Best Chana Masala

If you’re looking for a delicious restaurant style chana masala recipe, look no further! This quick and simple Indian dish is a must-try. It’s packed with protein, fiber, and bold flavors. Make this chana masala with basic pantry ingredients like chickpeas, tomatoes, onions, garlic, and a few essential spices. This tasty dish comes together in just about 30 minutes, making it perfect for a busy weeknight or a cozy weekend meal. The dish is commonly enjoyed with rice or Indian breads such as naan or roti . If you want a quick and easy chickpea recipe then check out my Easy Chana Masala recipe.

What is Chana Masala?

The key ingredients used in traditional chana masala include chickpeas, onions, tomatoes, ginger, garlic, and a blend of spices such as cumin, coriander, turmeric, garam masala, and chili powder.

In this recipe, we will be using soaked and cooked chickpeas. The other ingredients used in this recipe include onion, garlic, tomatoes, fresh ginger, and a combination of ground cumin, coriander, turmeric, dry mango powder, garam masala, and chili powder.

If you don’t want to go through the process of soaking and pressure cooking or a more convenient and time-efficient option, canned chickpeas can be used, eliminating the need for soaking and cooking from scratch. Using canned chickpeas provides an easy alternative for those looking to prepare the dish quickly without the additional steps of cooking dried chickpeas.

Ingredient and substitute list

Ingredients

• Dry chickpeas
• Cooking oil
• Cardamom pods
• Bay leaf
• Cinnamon stick (optional)
• Onions
• Green chilis
• Chopped Garlic
• Chopped Ginger
• Whole tomatoes with juice
• Salt
• Fresh cilantro or coriander
• Water (to soak)

Ground Spices:

• Ground turmeric
• Kashmiri red chili powder
• Ground coriander
• Ground cumin
• Garam masala
• Amchur (dried mango powder)

Final Temper:

• Oil
• Whole cumin seeds
• Fresh ginger
• Green chilis

Garnish:

• Freshly squeezed lemon juice
• Fresh coriander/cilantro leaves
• Plant-based cream
• Fried sliced onions (optional)

Substitutes

1. Dry Chickpeas: Substitute with canned chickpeas (ensure they are drained and rinsed)

2. Cooking Oil: Substitute with vegetable oil, olive oil, or any plant-based oil of choice.

3. Cardamom Pods, Bay Leaf: Substitute cardamom pods and bay leaf with ground cardamom and bay leaf powder.

4. Tomatoes: Substitute canned diced or crushed tomatoes without juice with fresh tomato puree. Use fresh tomatoes, finely chopped, as an alternative.

5. Ground Cumin: Substitute with a pinch of caraway seeds.

6. Amchur (Dried Mango Powder): Substitute with tamarind paste, lemon juice, or chaat masala for tanginess.

7. Plant-Based Cream: I used soy cream but you can use coconut cream, almond cream, or any other plant-based cream alternatives available to you.

How To Make Chana Masala

Instructions

• Rinse dried chickpeas to remove dust and dirt. Soak them in 4 cups (1L) of water overnight or for at least 8 hours.

• Add them to a pressure cooker or instant pot with 2 cups (500 ml) water.Pressure cook for 15-20 minutes. For an instant pot, cook for about 20 minutes on high pressure. Allow the pressure to release naturally.

• Once the pressure is released, check the chickpeas for softness. If not tender, pressure cook for another 5-10 minutes until done.

Making the Sauce:

• Heat a large skillet and pour oil. When hot, add bay leaf, cardamom and red onions.

• Sauté until fragrant, then add green chili. Sauté until onions are caramelized (about 10 minutes). Add minced ginger and garlic paste, and sauté for a minute to remove the raw smell.

• Stir in red chili powder, turmeric, garam masala, coriander powder, and cumin powder. Sauté until spices are aromatic (about 2 minutes).
• Then add in the tomato and cook for another 3-4 minutes until you see the oil separate on the surface. Cover with a lid while it’s cooking.

• For a creamy sauce, cool the mixture, discard bay leaf and cinnamon, and blend this sauce until smooth in a food processor. Add a few tablespoons of mashed cooked chickpeas if desired.

