What is Chana Masala?

Chana Masala is an Indian-Style Chickpea dish often served with basmati rice, or naan. Chana Masala is Hindi for "Spiced Chickpeas". (Chana translates to chickpeas and masala translates to spice.) If you are wondering what the difference is between Chana Masala and Tikka Masala, Tikka usually refers to "meat"- so spiced meat dish. Get it? ;)

Can you make Chana Masala vegan?

Of course! BUT I really hesitate because it is the use of ghee that gives this Chana Masala its amazing flavor! That being said, do as you please. Sub coconut oil, or olive oil. :)

Can you make Chana Masala in an instant pot?

YES absolutely- especially if using dry chickpeas. Dry chickpeas must either be soaked or pre-cooked in the instant pot for a few minutes. It's easy!

What are Chana Masala Spices?

Chana Masala actually varies greatly in India depending on the area, and even down to the specific household. Each blend is unique. And that is what makes this fun! Here is my favorite blend, but please adapt it to your own tastes! Cumin seeds (whole), garam masala, ground cumin, ground coriander, fennel seeds, paprika (or chili powder), dried fenugreek leaves, ground turmeric.

Chana Masala

Name: Chana Masala Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Indian
Ingredients: 1 1/2 cups dried chickpeas, (soaked in water 12-24 hours or see notes) or sub 4-5 cups cooked or canned chickpeas; 2-3 tablespoons ghee or coconut oil. (GHEE elevates this to the next level of goodness!!!); 2 bay leaves; 2 teaspoons cumin seeds (whole); 1 teaspoon fennel seeds; 2 large shallots ( or sub one large onion); 4 fat garlic cloves, rough chopped; 1/2 -1 jalapeno or 1 serrano chili, finely diced; 2 teaspoons fresh ginger, minced; 1 teaspoon garam masala; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon chili powder or paprika; 1 teaspoon dried fenugreek leaves; 1/2 teaspoon ground turmeric; 2 medium tomatoes, diced (and their juices) or 14-ounce can tomato puree, (although fresh tastes better here); 1 1/2 teaspoons salt (taste, use more if dry chickpeas, less if canned); 2 cups water if using dry, soaked chickpeas (or 1/2 cup water if using if canned or fully cooked chickpeas); 1-2 teaspoons honey or sugar if needed

Description

An authentic Chana Masala Recipe that can be made in an Instant pot or on the stovetop using dry chickpeas or canned chickpeas. A quick and easy Vegetarian dinner recipe that is full of amazing Indian flavor!

Ingredients

Units Scale

1 1/2 cups dried chickpeas, (soaked in water 12-24 hours or see notes) or sub 4-5 cups cooked or canned chickpeas
2–3 tablespoons ghee or coconut oil. (GHEE elevates this to the next level of goodness!!!)
2 bay leaves
2 teaspoons cumin seeds (whole)
1 teaspoon fennel seeds
2 large shallots ( or sub one large onion)
4 fat garlic cloves, rough chopped
1/2 –1 jalapeno or 1 serrano chili, finely diced
2 teaspoons fresh ginger, minced
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder or paprika
1 teaspoon dried fenugreek leaves
1/2 teaspoon ground turmeric
2 medium tomatoes, diced (and their juices) or 14-ounce can tomato puree, (although fresh tastes better here)
1 1/2 teaspoons salt (taste, use more if dry chickpeas, less if canned)
2 cups water if using dry, soaked chickpeas (or 1/2 cup water if using if canned or fully cooked chickpeas)
1–2 teaspoons honey or sugar if needed

Serve over Basmati Rice or with naan bread! Serve with pickled onions, and raita.

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Instructions

If using dry beans, soak chickpeas in a bowl with 6 cups water, for 8-12 hours on counter, or up to 24 hours in the fridge. Drain. (See notes for quick instant pot “soak”)
Set Instant pot to Saute function. (See notes for stovetop.)Heat ghee and add whole bay leaves and cumin seeds and fennel seeds stirring 2-3 minutes until fragrant and golden.
Add shallots (or onions) Saute until golden and fragrant, stirring often. Add garlic, ginger and diced chili, saute 2-3 minutes.
Add all the spices- garam masala, ground cumin, coriander, chili powder, fenugreek, turmeric.
Give a stir then add the tomatoes and their juices, stirring constantly, for about 3 minutes, scraping up any browned bits.
Once the tomatoes start to break down add the water (if using dry chickpeas), salt, and drained chickpeas. Give a good stir, scraping up any browned bits ( to prevent burn error).
Set Instant to High Pressure for 25 minutes. (SEE NOTES!!!) Naturally, release for 15 minutes then manually release.
Taste and adjust salt. If it tastes bitter, add a little sugar or honey ( 1-2 teaspoons) to help balance.
If you want it more flavorful, stir in another teaspoon of garam masala, or if you want extra richness, a splash of coconut milk is nice.

Notes

Instant Pot Cooking Times:

If using soaked chickpeas (12-hour soaking method-my prefered method), pressure cook Chana Masala for 25 minutes.
If using unsoaked chickpeas (which I really don’t recommend) pressure cook Chana Masala on high for 55 minutes. Naturally release. (Be aware, they may not cook evenly- especially if they are older beans)

How to “pre-soak” chickpeas in the Instant pot: place 1 1/2 cups dry chickpeas, 4 cups water, and 1/2 teaspoon salt. Set to High pressure for 15 minutes. Manual or natural release. Drain, set chickpeas aside and wipe out the Instant Pot. Follow the recipe and pressure cook the chana masala for 40 minutes.

If using canned chickpeas, set instant pot to 6 minutes, add only 1/2 cup water, manually release.

STOVETOP:

In a large pot or dutch oven, over medium-high heat, heat ghee and add whole bay leaves and cumin seeds and fennel seeds stirring 1-2 minutes until fragrant and golden. Add onions. Saute 5-7 minutes until golden, lowering the heat to medium. You really want these to deeply caramelize so they add a nice sweetness. Add garlic, ginger and diced chili, saute 2-3 minutes.
Add all the spices- garam masala, ground cumin, coriander, chili powder, fenugreek, turmeric.
Give a stir then add the tomatoes and their juices, stirring constantly, for about 3 minutes, scraping up any browned bits. Once the tomatoes start to break down add the water, salt, and dry, soaked chickpeas. Give a good stir, scraping up any browned bits. Bring to a boil, cover, simmer gently until chickpeas are tender, about 40 minutes. Taste and adjust salt. If it tastes bitter, add a little sugar or honey to balance.
*Or, make this on the stovetop with canned chickpeas, following the same directions, only adding 1/4- 1/2 cup water, simmering on low, for 10-15 minutes.

***Remember dry chickpeas will need more salt, canned chickpeas perhaps less salt.

Nutrition

Serving Size:
Calories: 318
Sugar: 9.4 g
Sodium: 423 mg
Fat: 8.4 g
Saturated Fat: 2.9 g
Carbohydrates: 48 g
Fiber: 9.8 g
Protein: 14.9 g
Cholesterol: 10.2 mg