📝 About This Recipe
Transport your kitchen to the vibrant streets of North India with this deeply aromatic, slow-simmered Chana Masala. This recipe eschews the quick-fix method in favor of a low-and-slow braise, allowing the chickpeas to absorb a complex 'bhuna' masala of caramelized onions, ginger, and hand-toasted spices. The result is a buttery-soft texture and a rich, dark gravy that carries a perfect balance of tanginess from dried mango powder and heat from green chilies.
🥗 Ingredients
The Chickpeas & Aromatics
- 2 cups Dried Chickpeas (Kabuli Chana) (soaked in water for 8-12 hours)
- 1 Black Tea Bag (for deep color and earthy tannins)
- 2 inch piece Cinnamon Stick
- 2 pieces Black Cardamom Pod (lightly crushed)
- 2 pieces Bay Leaf (dried)
The Bhuna Masala Base
- 4 tablespoons Ghee or Neutral Oil (ghee is preferred for authenticity)
- 1 teaspoon Cumin Seeds
- 2 large Red Onions (very finely minced)
- 2 tablespoons Ginger-Garlic Paste (freshly pounded if possible)
- 1 cup Tomato Purée (freshly blended tomatoes)
- 3-4 pieces Green Chilies (slit lengthwise)
The Spice Blend
- 1.5 teaspoons Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Coriander Powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Amchur (Dried Mango Powder) (provides the essential sour tang)
- 1 teaspoon Garam Masala (high quality or homemade)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
👨🍳 Instructions
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1
Drain the soaked chickpeas and rinse them thoroughly. Place them in a large pot or pressure cooker with 6 cups of water, the tea bag, cinnamon stick, black cardamom, bay leaves, and 1 teaspoon of salt.
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2
Simmer the chickpeas for 45-60 minutes (or 20 minutes in a pressure cooker) until they are completely tender and can be easily smashed between two fingers. Do not drain; discard the tea bag and whole spices.
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3
In a heavy-bottomed Dutch oven or deep pan, heat the ghee over medium heat. Add the cumin seeds and wait for them to sizzle and become fragrant.
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4
Add the finely minced onions. Sauté for 15-20 minutes, stirring frequently. This is the most important step; the onions must be a deep, dark golden brown to provide the rich base flavor.
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5
Stir in the ginger-garlic paste and slit green chilies. Cook for another 2 minutes until the raw smell of the garlic disappears.
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6
Lower the heat and add the Kashmiri chili powder, coriander powder, and turmeric. Stir for 30 seconds to toast the spices without burning them.
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7
Pour in the tomato purée and a pinch of salt. Cook this 'masala' until the oil starts to separate from the edges and the mixture thickens into a paste.
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8
Add the cooked chickpeas along with about 1.5 cups of their dark cooking liquid to the pan. Stir well to combine.
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9
Use the back of a wooden spoon to mash about 10% of the chickpeas against the side of the pot. This releases starch and creates a thick, creamy gravy naturally.
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10
Cover and simmer on the lowest heat setting for 20-25 minutes. This slow-braising allows the flavors to penetrate deep into the legumes.
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11
Stir in the Amchur powder, Garam Masala, and crushed Kasuri Methi. Adjust salt to taste.
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12
Final Tempering (Optional): For an extra punch, heat 1 tablespoon of ghee, add ginger juliennes, and pour it over the dish just before serving.
💡 Chef's Tips
Don't rush the onions; their caramelization is what gives Chana Masala its signature dark color and depth. The tea bag is a traditional trick for both color and a subtle tannic structure that balances the heavy spices. If you don't have Amchur, a squeeze of fresh lemon juice at the very end can provide the necessary acidity. Always use dried chickpeas rather than canned for this recipe; canned chickpeas won't survive the long simmer without becoming mushy. If the gravy becomes too thick, add a splash of warm water to reach your desired consistency.
🍽️ Serving Suggestions
Serve hot with fluffy, deep-fried Bhatura for the ultimate North Indian breakfast experience. Pair with fragrant Basmati Jeera Rice (Cumin Rice) and a side of cooling Cucumber Raita. Accompany with pickled red onions and a wedge of fresh lime. A tall glass of salty or sweet Lassi makes for the perfect refreshing beverage pairing.