Food is more than just a necessity in Indian weddings and festive gatherings. Among all the lavish dishes spread in the buffet, there will always be one humble star that catches everyone's fancy: Chana Masala. This spiced chickpea curry explodes with flavors and aromas, with an uncanny ability to unite guests across all ages. Whether they are served with fluffy bhature, fragrant rice, or crispy puris, Chana Masala is a celebration in itself.
In this blog, we’ll dive into the secrets of crafting the perfect Chana Masala, the kind that leaves guests asking for seconds (and maybe even thirds!). Whether you’re preparing for a family wedding, a festive occasion, or just want to relive those magical banquet moments, this recipe will bring the spirit of celebration straight to your kitchen. Let’s get cooking!
- Introduction
- Ingredients
- Main ingredients
- Spices and seasonings
- Additional ingredients
- Step by step instructions
- Prepare the Chickpeas
- Gravy base preparation
- Building flavor
- Adding Chickpeas to the gravy
- Final Touches
- Tips for perfecting recipe
- Serving Suggestions and variations
- Health benefits
- Conclusion
- FAQ'S
Basic outline
What is Chana masala recipe
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| Chana Masala Recipe: A Festive Dish Perfect for Any Occasion |
Ingredients
Main Ingredients
- Chickpeas (Chana): 1 cup, soaked overnight and boiled
- Onion Paste: 2 medium-sized onions, grind or blend them to make a smooth paste
- Tomatoes: 3 medium-sized, finely chop or puree them
- Curd (Yogurt): ½ cup, whisk the curd
- Ginger-Garlic Paste: 2 teaspoon
- Green Chilies Paste: 1 teaspoon
- Ghee (Clarified Butter): 2 tablespoons
Spices and Seasonings
- Coriander Powder: 1 tablespoon
- Garam Masala: 1 teaspoon
- Chana Masala: 2 teaspoons
- Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon
- Salt: To taste
- Turmeric Powder: ½ teaspoon
- Red Chili Powder: 1 teaspoon
- Cumin Seeds: 1 teaspoon
- Dry red chilies: 2
Additional Ingredients
- Tomato Ketchup: 2 tablespoons
- Coriander Leaves: A handful, finely chopped
- Water: 1½ cups (according to your requirement)
Step-by-Step Preparation Instructions
1. Prepare the Chickpeas
1. Soak 1 cup of chickpeas in water overnight (8-10 hours).
2. Soak the chickpeas. Drain and wash them. Pressure cook with 3 cups of water, 2 bay leafs, turmeric powder and 3 green chilies for 6-8 whistles or till soft. Keep it ready.
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| Boiling chana with turmeric powder, bay leaves and green chilies |
2. Gravy Base Preparation
1. Heat 2 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium heat. Then add two dry red chilies.
2. Add cumin seeds. Let them splutter.
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| Adding cumin seeds and dried red chilies in mustard oil |
3. Add the onion paste and sauté until golden brown. This step is important for creating a deep and flavorful base.
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| Adding onions paste |
4. Add the ginger-garlic paste and green chilies paste and sauté for 2 minutes, till raw smell disappears. Now add turmeric powder and red chilli powder.
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| Adding ginger garlic paste and green chilies paste |
3. Building flavor
1. Add the chopped or pureed tomatoes, salt and sauté till the oil starts separating from the mixture.
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| Adding chopped tomatoes |
2. Reduce the flame and add the curd in a whipped state gradually, stirring continuously to avoid curdling.
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| Adding curd to the gravy |
3. Add coriander powder. Mix well.
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| Adding coriander powder |
4. Let the mixture cook for 3-4 minutes till the gravity thickens up and the flavor of spices infuses well.
4. Add Chickpeas to Gravy
1. Put the boiled chickpeas in the gravy. Mix well.
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| Adding boiled chickpeas in the gravy |