• Add the sauce to the pan and the cooked chickpeas (or canned ones). Mix well and adjust salt and garam masala. Cover and simmer for 10-15 minutes.

Tempering:

• In a small pan, heat oil. Add cumin seeds, let them sizzle, then add julienned ginger. Stir until ginger turns golden brown on medium heat. Add slit green chili peppers and fry until they turn whitish on the surface.

• Pour the tempering over the chana masala, cover it, and let it sit for about 5 minutes for flavors to infuse.

Garnish:

1. Garnish Chana Masala with fresh coriander/fresh cilantro leaves, lemon juice, and plant based cream (if using).

• Enjoy Chana Masala with rotis, poori, or fresh basmati rice.

Pro-tip

Pro Tips for Chana/Chickpea Curry:

1. Tender Chickpeas with Baking Powder/Soda: Enhance tenderness by adding a small amount of baking powder or baking soda to the chickpeas. Marinate or add directly to the curry for extra flavor.
2. Preparation: Have all ingredients, especially spices, prepared and within reach before starting. The recipe moves quickly after browning the onions.
3. Quick Deglazing: Keep water nearby to deglaze the pan if onions, spices, or tomatoes stick to the bottom. This ensures a smooth and flavorful curry.
4. Crushing Chickpeas for Texture: Achieve a restaurant-like finish by slightly crushing the chickpeas with a wooden spoon or spatula. This not only thickens the curry but also adds a delicious texture.

Serving Suggestions

For a traditional pairing, serve it with basmati rice. Alternatively, any type of bread, such as naan, roti, or paratha, complements the dish well, especially if the chana masala is on the drier side.

Consider making some homemade poori to serve alongside the chana masala.

Whole Wheat Puri Recipe:

1. In a bowl, mix whole wheat flour and salt. Add water gradually to form a smooth dough.
2. Divide the dough into small balls and roll them out into circles.
3. Heat oil in a pan. Fry the puris until golden and puffed up.
4. Serve hot puris alongside the vegan chana masala.

Storing and Freezing

1. Refrigeration: Chana Masala can be stored in the refrigerator for one to two days, allowing for leftovers to be enjoyed the next day.
2. Freezing: If you have more than you can eat in a couple of days, Chana Masala can also be frozen for up to two months, ensuring that it stays fresh for future meals.
3. Reheating: When you’re ready to enjoy your stored or frozen Chana Masala, simply reheat it in the microwave or on a stovetop over medium-high heat until it’s heated through. This way, you can enjoy the same great taste and flavours as when it was freshly made.
4. Important Note: However, it’s important to note that once you’ve frozen and thawed Chana Masala, it should not be refrozen, as the curry will lose its texture and turn to mush. So be sure to thaw and use only the amount you plan to eat.

Check out my other Chickpea recipes:

1. Vegan Tuna Sandwich (Chickpea based)
2. Kerala Kadala Curry (Brown Chickpea recipe)
3. Besan ka Chila (Chickpea flour pancake)
4. Easy Chana Masala (an easier version)

Chana Masala – Indian Chickpea Curry

Ingredients1x2x3x

• 2 tablespoons of cooking oil
• 3 cardamom pods
• 2 small bay leaf
• 1 inch cinnamon stick optional
• 1 large onion or 2 small onions chopped
• 2 green chilis sliced
• 4-5 cloves garlic minced
• 1 inch ginger minced
• 30 oz Whole tomato with juice 3 large tomatoes chopped

Cooking Chickpeas/chana

• 1 1/2 cup dry chickpeas (about 300 g) 2 1/2 cans: 15 oz, drained and rinsed
• 1 teaspoon salt or to taste
• 4 cups water divided to pressure cook and more for the sauce

Ground Spices

• 1/4 teaspoon ground turmeric
• 2 teaspoon Kashmiri red chili powder
• 2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon Garam masala
• 1 teaspoon Amchur dried mango powder, optional

