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CHANA MASALA

Vegan and gluten-free, chana masala is a traditional chickpea dish popular in India and Pakistan.

Prep Time
20 mins
Cook Time
20 mins
Rest
8 hrs
Total Time
1 hr 5 mins
Servings: 3 People
Calories: 561 kcal
Course: Main Course
Cuisine: Indian , Vegan

Ingredients

  • 1 cup dried chickpeas
  • 1¾ cups water
For the sauce base
  • 2 tablespoons vegetable oil
  • 3 large onions , finely grated
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 2 tomatoes , peeled, seeded and mashed
  • ½ tablespoon red chili powder
  • ¼ teaspoon Turmeric
  • ½ teaspoon salt
For the sauce
  • 3 tablespoons vegetable oil
  • 1 small onion , finely grated
  • 1 small bay leaf
  • 1 small cinnamon stick
  • 3 cloves
  • 3 green cardamoms
  • 1 red hot pepper (or green hot pepper)
  • 1½ teaspoon garam masala
  • 1½ teaspoon ground coriander
  • 1 teaspoon dried fenugreek leaves (kasuri methi)
  • ½ teaspoon dried mango powder (amchur)
  • ¼ teaspoon pomegranate seeds , dried and crushed
  • 2 tablespoons finely chopped cilantro leaves
Equipment
  • Pressure cooker
  • Dutch oven

Instructions

Soaking and first cooking the chickpeas
    Cup of Yum
  1. Rinse the chickpeas thoroughly and soak them for 8 hours in plenty of water.
  2. Drain the water and place them in a pressure cooker.
  3. Add the 1¾ cups (400 ml) of water. Cook the chickpeas under pressure for 15 minutes (after returning to the boil).
  4. When the pressure releases, open the pressure cooker and check doneness by squeezing a chickpea between the thumb and forefinger. It should be soft enough but firm and not pasty.
  5. If it is not soft enough, cook for a few more minutes.
  6. Drain the chickpeas and reserve the cooking water.
Sauce base
  1. In a Dutch oven, heat the oil over medium heat.
  2. Sauté the onions in the oil until golden brown.
  3. Add the ginger and garlic and sauté for 1 minute.
  4. Then add the mashed tomatoes and sprinkle with salt.
  5. Sauté over medium to high heat, stirring regularly, for 10 minutes.
  6. Then add the chili powder and turmeric and mix well.
  7. Cook over low to medium heat and cover for 10 minutes.
  8. Let cool completely, add a tablespoon of cooked chickpeas and mix everything in a blender until obtaining a smooth mixture. Set aside.
Chana masala
  1. In a Dutch oven, heat oil over medium heat and brown the cinnamon, cloves, bay leaf and cardamom for 30 to 60 seconds.
  2. Add the onions and sauté until they turn golden.
  3. Then add the reserved sauce base, the green chili, the garam masala, the dried pomegranate seeds, and the ground coriander.
  4. Brown, stirring frequently, for 10 minutes.
  5. Add the cooked chickpeas and their reserved cooking water.
  6. Bring to a boil, cover and simmer for about 15 minutes or until the water is reduced and the sauce is smooth. Taste and add more garam masala and salt if needed.
  7. Cook for another 5 minutes.
  8. Add the kasuri methi, amchur, chopped cilantro and mix well.
  9. Turn off the heat and cover immediately until ready to serve.
  10. Serve with rice and/or pathora, roti canai or naan.