Chana Masala Recipe

Soak chickpeas

Rinse 1.5 cups dried chickpeas under cold water until water runs clear. Transfer to a large bowl, cover with at least 3 times the volume of fresh water (about 6 cups), stir in 0.25 tsp baking soda if using, and soak 8–12 hours or overnight. (This step is required for dried chickpeas; if using canned chickpeas, skip soaking and adjust cooking step.)

Cook chickpeas

Drain and rinse the soaked chickpeas. Place them in a large pot and add about 6 cups fresh water. Bring to a vigorous boil over high heat, skim any foam, then reduce heat to a simmer. Cook uncovered for 45–60 minutes until the chickpeas are tender but still hold their shape. During the last 10 minutes of cooking, add 1 tsp salt. Test a few; they should mash easily between your fingers. Reserve about 1–2 cups of the cooking liquid, then drain the chickpeas and set both chickpeas and the reserved liquid aside.

Prepare aromatics and spices

Finely chop the onion, mince the garlic, grate the ginger, and chop/slit the green chili (if using). Measure spices so they are ready to add.

Temper whole spices

Heat 2 tbs vegetable oil in a heavy skillet or wide saucepan over medium heat until shimmering. Add 1 tsp cumin seeds, 1 bay leaf and 1 cinnamon stick. Sizzle for 20–30 seconds until fragrant, being careful not to burn the cumin.

Cook onion

Add the chopped onion and sauté over medium heat, stirring occasionally, for 8–10 minutes until the onion is softened and starts to turn golden-brown at the edges. This step builds the base flavor of the masala.

Add garlic, ginger and spice powders

Add the minced garlic, grated ginger and slit green chili. Cook 1–2 minutes until fragrant. Then stir in 1 tsp ground coriander, 1 tsp ground cumin, 0.5 tsp turmeric and 1 tsp paprika (or Kashmiri chili). Cook while stirring for about 30–60 seconds to bloom the spices (they will become aromatic).

Simmer tomatoes

Add 2 cups chopped tomatoes and 1 tbs tomato paste (if using). Stir and bring to a simmer. Reduce heat to medium-low and cook 8–12 minutes, stirring occasionally, until the tomatoes break down and the oil starts to separate from the mixture. If the mixture looks too dry, add 2–3 tbs of the reserved chickpea liquid.

Add chickpeas

Add the cooked chickpeas to the tomato-onion masala along with about 1–2 cups of the reserved chickpea cooking liquid (start with 1 cup — add more for a looser gravy). Stir to combine and bring to a gentle simmer.

Simmer to meld flavors

Simmer uncovered for 15–20 minutes on low-medium heat, stirring occasionally, until the sauce thickens to your desired consistency and the chickpeas soak up the flavors. If you prefer a thicker sauce, remove about 1/2 cup of the cooked chickpeas, mash them roughly with the back of a spoon, then stir back into the pot to thicken the gravy naturally.

Finish seasoning

Stir in 1 tsp garam masala and taste; add up to an additional 1/2 tsp salt if needed. Cook 1–2 more minutes to integrate the final spices.

Remove from heat and stir in 1 tbs fresh lemon juice and 0.25 cups chopped cilantro. Adjust acidity and salt to taste. Garnish with a little more cilantro before serving.

Rinse and (optional) soak rice

Rinse 1.5 cups basmati rice under cold water until the rinse water runs clear to remove surface starch. Optionally soak the rice in cold water for 20 minutes, then drain — this yields longer, fluffier grains.

Cook rice

In a medium saucepan, bring 2.75 cups water to a boil with 0.5 tsp salt and 1 tsp oil/ghee. Add the drained rice, stir once, return to a simmer, then reduce heat to low and cover tightly. Cook undisturbed 12–15 minutes until the water is absorbed and the rice is tender.

Rest and fluff

Remove from heat and let the rice rest, covered, for 8–10 minutes. Uncover and gently fluff with a fork. Serve warm alongside the chana masala.