2. Stir in 2 tablespoons of tomato ketchup for a subtle tang and sweetness.
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| Adding tomato ketchup |
3. Now add the chana masala and mix together with the boiled chickpeas.
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| Adding chana masala |
4. Pour in 1½ cups of water (adjust the quantity for desired consistency) and bring to a boil.
5. Lower the heat and simmer for 10-15 minutes, allowing the flavors to meld together.
5. Final Touches
1. Sprinkle garam masala and crush kasuri methi between your palms before adding it to the dish.
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| Adding garam masala and kasuri methi |
2. Add some black salt as needed.
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| Adding black salt |
3. Add some ghee to the dish.
4. Garnish with freshly chopped coriander leaves.
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| Adding coriander leaves |
Tips for Perfecting Chana Masala
1. Cook Chickpeas Properly: Ensure the chickpeas are soft but not mushy. Undercooked chickpeas can ruin the dish.
2. Blend the Curd Well: Whisk the curd to a smooth consistency before adding it to prevent curdling.
3. Balance Spices: Taste the gravy frequently and adjust spices to suit your preference.
4. Use Fresh Ingredients: Fresh tomatoes, ginger, and garlic increase the flavor of the dish.
5. Simmer for Rich Flavor: Let this dish simmer over low heat for a deep, rich taste.
Serving Suggestions
- Serve Chana Masala with naan, paratha, or puri for an authentic feel.
- Pair it with jeera rice or plain basmati rice for a wholesome meal.
- Serve this dish accompanied with sliced onions, lemon wedges, and with a side of raita for dinner.
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| Chana Masala Recipe: A Festive Dish Perfect for Any Occasion |
Variations
1. Restaurant-Style Chana Masala: Add a splash of cream and butter to make it richer and creamier.
2. South Indian Twist: A tadka of mustard seeds, curry leaves, and dried red chilies can be added for a unique flavor.
3. Spicy Chana Masala: Add more of the green chili paste and red chili powder for a spicier version.
Health Benefits
1. Rich in protein: Plant-based proteins in chickpeas rank this dish as an excellent one for vegetarians.
2. Rich in Fiber: Chana Masala serves to be an easy digest and gut-friendly because of the high presence of fiber in chickpeas.
3. Antioxidant-Rich: Turmeric, coriander, and even garam masala contains much antioxidants, which enhances immunity.
4. Low in Fat: Being prepared with minimal amount of ghee, it is a low-fat and nutrient-rich dish.
Nutrition Facts
Chana Masala Recipe
| Fat 10g | 13.3% |
| Saturated fat 4g | 20% |
| Magnesium 50mg | 11.9% |
| Potassium 450mg | 13.2% |
| Carbohydrates 35g | 10.7% |
| Fiber 8g | 28.5% |
| Sugars 7g | 7% |
| Protein 10g | 5.7% |
| Sodium 650mg | 28.2% |
| Vitamin B6 0.3mg | 17.6% |
| vitamin C 15mg | 16.6% |
| Vitamin K 20mcg | 16.6% |
| Calcium 80mg | 6.15% |
| Iron 3mg | 16.6% |
* Percent Daily Values are based on a 2000 calorie diet.
Conclusion
There is nothing like the version of Chana Masala wedded to rice. This is a great versatile dish to lay out in either casual dinners or grand celebrations. To this effect, replicate the magic of wedding-style Chana Masala in your own kitchen by following the step-by-step instructions above. It has a rich aroma, vibrant flavors, and satisfying texture that makes it a favorite among people who love food.
FAQs
Can I use canned chickpeas for this recipe?
Yes, canned chickpeas can be used as a shortcut. Rinse very well before adding to the gravy.
How do I store leftover Chana Masala?
Store in the fridge in an airtight container for up to 3 days. Reheat over stovetop or in the microwave before serving.
Can I make this vegan?
But you can substitute ghee with vegetable oil, and curd with a plant-based yogurt, to make it vegan-friendly.
Is Chana Masala gluten-free?
This recipe is gluten-free in nature, so it should be apt for people who have gluten sensitivity disorders.
What to do if the gravy becomes too thick?
Add a little water or vegetable stock, and adjust the consistency of the gravy.
Prepare this spicy Chana Masala recipe for your next special event and impress your guests with its authentic flavor and fragrance!
Chana Masala Recipe
Chana Masala is a classic North Indian dish that is commonly
served at weddings and festivals. This creamy dish
is a flavorful mixture of chickpeas in rich, spiced
gravy enhanced with the unique flavors of curd, kasuri
methi, and a medley of aromatic spices.
