Chana masala (White chickpea cassoulet)

Recipe by Amrish Sood, head chef at Rang Mahal by Atul Kochhar

  • Serves 6

Nutrition per serving

  • kcal 513 kcal
  • fat 26gg
  • saturates 0gg
  • carbs 58gg
  • sugars 24gg
  • fibre 12.5gg
  • protein 12.3gg
  • salt 1.8gg


  • 250g white chickpeas
  • 6 black cardamoms
  • 350g medium-sized onions, cut into 4 pcs
  • 20g black tea leaves (tied in a cheese cloth)
  • 1 tsp salt
  • ½ tsp baking soda
  • 150ml vegetable oil
  • 3 tbsp coriander powder
  • 3 tsp ajwain (carom) seeds
  • 75g ginger garlic paste
  • 700g fresh tomato purée
  • 150g tamarind pulp
  • 50ml lemon juice
  • 1 tbsp of the home-ground garam masala spice mix (see box-out)
  • 30g fresh coriander
  • 1 onion, cut to rounds


  1. Soak the chickpeas overnight in a large container.

  2. Boil the chickpeas in the same water along with black cardamom, onions, black tea leaves, salt and baking soda. Cook covered on low heat until soft; add water in between if required (avoid stirring the chickpeas while cooking).

  3. In a separate pot, heat the vegetable oil and sauté the ajwain seeds, ginger-garlic paste and coriander powder, followed by the tomato purée. Cook until it thickens. Transfer the cooked tomato masala to the boiled chickpeas and add the tamarind pulp. Cook on low heat and discard the tea leaves from the chana masala. Adjust the seasoning with lemon juice and salt, and then add 1 tbsp of the garam masala mix. Mix gently and sprinkle the fresh coriander and onions on top. Cover and set aside for 10 mins before serving. Cover the pot and rest the chana masala for 10 mins before serving with white rice or roti.

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