Proper Good Chana Masala Your New Weeknight Curry Champion

Recipe Introduction: Proper Good Chana Masala: Your New Weeknight Curry Champion

Fancy a proper tasty curry without the takeaway guilt? Let's dive into my version of the Indian Chana Masala Recipe .

This chickpea curry recipe hits all the right spots. It's flavorful, hearty, and surprisingly easy to make.

What's the Story?

Chana Masala hails from North Indian cuisine , particularly the Punjab region. It’s been a staple for ages. This vegetarian curry is known for its rich, tomato based curry and aromatic spices.

It's proper comfort food, and it's naturally a vegan chana masala dish.

This recipe is super easy. It's basically a one-pot chana masala deal. Prep takes about 20 minutes, and cooking is around 45 minutes to an hour.

This easy Indian recipe makes enough for 4-6 people. Perfect for a family dinner.

Why You'll Love This Curry

This healthy Indian food is packed with protein and fiber, making it a great high protein vegetarian meal . It is the perfect dinner recipe or lunch recipe .

Plus, this authentic chana masala is just incredibly satisfying. It’s also a brilliant gluten-free option . Honestly? It's a winner, whether you want it as a side dish or main course .

Ready to get started? Let's check out what you'll need to make this spicy chana masala magic happen.

Ingredients & Equipment

Let's talk about what you'll need to make this Proper Good Indian Chana Masala Recipe . This isn't rocket science, promise! Think of it as a building blocks approach.

We're setting you up for chickpea curry recipe success, the easy way. This easy indian recipe is set to become a staple, even for you.

Main Ingredients

Here's your shopping list. Don't panic, most of it's probably in your cupboard already!

• Chickpeas: 1 cup (200g) dried (soaked overnight) or 2 cans (15-ounce/425g). Quality matters, look for plump, even sized chickpeas.
• Water: 4 cups (950ml) if using dried.
• Baking soda: 1 teaspoon (5g) , if using dried chickpeas.
• Tea bag: 1, black tea (optional). My grandma always swore by this for color.
• Vegetable oil: 2 tablespoons (30ml) . Go for a neutral flavour, like sunflower.
• Onion: 1 medium, finely chopped (about 1 cup/150g).
• Garlic: 2 cloves, minced. Fresh is always best, innit?
• Ginger: 1 inch (2.5cm) piece, peeled and grated.
• Green chillies: 1-2, finely chopped. Adjust to your spice tolerance. We are making spicy chana masala , you know.
• Ground cumin: 1 teaspoon (5g) .
• Ground coriander: 1 teaspoon (5g) .
• Turmeric powder: 1/2 teaspoon (2.5g) .
• Garam masala: 1/2 teaspoon (2.5g) . This is key for that authentic chana masala flavour.
• Red chili powder: 1/4 teaspoon (1.25g) (optional). Only if you want that extra kick.
• Crushed tomatoes: 1 can ( 14.5-ounce/411g ).
• Water: 1/2 cup (120ml) .
• Amchur powder: 1 tablespoon (15ml) or 2 tablespoons lemon juice. Honestly, amchur makes a difference, so try to find some.
• Salt: To taste.
• Fresh cilantro: For garnish. Loads of it!
• Thinly sliced ginger: Garnish.
• Red onion slivers: Garnish.

Seasoning Notes

This vegetarian curry really shines because of the spices. Cumin, coriander, and turmeric are non-negotiable. Garam masala adds warmth, and amchur brings the tang.

No amchur? Don't sweat it, lemon juice works in a pinch. We're going for that classic north indian cuisine flavour profile.

Equipment Needed

You don't need a fancy kitchen for this one-pot chana masala .

• Large pot or Dutch oven: Essential if cooking dried chickpeas.
• Large skillet or wide pot: For the masala.
• Measuring cups and spoons: Obvious, but worth mentioning!
• Sharp knife and cutting board.
• Grater or microplane: For the ginger.

