Chana Masala

A bold, tangy chana masala with perfectly cooked chickpeas in a deeply spiced onion-tomato-tamarind gravy. This North Indian staple is equally at home as a quick lunch with bhatura, a meal with puri, or a protein-rich bowl with brown rice.

Ingredients

• 1.5 cups chickpeas (kabuli chana), soaked overnight and pressure cooked
• 2 tbsp Precious cold pressed groundnut oil
• 1 tsp cumin seeds
• 2 large onions, finely chopped
• 1.5 tbsp ginger-garlic paste
• 3 tomatoes, pureed
• 2 tsp chole masala or chana masala powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1/2 tsp amchur
• 1 tsp garam masala
• Small piece of tamarind or 1 tsp tamarind paste
• Salt to taste
• Coriander, ginger, and green chilli to garnish

Step-by-Step Instructions

1. Pressure cook soaked chickpeas with 1 tsp salt for 4-5 whistles until tender. Reserve cooking liquid.
2. Heat oil in a pan. Add cumin seeds.
3. Add onions and cook until deep brown.
4. Add ginger-garlic paste and cook 2 minutes.
5. Add tomato puree and cook until oil separates.
6. Add chole masala, red chilli, coriander powder, and turmeric. Cook 2 minutes.
7. Add cooked chickpeas with 1/2 cup of the cooking liquid.
8. Bring to a boil and simmer for 15 minutes. Mash a few chickpeas to thicken.
9. Add tamarind paste, garam masala, and amchur. Simmer 5 minutes.
10. Garnish with coriander, julienned ginger, and sliced green chilli. Serve with bhatura or puri.

Written by

Suren

Suren is the co-founder of KN Agro Concepts and the creator of Precious cold-pressed oils. Based in Tamil Nadu, he has spent years working directly with traditional Mara Chekku wood-press artisans to bring authentic, chemical-free oils from Coimbatore to health-conscious families across India. He writes about cold-pressed oil, traditional Indian food practices, and the science of natural nutrition.

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