Chana Pindi Indian Chickpeas Masala Recipe

Discover the secret to unbelievably delicious Chana Pindi, a traditional Indian chickpea curry! This tried-and-tested recipe, passed down through generations with a few modern twists, will impress even the pickiest eaters. Get ready for tender, flavorful chickpeas in a rich, aromatic sauce – the perfect accompaniment to naan, roti, or rice. This recipe delivers authentic taste and is surprisingly easy to make!

Prep Time 60 mins

Cook Time 75 mins

Calories 281.3 kcal

Protein 12g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Chana Pindi Indian Chickpeas Masala

1 cup dried chickpeas
Black Cardamom Pod
3 lightly crushed green cardamom pods
2-3 black tea bags
2 tablespoons vegetable oil or ghee
1 tablespoon roasted coriander seeds
1 teaspoon ajwain seeds
2 tablespoons gram flour
2 tablespoons ginger-garlic paste
1 large finely chopped onion
2 finely chopped tomatoes
1 teaspoon cumin powder
Coriander Powder
1 teaspoon red chili powder
Masala
Lemon, Juice Of
Chat Masala
Salt to taste
Fresh coriander leaves for garnish
1 teaspoon garam masala
1 teaspoon turmeric powder

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How to Make Chana Pindi Indian Chickpeas Masala

Soak 1 cup of dried chickpeas overnight or for at least 6 hours.
Boil the soaked chickpeas with enough water and 2-3 black tea bags (optional) until soft (about 45-60 minutes). Discard tea bags.
Heat 2 tablespoons of vegetable oil or ghee in an iron skillet (or non-stick pan).
Add 3 lightly crushed green cardamom pods and saute for a minute.
Add 1 large finely chopped onion and saute for about 2 minutes.
Add 1 tablespoon roasted coriander seeds and 1 teaspoon ajwain seeds; continue to saute the onions until golden brown.
Add 2 tablespoons of gram flour and saute for 1 minute.
Add 2 tablespoons of ginger-garlic paste and saute for 3-4 minutes, ensuring it doesn't stick to the pan.
Add 2 finely chopped tomatoes, 1 teaspoon turmeric powder, 1 teaspoon red chili powder (adjust to taste), 1 teaspoon garam masala, 1 teaspoon cumin powder, and salt. Saute until tomatoes soften and the mixture is well combined.
Add the boiled chickpeas and fry for a few minutes.
Mash 3-4 tablespoons of the chickpeas and mix them into the curry for a thicker consistency.
Simmer the curry for 15-20 minutes, allowing the flavors to meld.
Garnish with fresh coriander leaves.
Serve hot with chapati, naan, kulcha, or rice. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

24g

Fat

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Side Dishes Vegetarian Proteins Bean & Lentil Recipes Asian Indian Vegetarian

Recipe Tags (Choose a tag and find related recipes!)

Curries Time To Make Course Cuisine Preparation Main Dish Asian Vegetarian Dietary 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Chana Pindi Indian Chickpeas Masala?

Chana Pindi Indian Chickpeas Masala takes about 135 minutes from start to finish — roughly 60 minutes to prepare and 75 minutes to cook.

How many calories are in Chana Pindi Indian Chickpeas Masala?

Chana Pindi Indian Chickpeas Masala has approximately 281.3 calories per serving, with about 12 g protein, 10 g carbohydrates and 23 g fat.

What ingredients do I need for Chana Pindi Indian Chickpeas Masala?

The key ingredients for Chana Pindi Indian Chickpeas Masala are Chickpeas, Black Cardamom Pod, Green Cardamoms, Tea Bags, Cooking Oil, Coriander Seed. See the full list with measurements above.