Final tempering

• 1 tablespoon oil
• 1 teaspoon whole cumin seeds
• 1/2 inch ginger julienned
• 2 green chilis slit lengthwise

Garnish

• 1 tablespoon freshly squeezed lemon juice
• Fresh coriander/Cilantro leaves chopped
• 1-2 tablespoons Plant-based cream

Instructions

Cook the Chickpeas

• Rinse dried chickpeas to remove dust and dirt. Soak them in 4 cups (1L) of water overnight or for at least 8 hours.
• Drain the water and rinse well.
• Add the chickpeas to a pressure cooker or instant pot with 2 cups (500 ml) water and pressure cook for 15-20 minutes. If using an instant pot, cook for about 20 minutes on high pressure. Let the pressure release naturally.
• Once the pressure is released, check the chickpeas for softness. If your chickpeas are not tender when you squeeze then pressure cook for another 5-10 minutes until done.

Making the Sauce

• Heat a large skillet and pour oil. When the oil turns hot (a bit and not smoking hot because that would burn your whole spices), add the whole spices – cardamoms, bay leaf, and cinnamon (if using).
• When they turn fragrant and sizzle a little, add the onions and green chili. Sauté until the onions are caramelized (takes about 10 minutes).
• Add minced ginger and garlic paste and saute for a minute so the raw smell leaves.
• Add the tomatoes and salt and let it cook covered until you see the oil separate from the top.
• Stir in red chili powder, turmeric, garam masala, coriander powder, and cumin powder. Sauté until the spices don’t smell raw anymore and start to smell delicious, about 3 minutes.
• Then add in the tomato and cook for another 3-4 minutes until you see the oil separate on the surface. Cover with a lid while it’s cooking.
• You can skip this step but if you want a creamy smooth sauce, let this sauce cool, and discard the bay leaf and cinnamon stick. Add to a blender jar and process until smooth. You might have to add more water to help the blending. I also like to blend in a few tablespoons of cooked chickpeas with the onion tomato sauce.
• Add this creamy sauce to the pan along with the cooked chickpeas (or canned chickpeas).
• Mix well and taste it for salt and garam masala. Add more if required.
• Cover and simmer for 10-15 minutes. Finally, add amchur powder if using and turn off the heat

Tempering

• In a small pan add the oil and let it become hot.
• Drop the cumin seeds and let them sizzle for a few seconds and then add the julienned ginger. Let the ginger get golden brown from all sides.
• Keep stirring for that to happen. Then, add the slit green chili peppers and fry the chilis till they turn kind of whitish on the surface.
• Pour this immediately on top of the chana masala and cover. Let it sit for about 5 minutes for the flavors to infuse.

Garnish

• Garnish Chana masala with fresh coriander/cilantro leaves, lemon juice, and some cream (if using).
• Serve with rotis, naan, or fresh basmati rice

Fried meatballs and chutney is a popular north Indian appetizer. It’s a spiced, aromatic fried meatball. It is served with a mint-cilantro chutney and tastes epic! I obviously made it vegan and it tastes exactly the same as the real deal since I’m using a vegan meat replacement. Follow the blog post to see helpful tips and tricks, substitutes for all the ingredients, and the full recipe.

I can make anything vegan!

It’s SO easy to create vegan alternatives to non-vegan foods, especially with the wide variety of plant-based ingredients available today. Take for example vegan appetizers – instead of traditional meat-filled appetizers, I can create delicious vegan versions using mushrooms, lentils, cashews, and other plant-based ingredients.

For example, instead of traditional meatballs, I can easily whip up some vegan meatballs using a combination of soy mince, lentils, and mushrooms. The texture and flavor are surprisingly similar to the non-vegan version but with the added benefits of being cruelty-free.

Even classic non-vegan dishes like lasagna, tacos, Indian desserts and burgers can be made vegan by swapping out the meat for plant-based alternatives. With the growing interest in plant-based eating, there are countless recipes, and resources available to help you create delicious vegan versions of your favorite non-vegan dishes.

