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
- Pressure cook soaked chickpeas with 1 tsp salt for 4-5 whistles until tender. Reserve cooking liquid.
- Heat oil in a pan. Add cumin seeds.
- Add onions and cook until deep brown.
- Add ginger-garlic paste and cook 2 minutes.
- Add tomato puree and cook until oil separates.
- Add chole masala, red chilli, coriander powder, and turmeric. Cook 2 minutes.
- Add cooked chickpeas with 1/2 cup of the cooking liquid.
- Bring to a boil and simmer for 15 minutes. Mash a few chickpeas to thicken.
- Add tamarind paste, garam masala, and amchur. Simmer 5 minutes.
- Garnish with coriander, julienned ginger, and sliced green chilli. Serve with bhatura or puri.
Frequently Asked Questions
Is cold pressed oil better for chana masala?
Yes. Cold pressed groundnut oil enhances the tomato-onion masala base with a natural nuttiness that complements chickpeas. Refined oil gives no added flavour.
Can I use canned chickpeas?
Yes — drain and rinse canned chickpeas and add them directly to the masala. Skip the soaking and boiling steps. Reduce total cook time to 20–25 minutes.
Is chana masala healthy?
Chickpeas are high in protein, fibre, and folate. When cooked in cold pressed groundnut oil (rich in Vitamin E and natural antioxidants), the dish is a nutritionally complete vegetarian meal.
Cook with authentic cold pressed oils — the difference is in every bite.
Written by
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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