed.

If using, crumble 1 tsp kasuri methi between your palms and stir in, then add 1 tbs butter or ghee for richness.

Turn off heat and mix in 1 tbs lemon juice (if you didn't use amchur) and 1/4 cup chopped fresh cilantro.

Serve hot with steamed basmati rice, naan, or roti. Garnish with extra cilantro and lemon wedges if desired.