🛣️ Dhaba Vibes, Stainless Steel Plates, and a Big Fat Ladle of Flavor
There’s something about Chana Masala that just says,
“Come sit down. You’re not going anywhere for a while.”
Maybe it’s the way the gravy clings to a torn piece of roti.
Maybe it’s that hit of ginger and green chili just when you thought it was mellow.
Or maybe it’s because this dish has fed more train rides, Sunday lunches, and office dabbas than we can count.
It’s hearty. It’s heady.
And it’s what comfort looks like — if comfort wore a steel kadai and smelled like roasted jeera.
🛒 What You’ll Need (Serves 3–4 Roti Lovers):
1 cup chana (dried chickpeas), soaked overnight & pressure cooked
2 medium onions, finely chopped
2 medium tomatoes, pureed
1 tbsp ginger-garlic paste
1–2 green chilies, slit
1 tsp cumin seeds
1 tsp turmeric powder
1½ tsp red chili powder
2 tsp coriander powder
1 tsp chana masala or garam masala
1 tsp dry mango powder (amchur) or a squeeze of lemon
Salt to taste
2 tbsp oil or ghee
Fresh coriander, chopped
🍲 How to Make It – The Slow & Spicy Way
1. Start with Sizzle
Heat oil/ghee. Add cumin seeds and green chilies. Let them crackle.
Add onions. Sauté till deep golden brown — take your time.
2. Build That Masala
Add ginger-garlic paste. Cook till raw smell disappears.
Add tomato puree, turmeric, red chili, coriander powder.
Cook till oil separates and the masala turns into a deep, dark red.
3. Bring in the Chana
Add cooked chickpeas + a bit of the stock (water from boiling).
Add salt, chana masala, amchur. Simmer 10–15 mins till thick and rich.
Smash a few chickpeas with the back of your ladle for thickness.
4. Final Touches
Finish with a squeeze of lemon and fresh coriander.
Rest 5 mins before serving — the flavors deserve to settle.
❤️ Why Chana Masala Is Always a Good Idea
It’s full of spice, body, and that north-Indian warmth
It pairs with rice, roti, kulcha, or just a spoon
It makes you feel full, happy, and ready for a nap
Because it’s not “just chana” — it’s Chana Masala.
The Pinch of Masala 