Nothing makes my tastebuds sing in quite the same way as Indian food does. As much as I love the food, it’s not something I have ever been able to authenticate ‘well’ in my own kitchen..until now.
I am fortunate to work with a few amazing Indian kitchen wizards who spoil us regularly at work with their culinary delights..and If you live in an area with a large Indian population like I do and are familiar with Indian food and flavours, you probably know how incredibly frustrating it is to try to replicate those meals at home. For starters, I’ve yet to meet an Indian who uses recipes or measurements. Just try asking an Indian friend or acquaintance for a recipe or how to make something you love and you’ll know exactly what I mean. It will sound something like this:
Me: “How do I make ___?” (insert favourite Indian dish here)
Indian Kitchen Wizard: “Use some onions and garlic and ginger and add some turmeric and spices.”
Me: “Umm ok, which spices?”
Indian Kitchen Wizard: “Well maybe a bit of this and a bit of that…whatever you want.” (?!#%*!!)
Me: “How much (of these mystery spices) do I put in?”
Indian Kitchen Wizard: “I don’t know…a spoon or two.”
Me: “A large spoon or a small spoon?”
Indian Kitchen Wizard: “It doesn’t matter.”
Me: “Ok how many chickpeas will I need?”
Indian Kitchen Wizard: “A bowl or two.”
Me: “What size bowl…”
So after many years of conversations like these, trying to replicate some of my favourite dishes and NEVER having them taste as good as the restaurant versions..I have tried again with the gentle coaxing of a very patient and perhaps somewhat bewildered coworker who had assured me that I could not go wrong with this well known traditional favourite. So here it is. Chana Masala made with her ingredients, my measurements…Absolute perfection.
As she said, “it’s all in the gravy” and boy is it ever.
Cook your pre-soaked chickpeas on the stovetop or in a pressure cooker (I cook them for 15 minutes in an Instant Pot 
In a large skillet, heat the canola oil over medium heat. Add the onion and saute for about 4 minutes stirring frequently. Add your grated ginger and pressed garlic and stir for another minute. Add the turmeric, salt and Chana Masala 
Mash the separated 1/2 cup of chickpeas with a fork or potato masher. Add the mashed and whole chickpeas to the skillet and stir well to coat.
Add your 1 cup of reserved cooking water and 2 more cups of water. Stir well and gently bring it to a boil. Reduce the heat and simmer for 5 more minutes.
Add your chopped cilantro and pepper to taste. Mix well.
Serve with naan bread, roti or rice.
Need an iron boost? Try using black chickpeas (kala chana) instead which contain 48 % of your RDA of iron in a mere 1/2 cup serving!
*Oil free? No problem! Omit the 2 tbsp of oil and saute the onions in water.
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- 2 tbsp canola oil
- 1 onion, diced
- 1 inch ginger, grated
- 1 whole head of garlic (about 7 cloves), pressed
- 1 tbsp turmeric
- 1 tbsp Chana Masala spice blend (I used MDH Chana Masala spice blend)
- 1 tsp salt
- 3 tbsp tomato paste
- 3½ cups cooked chickpeas (keep the ½ cup separate)
- 3 cups water total (reserve 1 cup from cooking the chickpeas)
- pepper to taste
- ½ cup cilantro, chopped
- naan bread for serving (or roti or rice)
- Cook your pre-soaked chickpeas on the stovetop or in a pressure cooker (I cook them for 15 minutes in an Instant Pot) until done.
- Drain saving about a cup of the water.
- In a large skillet, heat the canola oil over medium.
- Add the onion and cook for about 4 minutes.
- Add the grated ginger and pressed garlic and stir for another minute.
- Add the turmeric, Chana Masala spice blend and salt and stir to combine.
- Add your tomato paste.
- Mash the separated ½ cup of chickpeas with a fork or potato masher.
- Add the mashed and whole chickpeas to the skillet and stir well to coat.
- Add your 1 cup of reserved cooking water and 2 more cups of water.
- Stir well and bring to a boil.
- Reduce heat and simmer for 5 more minutes.
- Add pepper to taste and cilantro.
- Mix well.
- Serve with naan bread (or roti or rice)
can you use canned chickpea’s (that are already cooked)?
Yes, you can and you can also decrease the cooking time as you don’t need the chickpeas to cook:)
If you can’t find chana masala spice, could you substitute garam masala spice?
– I understand it would taste different.
Yes, you can but it will change the taste:)
Hello, yes you can also use garam masala if can’t find Chana masala. My mom uses garam masala and adds it at the last 5 mins of cooking. Just make sure to use garam masala moderately or it will make the Chana bitter!
Order the spice from amazon or buy it from Walmart. It omits the need for tons of expensive spices .It makes the chickpeas AWESOME and its a good curry type blend for all indian type dishes. Its a HUGE box. So put it in a sealed container or tape it shut to keep its wonderful flavors.I use the same method with lentils and make that gravy for tofu or chicken for my hubby as well.
Great ideas! Thank you!
Can you make this in the instant pot without pre soaking somehow? Now that would be genius.
You don’t have to pre soak your beans/chickpeas to cook them in the pressure cooker. They just take a bit longer to cook. Dry chickpeas would take about 35-40 minutes. I haven’t made Chana Masala in the pressure cooker but I’m sure it would work fine. Of course it’s just a matter of figuring out the correct liquid ratios. I’ll post an update once I try it:) Of course if you or someone else beats me to it, I hope you’ll let us know!
This definitely looks like a full on “MUST MAKE” recipe!!! Yummy!!!!