1 cup white chickpeas, raw, 200 grams, soaked overnight or use 2.5 cups canned chickpeas
3/4 + 1/8 teaspoon salt, or as needed, divided
2.5 cups water, to boil the chickpeas, skip if using canned chickpeas
1 inch ginger
3-4 large garlic cloves
1 green chili, or more to taste
2 tablespoons oil, 30 ml, I use avocado oil
1 bay leaf
4 whole green cardamoms
1 inch cinnamon stick
7-8 whole black peppercorns
3/4 teaspoon cumin seeds
1 large red onion, finely chopped
2 medium tomatoes, pureed
1 tablespoon tomato paste
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon paprika
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala
1 teaspoon kasuri methi, crushed, dried fenugreek leaves
1-2 tablespoons chopped cilantro
Soak 1 cup raw white chickpeas (200 grams) overnight in 3 cups (24 oz) water. In the morning, drain the water and transfer the soaked chickpeas to a pressure cooker along with 1/2 teaspoon salt. After soaking overnight, the volume of chickpeas increased to 2.5 cups (425 grams)!
Instant Pot: Cook on high pressure for 25 minutes with natural pressure release.
Stove-top pressure cooker: cook on high heat for 2 whistles, them lower heat to medium and cook for additional 10 minutes. Let the pressure release naturally.
Once pressure cooked, the chickpeas will break easily when pressed between your thumb and index finger.
If using canned chickpeas, you can skip these steps, use 2.5 cups canned chickpeas and directly move to cooking the chana masala in the pot.
Using a mortar and pestle, crush the ginger, garlic and green chili. Set it aside.
Heat a pot/pan over medium heat on stove-top. Once hot, add the oil and then add the whole spices- bay leaf, green cardamom, cloves, cinnamon, peppercorns and cumin seeds.
Let the spices sizzle for 30 seconds and become fragrant.
Add the finely chopped onion and stir. Cook for 3 minutes until the onions soften. Add 1/4 teaspoon salt here so that onions cook a little faster. Meanwhile puree 2 tomatoes using a blender and set aside.
Add the crushed ginger-garlic and green chili. Stir and cook for a minute or two until the raw smell of the ginger-garlic goes away.
Add the pureed tomatoes along with 1 tablespoon of tomato paste. Stir and cook for 5 minutes on medium heat, stirring often.
Then add the ground spices- coriander powder, cumin powder, paprika, turmeric and garam masala. Cook the spices for 30 seconds. The oil should ooze out of the sides of the masala at this point.
Stir in the boiled chickpeas and mix. Also add 2 cups of water and stir. I used the same water in which the chickpeas were boiled. You can add more water here if you prefer more gravy in your chana masala.
Taste test and adjust the salt at this point, I added 1/8 teaspoon more salt here.
Cover the pot with a lid, set heat to medium-low and let it simmer for 10-15 minutes for the flavors to mix-in together.
Stir in crushed kasuri methi and chopped cilantro.
Garnish with more cilantro and serve Chana Masala with rice or naan! You may also squeeze some fresh lemon juice if desired (see notes).
You can use a can of diced tomatoes if you don’t have fresh tomatoes. Just cook the tomatoes for 2 minutes only then compared to 5 minutes with fresh pureed tomatoes. If your tomatoes aren’t that tangy, squeeze some lemon juice before serving.
If you prefer spicy food, add 1/4 teaspoon (or even more) of red chili powder for that extra-kick. You can even increase the green chilies in the recipe.
I haven’t done this in the recipe, but to elevate the flavors, you can do that extra-step of frying ginger julienne in ghee and adding it to the chana masala. Heat 1 tablespoon of ghee in a small pan on medium heat. Once hot, add sliced ginger julienne (from 1-inch ginger) to it. Fry until the ginger julienne starts changing color, then add this to the chana masala.