Right, that’s everything. The vegan chana masala adventure is about to begin. Now go forth and cook the best chickpea curry recipe of your life.

Proper Good Chana Masala: Your New Weeknight Curry Champion

Fancy a taste of India without the takeaway price tag? This Indian Chana Masala Recipe is your answer. It's a vegetarian curry that's easier than you think.

This chickpea curry recipe is a Punjabi classic. It's a hearty, flavorful chickpea curry. Plus, it's surprisingly simple to make at home.

You'll get a vibrant, tangy, and mildly spicy dish. Serve it with rice or naan. Or even on a jacket potato! It’s comfort food, Indian style.

It’s guaranteed to become a firm favourite. This easy indian recipe is a game changer!

This recipe is pretty simple. We're talking one-pot chana masala kind of easy. Gathering the spices might be the trickiest part.

But once you've got them, it's just simmering. We're aiming for a tasty bungalow of flavour, not the Taj Mahal.

So, don't stress!

Prep Steps: Get Your Mise en Place On!

Essential mise en place is key, even for a relaxed recipe like this one! Chop your onion, mince the garlic and ginger.

Measure out all your spices. If you are using dried chickpeas, make sure that you have soaked them overnight. If not, canned chickpeas are absolutely fine and will save you time! You know? No judgement here!

For time saving organization , get everything ready before you start cooking. It's like prepping for a painting session, only with spices. It makes cooking even quicker.

Speaking of safety reminders , be careful when chopping chillies. Honestly, I once rubbed my eye after handling them. Big mistake! Wash your hands well afterwards.

step-by-step: From Pantry to Plate

1. If you're using dried chickpeas, rinse them well. Add them to a pot with water, baking soda , and a black tea bag . Bring it to a boil. Then reduce the heat and simmer until tender. This takes around 1-1. 5 hours . Drain and reserve some of the cooking liquid. If using canned, skip this step.
2. Heat 2 tablespoons of oil in a large pan. Saute the onion until golden brown. Add minced garlic, grated ginger, and chopped chillies. Saute until fragrant!
3. Add your ground spices: cumin, coriander, turmeric, red chili powder and garam masala . Saute these for 30 seconds . Be careful not to burn them!
4. Stir in the crushed tomatoes and 1/2 cup of water . Simmer for 15 minutes until the sauce thickens a bit.
5. Add the cooked chickpeas to the sauce. Mash some to help thicken it up. This is a great expert technique !
6. Stir in the amchur powder and salt. Simmer for 15- 20 minutes . Let the flavors meld together. Add chickpea water to get the right consistency.
7. Garnish with fresh cilantro and serve! It looks so appealing with this final touch.

Pro Tips: Level Up Your Chana Masala

Want to take your authentic chana masala to the next level? First, don't rush the onions. Common mistakes include not browning them properly.

The color needs to be golden! This step is crucial for a rich flavour base. If you can find amchur powder substitute , grab it! It adds a lovely tang.

If you're planning ahead, you can make the masala base a day in advance. It will really bring out the flavor.

This simple vegan chana masala will blow your mind. It's the perfect lunch or dinner recipe . Get ready to enjoy this vibrant dish!

Recipe Notes for Your Proper Good Indian Chana Masala Recipe

Right then, let's dive into some extra bits and bobs to make your chickpea curry recipe experience top-notch. I've learned a few things over the years making this vegetarian curry , so listen up.

Honestly , these little tips make a big difference!

Ace Serving Suggestions

• Plating & Presentation: Think vibrant! A sprinkle of fresh coriander is essential. Don't be shy with a swirl of yogurt or a scattering of red onion slivers.

  Presentation can make all the difference. It will surely elevate this north indian cuisine dish.

• Complementary Sides & Beverages: You know, this vegan chana masala is proper lush with fluffy basmati rice or warm naan bread.

  A cooling cucumber raita works wonders too. If you're feeling fancy, a crisp lager goes down a treat. For a booze free option, try a mango lassi.