Why I love this recipe

I absolutely love this fried vegan meatball recipe for several reasons. First, it’s incredibly easy to make, taking only 30 minutes from start to finish. Second, the flavors are totally customizable, allowing me to switch up the herbs and spices to suit my mood. Lastly, I adore the fact that I can make a big batch ahead of time and freeze them for later use – it’s a huge time-saver for busy days.

These vegan meatballs are versatile and can be served in a variety of ways. They are delicious with pasta, in subs, on top of salads, or simply on their own with a flavorful dip like chutney.

I also sometimes like to blend the chutney with some plant-based cream and pour it over the meatballs! What I love most about them, though, is their moist and flavorful texture. They are packed full of savory goodness and have the perfect amount of moisture, making them truly irresistible.

This recipe is easy, customizable, and perfect for making ahead and freezing for later use. The moist and flavorful vegan meatballs can be enjoyed in countless ways, making them a staple in my kitchen.

Ingredients and substitutes for this recipe

– Plant-based meat alternative (e.g. Beyond Meat) – This provides the protein base for the dish and can easily be substituted with cooked lentils, soaked and minced textured soy (soy mince), cooked beans, and minced firm tofu.

– Onion, ginger, and garlic – I use red medium onion, but you can use white onion. Then I use fresh ginger and a few cloves garlic. These aromatics provide a flavor base for the dish and can be substituted with pre-made ginger-garlic paste for convenience.

– Whole spices (cumin and coriander seeds) and ground spices (red chili powder, garam masala, turmeric) – These spices provide depth and heat to the dish and can be substituted with pre-made curry powder or garam masala blend.

– Oil – This is used for frying and can be substituted with any neutral-flavored oil like canola or vegetable oil.

– Chickpea flour – This is used as a binding agent and can be substituted with all-purpose flour or gluten-free flour blend.

– Fresh coriander leaves, lemon juice, and vinegar – These provide freshness and acidity to the dish and can be substituted with dried coriander, lime juice, or apple cider vinegar.

– Baking soda and kosher salt – These are used for seasoning and leavening and can be substituted with baking powder and table salt.

This recipe uses a combination of plant-based meat, aromatic spices, chickpea flour, ginger, and garlic to create a flavorful and satisfying dish.

Tips to make the best vegan fried meatballs!

Flavoring options for customizing these vegan meatballs include Mexican, Italian, and Greek.

For a Mexican twist, add cumin, chili powder, and cilantro.

For an Italian flavor, use oregano, basil, and garlic. These Italian meatballs can be used this to make vegan meatball subs!

To make Greek -inspired meatballs, try using lemon zest, dill, and parsley.

When it comes to cooking, these meatless meatballs can be air-fried, baked, or even pan-fried.

To air fry , preheat the air fryer to 375°F, arrange the meatballs in a single layer, and cook for 12-15 minutes, shaking halfway through.

If baking , preheat the oven to 375°F, place the meatballs on a baking sheet, and bake for 20-25 minutes, flipping halfway through.

For pan-frying , heat a bit of oil in a frying pan over medium heat and cook the meatballs for 10-12 minutes, turning to brown on all sides.

To make these vegan meatballs, you will need a mixing bowl, a spatula, and either a frying pan or baking sheet. Shaping options include rolling the mixture into balls by hand or using a small cookie scoop for uniform size.

By incorporating various flavoring options, cooking methods, and equipment needed, you can easily customize and prepare delicious vegan meatballs to suit your preferences.

Can I substitute the Plant-based meat?

Yes, you can substitute plant-based meat with various alternatives such as TVP (textured vegetable protein), tofu, and seasoned mince.

To use TVP as a replacement for plant-based ground, start by rehydrating the TVP in a 1:1 ratio of TVP to hot water or vegetable broth. Let it sit for about 10-15 minutes until the TVP has absorbed the liquid and has a ground meaty texture. If these are larger chunks, then pulse them in a food processor. Then it can be used in recipes just like ground meat.

Tofu can also be used as a substitute for plant-based grounds. To use tofu, start by pressing it to remove excess moisture, then crumble the tofu to a ground meat-like consistency. It can then be seasoned and used in place of ground meat in recipes.

