Chana Masala, also known as ‘Chanay ka Salan’ is a popular and flavorful dish originating from Asian subcontinent. As the name suggests, it is a curry made by combining chickpeas with a flavorful tomato gravy.

This vegetarian dish consists of tender chickpeas cooked in a spicy and aromatic tomato-based gravy, often enjoyed with rice or any bread like naan/ chapati.

About The Recipe

The history of Chana Masala can be traced back to the twin countries, specifically the regions of Punjab (Pakistan) and Northern India.

Chickpeas, also known as Chanay or Cholay, have been a staple ingredient in the Pakistani and Indian diet for centuries. The combination of spices and flavors used in Chana Curry reflects the rich culinary traditions of this region.

Over time, Chana Masala has gained popularity beyond Pakistan. It is now enjoyed by people around the world who appreciate its rich and hearty taste. The dish has been adapted and modified in various ways to suit different palates, making it a beloved option for both vegetarians and non-vegetarians.

Whether you’re a fan of Pakistani cuisine or simply looking to explore new flavors, it is a delicious and satisfying choice that showcases the vibrant and diverse nature of Pakistani cooking.

More Vegetarian Recipes

Baingan Bharta
Tamatar Chutney
Bhindi Masala
Aloo Shimla

Step-by-Step Guide With Pictures

1. Heat oil in a pan, add chopped onions and let it cook on medium heat until translucent.

2. As soon as the color of the onions change, add garlic paste and sauté it until it is no longer raw and has turned a golden brown color.

3. Add tomatoes and all the dry spices together. Keep frying (bhoon-fy) the masala. Add 2 tablespoon water every time the masala gets stick to the bottom of the pan but do not add more water.

4. Continue cooking until the oil separates and a paste forms.

5. Add chickpeas in the mixture. Fry for at least 5 minutes on medium flame so that chickpeas absorb all the spices well in itself.

6. Now add 2 cups water and cover the lid. Let the water simmer on low-medium heat until oil separates or it reaches desired consistency. Sprinkle garam masala and dried fenugreek leaves at the end.

7. Dish out! Garnish with green chilli and chopped cilantro.

How You Can Enjoy This Dish

Chana Masala is a versatile dish that can be enjoyed in various ways. Here are some suggestions from my side, on how to savor and enjoy Chana Masala:

With Rice

Serve Chana Masala with steamed basmati rice for a classic and satisfying combination. The flavorful chickpeas in a rich spiced tomato gravy pair beautifully with the fluffy rice. You can add mint raita and fresh greens salad for more flavor.

With Roti or Naan

It goes excellently with Pakistani bread such as roti or naan. The soft and slightly chewy texture of the bread complements the hearty nature of the dish.

With Poori

For a special treat, pair Chana Masala with crispy and puffy poori. The combination of deep-fried bread and the robust flavors of the chickpeas creates a delightful contrast.

With Bhatura

If you don’t know, Bhatura is a deep-fried bread that is fluffy and slightly crispy form of puris. Enjoying Chana Masala with bhatura is a popular and indulgent combination, especially in Pakistan’s Street food typically for breakfast.

With Accompaniments

Enhance your Chana Masala experience by serving it with traditional accompaniments. These can include a side of sliced onions, cucumber, or tomato chutney for a refreshing crunch. You can also add a dollop of yogurt or raita to cool down the spices and provide a creamy balance.

More Dal Recipes

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Dal Mash

Special Instructions To Follow To Ensure Delicious Outcome

To ensure a delicious outcome when making Chana Masala, follow these special instructions:

• Pre-Soak the chickpeas: To soften them and decrease their cooking time, it’s recommend to pre-soak them for overnight. Alternatively, you can use canned chickpeas, but be sure to rinse them well before using.
• Sauté the onions well: Take your time to sauté the onions until they are golden brown. This caramelization process brings out their natural sweetness and adds a rich flavor to the curry.
• Adjust the spice levels: Chana Masala is typically a spicy dish, but you can adjust the spice levels to your preference. Increase or decrease the amount of red chili powder or other spices to achieve your desired level of heat. Remember, it’s always better to start with less spice and add more gradually.
• Allow it to simmer: After adding chickpeas to tomatoes paste/ gravy, let them simmer on low heat for at least 20-30 minutes. This allows enough time for the flavors to blend together and create a richer, more flavorful dish.
• Adjust the consistency: If you find the curry too thick, add a little water to adjust the consistency. If it’s too thin, simmer without the lid to reduce the excess liquid. For perfect consistency, I advise you start off with 1 cup water and then gradually add more if needed.

