Chana Masala is one of those popular Indian recipes that hardly needs any introduction. This recipe is also known as Choley in Punjab. Choley Bhature (which is Chana Masala served with fried flat bread) is a very popular dish not just in Punjab, but all over India. It is delicious but somewhat greasy.
Prepping Chickpeas for Chana Masala
Clearly, soaking chickpeas is a great way of getting them to the right amount of tenderness for this dish. I soak chickpeas for about 10-12 hours. This brings out the best of their nutritional value. Additionally, soaking them long enough makes them tender, succulent, and delicious. If the seeds are not soaked well, you can get the occasional hard chickpea that could spoil the taste for you. I also like to add a pinch of baking soda. It helps soften the chana.
Soaked Chickpeas
Canned Chickpeas
Alternatively, you can also get canned chickpeas and save yourself the trouble of soaking and cooking them for a long time. However, fresh chickpeas are richer and fuller and meatier tasting than their canned cousins. Not to mention the preservatives-those are a part of canned food.
Cooking Chana Masala
Undoubtedly, this is a pressure cooker recipe. I used to cook this in a regular pressure cooker, before I got my Instant Pot (IP), a few years back. In addition to garam masala and coriander powder, I use whole dry spices (black cumin, cinnamon bark, bay leaf) to bring in a sharp flavor to the recipe. Just a small amount – whole spices can be easily overpowering if you add more. Despite soaking chickpeas for over 12 hours and adding baking soda, I cook them on high pressure for at least 30 minutes. Chickpeas must be soft and tender for this recipe. If you do not find them soft enough after 30 minutes, cook them for 10 more minutes. I love chana masala with hot rotis or jeera rice. So yummy!
Dry Spices (Black Cumin, Cinnamon, Bay Leaf)
Check out some of our delicious chana/chickpeas recipes here:
- Blended Chana & Cluster Bean Curry
- Make Your Own Creamy Smooth Hummus
- Zesty Carrot-Garbanzo Usli
- Kala Chana-Spinach Curry
Check out our delicious North Indian recipes:
- Delicious Dal Tadka!
- Dal Makhni
- Aloo Gobi
- Yummy Green Beans Potato Curry
- Wholesome Methi (Fenugreek) Paratha
- Easy Mung Sprouts Masala
- Cabbage & Carrot Masala
- Bhindi (Okra) Masala
- Baingan Bharta – Roasted Eggplant Curry
- Bhindi (Okra) Ki Bhujia
- Bottle Gourd Fenugreek Curry
- Sarson Ka Saag
Fiber in chickpeas keeps you feeling full longer, helping you eat less, which may benefit your waistline. Chickpeas contain soluble fiber, which helps lower low-density lipoprotein, or bad cholesterol. Soluble fiber also helps keep blood sugars steady, which benefits people with diabetes. Chickpeas are also high in protein. Chana Masala is a delicious way to get nutrient benefits of these awesome legumes into your body.
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Chana Masala - Spiced Chickpeas Curry
Ingredients
- 2 Cups Chana (Chickpeas) - (Garbanzo Beans)
- 1/2 Cup Onion - Fine Cut
- 1/4 Cup Tomato - Fine Cut
- 1/8 Cup Cilantro - Fine Cut
- 1 Teaspoon Ginger & Garlic Paste
- 1 Pinch Turmeric Powder
- 1/2 Teaspoon Red Chili Powder
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Garam Masala
- 1 Pinch Baking Soda - Non-Aluminum
- 1/4 Teaspoon Sea Salt - Or To Taste
- 1 Tablespoon Coconut Oil - Extra Virgin
- 1 leaf Bay Leaves
- 1/4 Teaspoon Black Cumin
- 1/2 Inch Cinnamon - Bark
Instructions
- Wash chickpeas. Add to a bowl and pour filtered water to 1 inch above the chickpeas. Soak overnight (10 to 12 hrs.) and set aside (you can use BPA-free cans of cooked chickpeas in a time crunch). Set aside chopped onions, tomatoes, cilantro. Also set spices aside (ginger garlic paste, turmeric, red chili powder, garam masala, black cumin, cinnamon bark, bay leaf) so you have everything ready as you start cooking.
- Set IP to 'saute' mode, heat oil, add whole spices (black cumin, cinnamon bark, bay leaf), stir. Add onion, ginger/garlic paste and cook for a minute.
- Add chili powder, turmeric, mix well. Add tomatoes and salt and continue sauteing till you see an almost fine paste. Add garam masala, coriander powder and cook for a minute
- Add soaked chana, baking soda and stir for about 2 minutes. Put the lid on and pressure cook for 30 minutes on high pressure
- Sprinkle chopped cilantro, mix well. Serve hot with roti and salad.
