The Best Chana Masala

Chana Masala or Choley is one of the most popular and well recognized dishes that came out of Punjab, a Northern state of India. It’s a vegan curry made with rich aromatic spices that the chickpeas love to absorb, making it the most delicious plant based curry ever. There are several variation of this dish and this one is one of the common one served in homes as well as restaurants. The secret to achieving the thick rich texture without any cream is to blend the spices and aromatics into a paste that gives this curry its rich color and texture. I have made this recipe many times with both dried chickpeas and canned chickpeas, and both make delicious curry.

If you are making this recipe the traditional way, I recommend using dried chickpeas, I think this method gives a slightly better texture, but it has a couple extra steps you’ll need to work on. But I think the textural difference is worth it. Ive detailed both versions, hope you’ll give it a try at home and discover how easy and delicious homemade version is.

Ingredients

• Chickpeas: Dried or canned? I have always made chana with dried chickpeas and sometimes canned chickpeas when I’m short on time, both come out great. With canned there are couple of steps to follow to achieve similar texture. With dried you’ll need to soak the chickpeas in plenty of water overnight and cook either in a regular pressure cooker or InstaPot or a sauce pan.
• Red Chili powder: Use Indian chili powder, this is different from the American chili powder thats used in chili or in Mexican recipes. The closest substitute will be cayenne use in 1:1. Indian chili powder is a single ingredient made with medium to hot dried red chillies thats ground into ground chili powder also called “lal mirchi powder”
• Tomatoes: I prefer fresh Roma tomatoes for this recipe. If tomatoes are out of season or you have canned tomatoes use about 14-16 ounces crushed, chopped or whole canned tomatoes.
• Whole spices: We are using 3 kinds of whole spices; cloves, black cardamom and bay leaf to cook the chickpeas. Black cardamom is readily available in Indian stores or online. Whole spices add an extra layer of aroma and inject the chickpeas with deep flavor.
• Ground spices: Most are commonly used ground spices in Indian or other cuisines and can be found in conventional, Indian grocery stores or online stores.
• Herbs and other Aromatics: With the exception of dried fenugreek leaves also called kasuri methi all other aromatics like garlic, ginger, onions are available everywhere. Again kasuri methi is easy to find in Indian grocery stores or on Amazon.

Cooking Dried and Canned Chickpeas

• If using dried chickpeas, rinse and soak the dried chickpeas in plenty of water overnight. Next day, drain and refresh with one more rinse. Then add the soaked chickpeas to an InstaPot or regular pressure cooker with bay leaf, black cardamom, cloves, 1/2 the salt and enough water to cover the chickpeas. Cook for about 30-35 minutes or refer the manufactures instruction manual for time to cook chickpeas. Once done cooking turn off the heat and set aside.
• If using canned chickpeas drain and rinse the chickpeas. Cook for 7-8 minutes just like the instructions for InstaPot version. In both cases the chickpeas should be soft and disintegrate when you press between your thumb and index finger.

How much masala to use

• This recipe makes a generous amount for a rich masala paste for about 2-2 ½ cans chickpeas. Some people may find the masala intense, if you prefer a mild curry remove about ¼ – ½ the paste into a clean jar at step 4 in the instructions or for regular curry strength use all the masala paste. Once the curry is done and you find the curry mild you can add a little more masala paste and cook for a couple of minutes until the desired flavor is achieved.

Punjabi Chana Masala

INGREDIENTS  

• 2 (15-ounce) cans chickpeas, rinsed and drained; or 1 ¼ cups dried chickpeas, soaked overnight  and cooked until tender
• 2 tablespoons any neutral tasting oil(avocado, grapeseed) or ghee
• 2 medium white or yellow onions, about 7 oz sliced
• 3-4 fat garlic cloves, chopped
• 2 inch piece, about 1½ tablespoons chopped ginger 
• 1-3 Thai or serrano pepper, minced, seeds and membranes removed if mild is preferred
• 2 teaspoons ground coriander
• ¼ teaspoon ground turmeric
• 1 tablespoon garam masala, good quality store bough works fine
• ½-1 teaspoon Indian red chili powder**( this is different from the American chili powder see ingredient description for substitutes)
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon dried fenugreek leaves (kasuri methi), optional but recommended  (see ingredients description)
• 3 large plum tomatoes or 1-14 ounce can diced tomatoes
• 1½ teaspoons kosher salt or as needed
• 1½ cups water, more or less as needed
• 1 tablespoon fresh lemon juice to finish
• 3 tablespoons chopped cilantro to finish

Whole Spices

• 2 bay leaves
• 2 black cardamom, optional but highly recommended 
• 2-3 whole cloves, optional but highly recommended 
• 1 teaspoon cumin seeds

• For serving: Any Indian flatbread like chapati, naan, plain basmati rice or jeera pulao and raita if desired.

INSTRUCTIONS 

1. If using dried chickpeas, rinse and soak the beans in plenty of water overnight. Next day, in an Insta Pot or regular pressure cooker add chickpeas with bay leaf, black cardamom, cloves, 1/2 the salt and enough water to cover the beans. Cook for about 30-35 minutes or refer the instruction manual for timings to cook chickpeas. Once done cooking turn off the heat and set aside. If using canned chickpeas drain and rinse the chickpeas. Cook for 7-8 minutes just like the instructions for Insta pot version. In both cases the chickpeas should be soft and disintegrate when you press between your thumb and index finger
2. Heat oil a large, deep sauce pan or a Dutch oven over medium heat. Once hot, add cumin seeds. Stir occasionally and toss the seeds around for 1 minute.
3. Add the sliced onions. Cook, stirring occasionally, until the onions are softened and start to turn golden, 6-8 minutes. Add the chopped garlic, ginger, green chillies and cook for 1-2 minutes until aromatic, add the tomatoes and cook further for 6-8 minutes until the tomatoes breakdown and start to get thick and saucy.
4. Take the pot off the heat and when slightly cool blend the onion-tomato mixture into a thick puree/sauce in a food processor. Transfer the tomato-onion puree back to the pot and add the ground spices. Bring the heat back up and sauté by stirring frequently for another 3-4 minutes until aromatic and the sauce thickens to a paste. ***(If you prefer a mild curry remove about ¼ – ½ the paste into a clean jar or for regular curry strength use all the masala paste.)
5. Add the cooked chickpeas (save the cooking water to be used later) and stir the chickpeas to coat in the spice paste. Cook for 2-3 minutes, if it’s getting dry add the cooking liquid and bring it up to a boil. Cook for 5-7 minutes on a simmer until you achieve and thick stew like texture.
6. Taste for seasonings adding more salt as needed. Stir in lemon juice and cilantro before serving. Leftover chana masala is excellent the next day, only gets better as chickpeas absorb all the flavors with time. Save any leftovers in an airtight container and refrigerate for up to 3-4 days; freeze for longer in freezer safe bags.