_______________ ______________
For best results follow the
step by step
preparation above the
recipe card
INGREDIENTS
Main Ingredients
- □ Chickpeas (Chana):1 cup, soaked overnight
and boiled - □ Onion Paste: 2 medium-sized onions,
grind or blend them to
make a smooth paste - □ Mustard oil:2 tablespoon
- □ Tomatoes:3 medium-sized, finely
chop or puree them - □ Curd(Yogurt):½ cup, whisk the curd
- □ Ginger-Garlic Paste:2 teaspoon
- □ Green Chilies Paste:1 teaspoon
- □ Ghee(Clarified Butter):2 tablespoons
Spices and Seasonings
- □ Coriander Powder:1 tablespoon
- □ Garam Masala:1 teaspoon
- □ Chana Masala:2 teaspoons
- □ Kasuri Methi (Dried
Fenugreek Leaves):1 teaspoon - □ Salt: To taste
- □ Turmeric Powder:½ teaspoon
- □ Red Chili Powder:1 teaspoon
- □ Cumin Seeds:1 teaspoon
- □ Dry red chilies:2
Additional Ingredients
- □ Tomato Ketchup: 2
tablespoons - □ Coriander Leaves: A
handful, finely chopped - □ Water: 1½ cups
(according to your requirement)
METHOD
- □ Soak 1 cup of chickpeas
in water overnight (8-10 hours). - □ Soak the chickpeas. Drain and wash them.
Pressure cook with 3 cups of water, 2 bay leafs,
turmeric powder and 3 green chilies
for 6-8 whistles or till soft. Keep it ready. - □ Heat 2 tbsp of mustard oil
in a heavy-bottomed pan or kadai
over medium heat. Then add two dry red chilies. - □ Add cumin seeds. Let them splutter.
- □ Add the onion paste and sauté
until golden brown. This step
is important for creating
a deep and flavorful base. - □ Add the ginger-garlic paste and green chilies
paste and sauté for 2 minutes, till
raw smell disappears. - □ Add the chopped or pureed tomatoes
and sauté till the oil starts
separating from the mixture. - □ Add the red chili powder, turmeric powder,
salt and coriander powder. Mix well. - □ Reduce the flame and add the curd
in a whipped state gradually,
stirring continuously to avoid curdling. - □ Let the mixture cook for 3-4 minutes till
the gravity thickens up
and the flavor of spices infuses well. - □ Put the boiled chickpeas
in the gravy. Mix well. - □ Now add the chana masala
and mix together with the boiled chickpeas. - □ Stir in 2 tablespoons of tomato ketchup for
a subtle tang and sweetness. - □ Pour in 1½ cups of water (adjust the
quantity for desired consistency)
and bring to a boil. - □ Lower the heat and simmer for 10-15 minutes,
allowing the flavors to meld together. - □ Sprinkle garam masala and crush kasuri methi
between your palms before adding
it to the dish. - □ Add some black salt as needed.
- □ Add some ghee to the dish.
- □ Garnish with freshly
chopped coriander leaves.
NOTES
- □ Cook Chickpeas Properly: Ensure the chickpeas are
soft but not mushy. Undercooked
chickpeas can ruin the dish. - □ Blend the Curd Well: Whisk the curd to a smooth
consistency before adding it to prevent curdling. - □ Balance Spices: Taste the gravy frequently and
adjust spices to suit your preference. - □ Use Fresh Ingredients: Fresh tomatoes, ginger, and
garlic increase the flavor of the dish. - □ Simmer for Rich Flavor: Let this dish simmer over
low heat for a deep, rich taste.
NUTRITION INFO
Nutrition Facts
Chana Masala Recipe
| Fat 10g | 13.3% |
| Saturated fat 4g | 20% |
| Magnesium 50mg | 11.9% |
| Potassium 450mg | 13.2% |
| Carbohydrates 35g | 10.7% |
| Fiber 8g | 28.5% |
| Sugars 7g | 7% |
| Protein 10g | 5.7% |
| Sodium 650mg | 28.2% |
| Vitamin B6 0.3mg | 17.6% |
| vitamin C 15mg | 16.6% |
| Vitamin K 20mcg | 16.6% |
| Calcium 80mg | 6.15% |
| Iron 3mg | 16.6% |
* Percent Daily Values are based on a 2000 calorie diet.
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