Storage Tips : Keep That Chana Masala with Naan Feeling Going!

• Refrigeration: Leftover easy indian recipe ? No worries. Pop it in an airtight container and it'll keep in the fridge for up to three days. Perfect for a quick lunch recipe !

• Freezing: Good news! This one-pot chana masala freezes like a dream. Just let it cool completely before portioning it out into freezer bags or containers.

  It will keep for up to three months.

• Reheating: Reheat gently on the hob (that's stovetop to you Yanks) or in the microwave. Add a splash of water if it's thickened up too much.

  A slow simmer really wakes up the chana masala spices !

Variations : Get Creative with Your Curry!

• Dietary Adaptations: For a gluten-free option , simply serve with rice or gluten-free roti. If you want it extra creamy, add a splash of coconut milk at the end.

  Boom, vegan chana masala heaven!.

• Seasonal Ingredient Swaps: In winter, try adding some chopped butternut squash for sweetness. In summer, fresh tomatoes are amazing. You can even chuck in a handful of spinach for a nutrient boost.

Nutrition Basics : Healthy Indian Food

• Simplified Info: This dinner recipe is packed with protein and fibre. Chickpeas are good for your gut. The spices add flavour without loads of extra calories. It's a win-win!

• Key Health Benefits: This high protein vegetarian meal will keep you feeling full and satisfied. Plus, all those lovely spices have anti inflammatory properties. So, it's delicious and good for you!

Honestly, making this authentic punjabi chole recipe is easier than you think. Don't be afraid to experiment with the spices.

Get stuck in and enjoy the process. You'll be whipping up restaurant quality indian street food in no time! Go on, give it a go!

Frequently Asked Questions

Is the Indian Chana Masala Recipe healthy for you?

Absolutely! Chana Masala is packed with plant based protein and fiber from the chickpeas, which are great for digestion and keeping you feeling full. Plus, all those lovely spices have anti inflammatory properties. Just be mindful of the amount of oil you use and the salt you add, like any good cook would!

Can I make the Indian Chana Masala Recipe ahead of time?

You sure can! In fact, Chana Masala often tastes even better the next day, as the flavors have more time to meld together. Just store it in an airtight container in the fridge for up to 3-4 days. It's perfect for meal prepping - a proper "cook once, eat twice" scenario.

Just reheat it gently on the hob or in the microwave before serving, adding a splash of water if it seems a bit dry.

What's the best way to store leftover Chana Masala?

Store leftover Chana Masala in an airtight container in the refrigerator. It'll happily keep for 3-4 days. You can also freeze it for longer storage just portion it out into freezer safe containers or bags.

When you're ready to enjoy it, thaw it overnight in the fridge and reheat thoroughly on the stovetop or in the microwave. Give it a good stir to ensure even heating.

I don't have all the spices listed in the Indian Chana Masala Recipe. Can I still make it?

No worries, mate! The core spices for that authentic Chana Masala flavour are cumin, coriander, and turmeric. If you're missing garam masala or red chili powder, you can still make a tasty version, but they do add extra depth.

If you are really short, a good curry powder blend can work in a pinch, but use it sparingly to avoid overpowering the dish.

Can I use canned chickpeas for this Indian Chana Masala Recipe, or do I have to use dried?

Canned chickpeas are absolutely fine and a great time saver! Just drain and rinse them well before adding them to the recipe. If you're using dried chickpeas, they'll have a slightly nuttier flavour and more robust texture (plus they’re cheaper!).

But canned are super convenient for a quick and easy weeknight meal; it really is your call.

My Chana Masala sauce is too thin. How do I thicken it up?

Ah, the age-old question! The easiest fix is to gently mash a few of the chickpeas against the side of the pan with the back of a spoon this releases starch and helps thicken the sauce. Alternatively, you can simmer the Chana Masala for a bit longer, uncovered, allowing some of the excess liquid to evaporate.

A teaspoon of cornstarch mixed with a tablespoon of cold water, then stirred in, will also do the trick.