Seasoned mince, typically made from soy or mushroom-based products, is another great plant-based meat substitute. Cook the seasoned mince as you would regular ground meat.

These substitutes provide a versatile, plant-based alternative to ground meat, and each can be easily incorporated into a variety of dishes.

How to store these vegan meatballs?

Prepare the meatball mixture in advance and store it in the refrigerator for up to 1 day or freezer in a freezer-safe container for much longer. This makes it convenient to have it ready for cooking. Shape the uncooked meatballs 1 to 2 days ahead and store them in the refrigerator until you’re ready to fry them. Leftover fried meatballs can also be stored in the refrigerator for up to 4 days.

How to reheat these vegan meatballs?

If you want to store the meatballs after frying, allow them to cool completely and then transfer them to an airtight container. They can be refrigerated for up to 4 days or frozen for up to 2 months. To reheat, simply place them in the oven or air fryer at 350°F or 186°C for 10-15 minutes until heated through.

Please be sure to keep an eye on the meatballs to prevent them from overheating and becoming dry. Once they are heated through, they are ready to enjoy!

Other meatless recipes from the blog to try

• Spicy vegan fish and chips
• Best Vegan Korean Corn Dogs
• Vegan Chicken Curry

Fried Meatballs and Chutney – Vegan

Ingredients1x2x3x

• 1 lb Beyond meat or any other plant-based minced beef alternative, 400 g
• ½ medium size onion finely chopped
• 1 green chili pepper finely chopped
• ¼ bunch fresh coriander/cilantro leaves finely chopped
• 2 teaspoon whole coriander seeds crushed
• 1 teaspoon cumin seeds
• ¼ teaspoon red chili powder
• ¼ teaspoon ground turmeric
• ½ teaspoon garam masala
• ½ teaspoon salt
• 1 teaspoon fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon white wine vinegar
• 3 teaspoon minced ginger and garlic
• ½ teaspoon baking soda
• 2 tablespoon chickpea or gram flour besan
• Enough oil for frying

Instructions

Dry roasting spices:

• First, roughly crush the coriander seeds.
• In a frying pan, add the hand-crushed coriander seeds and cumin seeds.
• Dry roast them on medium heat for about 2 minutes. Set aside.

Making the mixture:

• In a bowl, combine the ground vegan meat, fresh lemon juice, vineger, minced ginger and garlic and olive oil and mix well. Use a rubber glove if you wish.
• Next add in red chili powder, ½ tsp baking soda, black salt, cilantro/coriander leaves, garam masala, ground turmeric, onion, gram flour(besan), a pinch of baking soda, dry roasted cumin seed and coriander seeds. Mix well.

Prepare the meatballs and fry:

• Grease your hand with oil then shape the ground beef mixture into little ½ inch meatballs.
• In a wok or frying pan, add enough frying oil on medium heat.
• Once it’s heated, add in couple of meatballs and fry them well on all sides for 5-7 minutes, then fry the rest.
• Serve with green mint cilantro chutney .

Nutrition

Introduction: Embracing the Mocktail Era

In the realm of mixology, this Raspberry Ginger Rosemary Mocktail isn’t just a mere alternative to its alcoholic counterparts; it’s a star in its own right. This mocktail, with its harmonious blend of zesty lemon, tangy raspberries, and the aromatic duo of ginger and rosemary, stands tall as a primary choice for any occasion. And for those who prefer an alcoholic twist, a splash of your favorite spirit can seamlessly transform this drink.

The Importance of Stellar Mocktail Recipes

In a world where mocktails are often relegated to the status of overly sweet, uninspired fruit juice mixes, there’s a pressing need for high-quality, imaginative mocktail recipes. Here’s why:

• For the Flavor Aficionados : Many people seek drinks that tantalize their taste buds with complexity and a kick, minus the intoxicating effects of alcohol. Great mocktail recipes cater to those who appreciate nuanced flavors without compromising their clarity of mind.
• Mindful Drinking : For individuals who aim to moderate their alcohol intake during a night out, having a well-crafted mocktail provides a delightful way to pace themselves without feeling left out of the social drinking scene.
• Inclusive Celebrations : Pregnant women or others who abstain from alcohol for health reasons often find themselves limited to bland beverage options. Inventive mocktails offer them the opportunity to enjoy a special drink that’s both safe and exciting.
• Health-Conscious Choices : For those mindful of their health and well-being, mocktails provide a way to enjoy a social drink without the negative health impacts of alcohol.

