Name: Authentic South Indian Chana Masala Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 cups chickpeas (cooked or canned); 1/2 cup coconut; 1 1/2 cup tomato (chopped); 1 cup onion (chopped); 3 garlic (chopped); 1 tsp ginger (grated); 1 tsp red chili powder; 1/2 tsp garam masala powder; 1/4 tsp turmeric powder; 10 cashews; 1 bay leaf; 3 cloves; 2 cardamoms; 1/2 inch cinnamon; 1 tsp coriander seeds; 1/2 tsp cumin seeds; 1/2 tsp fennel seeds; salt to taste; 3 tsp coconut oil; 2 tsp coriander leaves (chopped)

South Indian cuisine is known for its rich and diverse flavors, with each region's unique style and taste.

One of the most popular dishes that you will find in South Indian restaurants is the Chana Masala prepared with garbanzo beans.

A bowl of south Indian chana masala is on the surface.

This dish has its roots in north india and hugely popular as chole masala, but over time it has been adapted to the South Indian palate.

Today, I am sharing the authentic version of South Indian style Chana Masala and teaching how you can also make it at home.

Like my instant pot chana masala recipe, this South Indian chana masala also uses basic ingredients that are easily available in your kitchen pantry. However, the spices and the cooking technique used in this dish give it a distinct flavor and texture.

Jump to:

Why I love this
What makes it South Indian?
Ingredients
Instructions
How to cook chickpeas in a pressure cooker?
Tips
Storage and reheating
Serving Suggestions
Related recipes
📖 Recipe
Comments

Why I love this

Simple ingredients: This recipe uses simple and easily available ingredients, making it convenient to prepare at home.
Full of flavor: A blend of aromatic spices and herbs gives this dish its bold and authentic South Indian taste.
Works well with canned or dry beans.
Versatile dish: You can serve this dish with a variety of indian bread like poori or chapathi, or even enjoy it with rice or dosa.

What makes it South Indian?

South Indian cuisine is heavily influenced by using coconut, curry leaves, and tamarind in cooking.

This South Indian-style chana masala recipe also follows the same principle of using fresh coconut and herbs in its preparation.

Moreover, the dish is cooked in a traditional South Indian way - by making a paste of onions, tomatoes, and spices and then cooking them over a low flame to bring out all the flavors.

Ingredients

Kabuli chana (White Chickpeas) cooked or canned chickpeas
Coconut grated
Whole spices - Coriander seeds, cumin seeds, fennel seeds, cinnamon, cardamom, cloves and bay leaf.
Onion
Ginger, and garlic, or ginger garlic paste
Tomatoes
Cashews
Spice powders - Red chili powder, turmeric powder, and garam masala powder.

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

Instructions

A pan is with oil and whole spices over the flame.

Place a pan over medium heat and add the spices - coriander seeds, cumin, fennel seeds, cinnamon, cardamom, and cloves. Roast them with oil for a minute or until they start to release their aroma.

A pan is with spices and chopped onions.

Add chopped onions, ginger, and garlic and cook until they turn translucent.

a pan is filled with spices, onions and tomatoes.

Add chopped tomatoes and cook until they become soft or when the raw smell fades.

Switch off the heat and add grated coconuts and cashews; mix well.

A blender is filled with sauteed masala and cooked chickpeas.

Once the mixture has cooled down, Blend it with ¼ cup of chickpeas and water. Make a smooth sauce.

A blender is blending chana masala sauce.

Place the same pan over medium flame.

Add two teaspoons of oil and all the spices and bay leaf. Cook for 20 seconds.

A pot is with spices and cooked chickpeas.

Add cooked drained chickpeas and mix well.

A pan is with chana masala sauce and chickpeas.

Pour the coconut mixture and mix well. Add 1-1 ½ cups of water if it is very thick.

A pot of South Indian chana masala curry is on the stove top.

Close the pan with a lid and cook for 10 minutes on low heat.

Stir in between to avoid burning at the bottom of the pan. Open the lid after ten minutes, add chopped cilantro. Mix well.

The South Indian chana masala is ready to be served with your choice of bread or rice.

Garnish with some more chopped coriander leaves on top for added freshness and flavor.

How to cook chickpeas in a pressure cooker?

Soak the chickpeas in water overnight or for at least 8 hours.
Drain and rinse the chickpeas before adding them to the pressure cooker.
Add enough water to cover the chickpeas, along with bay leaves, cloves, and a pinch of salt.
Close the pressure cooker and cook for 2 whistles on high heat, then reduce it to low and cook for another 15 minutes.
Let the pressure release naturally before opening the lid. Your perfectly cooked chickpeas are now ready to use in your South Indian chana masala recipe!

Tips

Add a tablespoon of vegan ghee at the end for a richer and creamier texture.
You can also use ½ cup of canned coconut milk instead of grated coconut.
Add some chopped green chilies while sautéing the onions for a spicier version.

Storage and reheating

You can store leftover South Indian chana masala in an airtight container in the refrigerator for up to 3 days. To reheat, transfer it to a pan and heat it on medium-low heat until warm.

Serving Suggestions

Serve this authentic chana masala with sona masoori rice for South Indian style.
For a complete meal, serve with jeera rice, poori, chapathi, or dosa.
You can also enjoy it as a side dish with any main course.