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.
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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.
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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
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.
Add chopped onions, ginger, and garlic and cook until they turn translucent.
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.
Once the mixture has cooled down, Blend it with ¼ cup of chickpeas and water. Make a smooth sauce.
Place the same pan over medium flame.
Add two teaspoons of oil and all the spices and bay leaf. Cook for 20 seconds.
Add cooked drained chickpeas and mix well.
Pour the coconut mixture and mix well. Add 1-1 ½ cups of water if it is very thick.
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.
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📖 Recipe
Authentic South Indian Chana Masala Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 3 cups chickpeas - cooked or canned
- ½ cup coconut
- 1 ½ cup tomato - chopped
- 1 cup onion - chopped
- 3 garlic - chopped
- 1 teaspoon ginger - grated
- 1 teaspoon red chili powder
- ½ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- 10 cashews
- 1 bay leaf
- 3 cloves
- 2 cardamoms
- ½ inch cinnamon
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- salt to taste
- 3 teaspoon coconut oil
- 2 teaspoon coriander leaves - chopped
Instructions
- 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.3 cloves, ½ inch cinnamon, 1 teaspoon coriander seeds, ½ teaspoon cumin seeds, ½ teaspoon fennel seeds, 3 teaspoon coconut oil, 2 cardamoms
- Add chopped onions, ginger and garlic and cook until they turn translucent.1 cup onion, 1 teaspoon ginger, 3 garlic
- Add chopped tomatoes and cook until they become soft or when the raw smell fades.1 ½ cup tomato
- Switch off the heat and add grated coconuts and cashews; mix well.½ cup coconut, 10 cashews
- Once the mixture has cooled down, Blend it with ¼ cup of chickpeas and 1 cup water. Make a smooth sauce.
- Place the same pan over medium flame.
- Add two teaspoons of oil and all the spices and bay leaf. Cook for 20 seconds. Add cooked drained chickpeas and mix well.1 teaspoon red chili powder, ½ teaspoon garam masala powder, ¼ teaspoon turmeric powder, 1 bay leaf, 3 cups chickpeas
- Pour the coconut mixture and mix well. Add 1- 2 cups of water if it is very thick.salt to taste
- 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.2 teaspoon coriander leaves
Notes
- 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.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Pallavi
I love this recipe. Trying it today Can I make this on Instant Pot too?
Uma Raghupathi
Hi pallavi, I am not sure how the blended coconut paste texture will turn out in an Instant pot. If you tried please let me know. Hope you like this recipe. Thank you.
Pallavi
Thank you so much for the responses. I tried it and loved it. Followed the stove top way , but curious with the Instant pot way too. I am going to experiment it and I will let you know.
Uma Raghupathi
Great! Thank you, Pallavi.