These reasons highlight the growing demand for mocktails that are not just afterthoughts but are celebrated as main features in their own right.

Mixologist Tips: Mastering the Cocktail Shaker and Jigger

Using a Cocktail Shaker:

• Always fill your shaker with ice first to chill the drink as you mix.
• Pour in the liquid ingredients over the ice.
• Secure the lid and shake vigorously for about 10-15 seconds.
• Strain into a glass to avoid ice shards in your drink.

Using a Jigger:

• Use the larger end for measurements of 1.5 to 2 oz and the smaller end for 0.5 to 1 oz.
• Fill the jigger to the brim for an accurate measure.
• Pour steadily to avoid spillage.

Ingredients and Substitutes

For the Mocktail:

• Fresh raspberries: 1/2 cup (about 120 ml) crushes with a cocktail muddler
• Lemon juice: 2 oz (60 ml)
• Ice: as needed (LOTS)
• Sugar (for the rim): 1 tablespoon (15 g)
• Maple Syrup: 1 oz (30 ml)
• Non-alcoholic (NA) Rum: 2 oz (60 ml) – Substitute with water if preferred
• Sparkling water

For the Ginger Rosemary Syrup:

• Fresh ginger, peeled and minced: 1 inch (2.5 cm) piece
• A sprig of rosemary
• Sugar: 1/4 cup (50 g)
• Water: 1/2 cup (120 ml)

Note: Feel free to adjust the sugar level based on your preference, and if you’re substituting NA Rum with water, maintain the balance of flavors by possibly adding a bit more lemon juice or syrup.

Crafting the Ginger Rosemary Syrup

1. Combine water and sugar in a saucepan over medium heat.
2. Add sliced ginger and rosemary sprig.
3. Bring to a simmer, then lower the heat and let it infuse for 15 minutes.
4. Strain and cool the syrup.

Assembling the Mocktail

1. Rim your glass with sugar for an added texture and sweetness.
2. In the shaker, muddle a few raspberries.
3. Add lemon juice, the ginger rosemary syrup, maple syrup and NA Rum (or water).
4. Shake well and strain into the rimmed glass filled with ice. Top with sparkling water or club soda.
5. Garnish with fresh raspberries and a sprig of rosemary.

Cheers to a drink that proudly stands as the main event, be it in its non-alcoholic glory or with an alcoholic twist! Enjoy your Raspberry Ginger Rosemary Mocktail as a testament to the versatility and charm of modern mixology.

You can watch me make it on my Instagram page : https://www.instagram.com/beextravegant/

Cheers!

Raspberry Ginger Rosemary Mocktail: A Standalone Sensation

Ingredients1x2x3x

For the Mocktail:

• 1/2 cup about 120 ml Fresh raspberries
• 2 oz 60 ml Lemon juice
• Ice: as needed
• 1 tablespoon 15 ml Sugar (for the rim)
• 2 oz 60 ml Non-alcoholic (NA) Rum – Substitute with water if preferred
• 1 oz 30 ml Maple or Agave syrup
• 4 oz or 60 ml Sparkling water or Club soda

For the Ginger Rosemary Syrup:

• 1 inch 2.5 cm piece Fresh ginger, peeled and sliced
• A sprig of rosemary
• 1/2 cup 120 ml Sugar
• 1/2 cup 120 ml Water

Instructions

Crafting the Ginger Rosemary Syrup:

• Combine water and sugar in a saucepan over medium heat.
• Add sliced ginger and rosemary sprig.
• Bring to a simmer, then lower the heat and let it infuse for 15 minutes.
• Strain and cool the syrup.

