Homemade Chana Masala

This rich and aromatic chana masala features tender chickpeas simmered in a fragrant blend of spices, tomatoes, and a creamy coconut-shallot paste. Made from scratch with dried garbanzo beans and whole spices, this restaurant-quality curry delivers deep, complex flavors that far surpass any canned version.

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Course: Main Course, Side Dish

Cuisine: Indian

Keyword: Curry, Vegetarian

Prep Time: 20

Cook Time: 40

Soaking: 8

Total Time: 9

Servings:

Calories: 285kcal

Equipment

Ingredients

2 cups dried garbanzo beans soaked overnight
2 red onions chopped
2 tablespoons ginger-garlic paste
2 teaspoons chili powder
1 teaspoon cayenne pepper
1/2 tablespoon turmeric powder
1 teaspoon red chili pepper flakes
2 teaspoons chana garam masala powder
2 large tomatoes chopped
3/4 tablespoon salt
3 tablespoons oil for frying
2 tablespoons freshly grated coconut
3 whole shallots diced

Instructions

Blend the shallots and grated coconut until you have a fine paste. Set aside.
Drain the soaked garbanzo beans and place in pressure cooker with 6 cups of water for about 2 whistles. Drain and set the beans aside. Save the liquid.
In a large stock pot, heat the oil over medium heat and fry the red onions until golden.
Add the ginger-garlic paste and cook for about 1-2 minutes.
Add the turmeric powder, chili powder, cayenne pepper, and red pepper flakes and stir for about 30 seconds.
Add the chopped tomatoes and cook until the tomatoes become paste-like (about 10 minutes). Keep stirring to keep mixture from sticking to pan.
Stir in salt. Add the garbanzo beans with 2 - 2 1/2 cups of the saved liquid. Simmer for 5 minutes, uncovered.
Stir in the coconut-shallot paste from Step 1. Add another 3/4 cup of liquid and allow it to boil, then simmer for 10 minutes uncovered.
Remove from heat. Serve over basmati rice or enjoy with naan.

Notes

Soak chickpeas for at least 8 hours or overnight for best results and easier cooking

Save all the cooking liquid from the pressure-cooked beans as it adds flavor and helps adjust consistency

If the curry becomes too thick, add more reserved bean liquid gradually until desired consistency is reached

For extra heat, increase cayenne pepper or add fresh green chilies with the tomatoes

The dish tastes even better the next day as flavors continue to develop - store covered in refrigerator for up to 3 days

Fresh coconut can be substituted with 1 tablespoon unsweetened coconut flakes if needed

Toast whole spices like cumin seeds or coriander seeds and grind them fresh for enhanced flavor

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