Authentic Chana Masala (Chickpea Masala)

Step 1 of 18

Step 1

Before cooking

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Steps as written in the recipe card.

18 steps4 min

Bay Leaves: 1 small bay leaf ((optional))
Cinnamon: 1 inch cinnamon ((optional))
Cloves: 2 cloves ((optional))
Green Cardamoms: 2 green cardamoms ((optional))
Onion: 1½ cups onions ((fine chopped, 2 large))
Green Chilies: 1 green chili (slit (optional))
Ginger Garlic Paste: ¾ to 1 tablespoon ginger garlic paste ((or ½ tbsp each fine chopped) )
Tomatoes: 1½ cups tomatoes ((fine chopped, 3 large or 1½ cups tomato puree or whole peeled tomatoes))
Salt: ¾ teaspoon salt ((+ more to adjust to taste))
Chili Powder: 1½ teaspoons Kashmiri red chili powder ((adjust to taste))
Garam Masala: 1 teaspoon garam masala ((adjust to taste))
Cumin Powder: ½ teaspoon cumin powder ((optional))
Kasuri Methi: 1 teaspoon kasuri methi ((dried fenugreek leaves) (optional))
Amchur: ¼ teaspoon amchur ((dried mango powder) (optional))
Coriander Leaves: 2 tbsp coriander leaves ((cilantro chopped finely))

Prepare the Chickpeas

Full ingredient reference

1 cup chana ((dried raw chickpeas) (or 3 cups soaked or 2 - 15 oz cans))
1½ cups water ((to pressure cook, + more to make gravy))
2 tablespoon oil (or as needed)
1 small bay leaf ((optional))
1 inch cinnamon ((optional))
2 cloves ((optional))
2 green cardamoms ((optional))
1½ cups onions ((fine chopped, 2 large))
1 green chili (slit (optional))
¾ to 1 tablespoon ginger garlic paste ((or ½ tbsp each fine chopped) )
1½ cups tomatoes ((fine chopped, 3 large or 1½ cups tomato puree or whole peeled tomatoes))
¾ teaspoon salt ((+ more to adjust to taste))
¼ teaspoon turmeric
1½ teaspoons Kashmiri red chili powder ((adjust to taste))
1 teaspoon garam masala ((adjust to taste))
2 teaspoon coriander powder
½ teaspoon cumin powder ((optional))
1 teaspoon kasuri methi ((dried fenugreek leaves) (optional))
¼ teaspoon amchur ((dried mango powder) (optional))
2 tbsp coriander leaves ((cilantro chopped finely))

References

Full ingredient reference

1 cup chana ((dried raw chickpeas) (or 3 cups soaked or 2 - 15 oz cans))
1½ cups water ((to pressure cook, + more to make gravy))
2 tablespoon oil (or as needed)
1 small bay leaf ((optional))
1 inch cinnamon ((optional))
2 cloves ((optional))
2 green cardamoms ((optional))
1½ cups onions ((fine chopped, 2 large))
1 green chili (slit (optional))
¾ to 1 tablespoon ginger garlic paste ((or ½ tbsp each fine chopped) )
1½ cups tomatoes ((fine chopped, 3 large or 1½ cups tomato puree or whole peeled tomatoes))
¾ teaspoon salt ((+ more to adjust to taste))
¼ teaspoon turmeric
1½ teaspoons Kashmiri red chili powder ((adjust to taste))
1 teaspoon garam masala ((adjust to taste))
2 teaspoon coriander powder
½ teaspoon cumin powder ((optional))
1 teaspoon kasuri methi ((dried fenugreek leaves) (optional))
¼ teaspoon amchur ((dried mango powder) (optional))
2 tbsp coriander leaves ((cilantro chopped finely))