This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to RecipeLearn the secrets to the best homemade Chana Masala, a classic Indian recipe made from whole chickpeas, vegetables, and warm spices.

From adding baking soda to your chickpea soaking water to finding the proper red chili powder, I’ve done all the research so you don’t have to.  Meggan’s notes If you didn’t grow up cooking and eating Indian food, the cuisine might feel intimidating at first glance.The recipes are often written for an audience that already knows and understands the basics.

Even the most well-written recipes might have gaps in knowledge for the unfamiliar, novice home cook.As a classically-trained chef, I enjoy a deep-dive into new ingredients and techniques.Here are my best tips to master this Chana Masala recipe.

Add baking soda to the soaking water for your dried chickpeas for a better texture in your finished recipe.The chickpeas are also easier to digest.Cook the chickpeas separately so you can skim off the scum and foam that rises to the top of the pot.

To unlock their best flavor, cook whole spice seeds in oil until they crack and pop.Take your time.Indian recipes develop their best flavors from low and slow cooking, so don’t rush the process.

I compiled my best information on the ingredients, too, so you know exactly what you’re looking for (you’ll avoid the trial and error that I went th

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