Assembling the Mocktail:

• Rim your glass with sugar for an added texture and sweetness.
• In the shaker, muddle a few raspberries.
• Add lemon juice, 2 oz (60 ml) ginger rosemary syrup, and NA Rum (or water).
• Shake well and strain into the rimmed glass filled with ice. Top with sparkling water or club soda.
• Garnish with fresh raspberries and a sprig of rosemary.

Notes

Nutrition

Chana Masala - Indian Chickpea Curry

Ingredients1x2x3x

• 2 tablespoons of cooking oil
• 3 cardamom pods
• 2 small bay leaf
• 1 inch cinnamon stick optional
• 1 large onion or 2 small onions chopped
• 2 green chilis sliced
• 4-5 cloves garlic minced
• 1 inch ginger minced
• 30 oz Whole tomato with juice 3 large tomatoes chopped

Cooking Chickpeas/chana

• 1 1/2 cup dry chickpeas (about 300 g) 2 1/2 cans: 15 oz, drained and rinsed
• 1 teaspoon salt or to taste
• 4 cups water divided to pressure cook and more for the sauce

Ground Spices

• 1/4 teaspoon ground turmeric
• 2 teaspoon Kashmiri red chili powder
• 2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon Garam masala
• 1 teaspoon Amchur dried mango powder, optional

Final tempering

• 1 tablespoon oil
• 1 teaspoon whole cumin seeds
• 1/2 inch ginger julienned
• 2 green chilis slit lengthwise

Garnish

• 1 tablespoon freshly squeezed lemon juice
• Fresh coriander/Cilantro leaves chopped
• 1-2 tablespoons Plant-based cream

Instructions

Cook the Chickpeas

• Rinse dried chickpeas to remove dust and dirt. Soak them in 4 cups (1L) of water overnight or for at least 8 hours.
• Drain the water and rinse well.
• Add the chickpeas to a pressure cooker or instant pot with 2 cups (500 ml) water and pressure cook for 15-20 minutes. If using an instant pot, cook for about 20 minutes on high pressure. Let the pressure release naturally.
• Once the pressure is released, check the chickpeas for softness. If your chickpeas are not tender when you squeeze then pressure cook for another 5-10 minutes until done.

Making the Sauce

• Heat a large skillet and pour oil. When the oil turns hot (a bit and not smoking hot because that would burn your whole spices), add the whole spices - cardamoms, bay leaf, and cinnamon (if using).
• When they turn fragrant and sizzle a little, add the onions and green chili. Sauté until the onions are caramelized (takes about 10 minutes).
• Add minced ginger and garlic paste and saute for a minute so the raw smell leaves.
• Add the tomatoes and salt and let it cook covered until you see the oil separate from the top.
• Stir in red chili powder, turmeric, garam masala, coriander powder, and cumin powder. Sauté until the spices don’t smell raw anymore and start to smell delicious, about 3 minutes.
• Then add in the tomato and cook for another 3-4 minutes until you see the oil separate on the surface. Cover with a lid while it’s cooking.
• You can skip this step but if you want a creamy smooth sauce, let this sauce cool, and discard the bay leaf and cinnamon stick. Add to a blender jar and process until smooth. You might have to add more water to help the blending. I also like to blend in a few tablespoons of cooked chickpeas with the onion tomato sauce.
• Add this creamy sauce to the pan along with the cooked chickpeas (or canned chickpeas).
• Mix well and taste it for salt and garam masala. Add more if required.
• Cover and simmer for 10-15 minutes. Finally, add amchur powder if using and turn off the heat

Tempering

• In a small pan add the oil and let it become hot.
• Drop the cumin seeds and let them sizzle for a few seconds and then add the julienned ginger. Let the ginger get golden brown from all sides.
• Keep stirring for that to happen. Then, add the slit green chili peppers and fry the chilis till they turn kind of whitish on the surface.
• Pour this immediately on top of the chana masala and cover. Let it sit for about 5 minutes for the flavors to infuse.

Garnish

• Garnish Chana masala with fresh coriander/cilantro leaves, lemon juice, and some cream (if using).
• Serve with rotis, naan, or fresh basmati rice