Tips And Tricks To Improve Chana Masala

If you want to take your Chana Masala to the next level and enhance its flavor, here are some tips and tricks to consider:

1. Properly cook the spices

When you add powder spices with tomatoes, cook them properly until oil separates. The more you cook the better the gravy forms. Taste of any curry depends on the foundation of a gravy/ masala. So cook your spices well!

2. Use freshly ground spices

Whenever possible, grind your spices from whole seeds or purchase freshly ground spice blends. This ensures a more robust and vibrant flavor profile, as pre-ground spices may lose their potency over time. But, if you’re adding pre-ground spices, make sure to rub them with palms, it will release its aroma instantly.

3. Simmer for longer

Allow the Chana Masala to simmer on low heat for a longer duration, anywhere from 20 to 30 minutes or more. This prolonged cooking time allows the flavors to meld together, resulting in a richer and more developed taste.

4. Add a dollop of ghee

Just before serving, add a small amount of ghee (clarified butter) to the Chana Masala. Ghee lends a rich and buttery flavor that adds a delightful finishing touch to the dish. It is totally optional, only if you like buttery flavor.

5. Sprinkle of garam masala and dried fenugreek leaves over the curry

Finishing off your Chana Masala with a sprinkle of garam masala and dried fenugreek leaves (kasuri methi) can add an extra layer of flavor and aromatic complexity. sprinkle garam masala over the dish. This imparts a subtle yet fragrant undertone of spices, enhancing the overall flavor profile of the Chana Masala. Crush dried fenugreek leaves between your palms to release their aroma, then sprinkle them over the Chana Masala. These final additions not only enhance the taste of Chana Masala but also contribute to its visual appeal. The aromatic garam masala and fragrant kasuri methi create a tempting and enticing presentation, making your Chana Masala even more enticing to enjoy.

6. Let Chana Masala rest after cooking

Like many curries, Chana Masala benefits from some resting time after cooking. Allowing the dish to sit for 10-15 minutes allows the flavors to further develop and meld together, resulting in a more flavorful and harmonious dish.

Variations to create a new dish with Chana Masala

You can make variations with this recipe according to your own liking, possibilities are endless when it comes to playing with this curry. Here are a few variations that I enjoy the most when I have leftover Chana curry in my kitchen, that would take your taste buds on a flavorful journey.

Chana Chaat Carnival

Transform your Chana Curry into a zesty chaat by mixing it with crunchy papdi (fried dough), chopped onions, tomatoes, chopped cilantro and mint leaves, and a squeeze of lemon juice. Top it off with some tamarind chutney, yogurt, and a sprinkle of chaat masala. It’s a delightful blend of textures and flavors that will surely tickle your taste buds. Trust me you will love it.

Chana Salad Fiesta

Make your Chana curry lighter by transforming it into a cool salad. Add some chopped bell peppers, cherry tomatoes, and cucumbers to it. Pour over a zesty vinaigrette consisting of lemon juice, olive oil, and a dash of chaat masala. It’s a tasty and healthy way to enjoy Chana Masala flavors. A really nutritious meal for your diet as well. This is my personal favourite when I restrict myself to healthy eating.

Tips To Freeze Chana Masala For Later Use

Freezing Chana Masala can be a convenient way to have pre-cooked meals on hand. Here’s how you can freeze Chana Curry:

• Allow the curry to cool: Allow the Curry to cool completely before freezing. This will help prevent the formation of ice crystals and maintain the texture of the dish.
• Portion the curry: Divide the Chana Curry into portion-sized servings based on your needs. This way, you can defrost only the amount you require for each meal.
• Use suitable containers: Use freezer-safe containers or reseal-able freezer bags to store the curry. Make sure they are airtight and can withstand freezer temperatures.
• Store for up to 3 months: Chana Curry can be safely stored in the freezer for up to 3 months.

Frequently Asked Questions

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