In the vibrant food landscape of Goa, from roadside stalls to busy family restaurants, chana masala holds a dependable place on the menu. While the state is globally known for seafood curries and coconut-rich gravies, this hearty chickpea curry is built on a deeply caramelized onion-tomato base, completely free of dairy and coconut. It is an everyday comfort food, bold in flavour yet simple in composition, and a favourite among locals seeking something filling, affordable, and satisfying at any hour.
The characteristic taste comes from the Goan garam masala, which offers a coastal warmth far more complex than standard versions. This specific blend emphasizes the pungent, earthy notes of black pepper, star anise, and cloves, giving the chickpeas a sophisticated edge and a lingering aromatic heat. To achieve that signature restaurant consistency, a small portion of the chickpeas are ground and incorporated into the sauce, naturally thickening the liquid into a savoury lacquer. Finished with a vibrant scatter of fresh coriander, it is best enjoyed with golden puris or soft pão, pungent raw onions, and a sharp squeeze of lime.
The characteristic taste comes from the Goan garam masala, which offers a coastal warmth far more complex than standard versions. This specific blend emphasizes the pungent, earthy notes of black pepper, star anise, and cloves, giving the chickpeas a sophisticated edge and a lingering aromatic heat. To achieve that signature restaurant consistency, a small portion of the chickpeas are ground and incorporated into the sauce, naturally thickening the liquid into a savoury lacquer. Finished with a vibrant scatter of fresh coriander, it is best enjoyed with golden puris or soft pão, pungent raw onions, and a sharp squeeze of lime.
All content & images are subject to copyright © - 2015
To read click here: Copyright & Privacy Policy
Restaurant-Style Goan Chana Masala
(Serves 8)
Ingredients:
2 cups dried chickpeas
4 cups water
salt
Method:
Wash and soak chickpeas overnight or for 6 hours. Pressure cook in the instant pot with 4 cups of water for 10 minutes. Steam can be released immediately.
Grind a quarter cup of chickpeas to a fine paste and set aside. This will be used to thicken the gravy.
Onion-Tomato Base
Ingredients:
1 large onion (sliced)
2 large tomatoes (chopped)
8 large cloves of garlic
1-inch ginger (sliced)
4 long green chillies
few coriander leaves with stem
2 tablespoons oil
Method:
Sauté the onions until caramelized, add the garlic and ginger, fry well. Incorporate the tomatoes, and cook until pulpy. Mix in the green chillies and coriander leaves with stem, combine well. Shut off flame, cool and grind to a fine paste without any water. Set aside.
Gravy
Ingredients:
1 onion (chopped)
2 bay leaves
2 green cardamoms
1 cinnamon stick
2 cloves
1/4 teaspoon turmeric powder
1 tablespoon Everest Chole Masala
1 tablespoon Goan Garam Masala
a pinch of jaggery
handful coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Heat oil, add bay leaves, green cardamoms, a cinnamon stick, and cloves. Once the spices have bloomed for a few seconds, saute the onion until golden brown. Stir in the ground onion-tomato mixture, and cook until oil starts to separate.
Sprinkle turmeric powder, chole masala, Goan garam masala, and fry well. Incorporate the cooked chickpeas along with the remaining water. Mix in the ground chickpea paste and combine well. Add water to adjust the consistency of the gravy, about two cups. Simmer on medium heat until chickpeas blend with the rest of the ingredients. Check for seasoning, add jaggery and salt.
Garnish with coriander leaves.
Serve chana masala hot with puris, chopped raw onions and lime wedges.
To read click here: Copyright & Privacy Policy
Restaurant-Style Goan Chana Masala
(Serves 8)
Ingredients:
2 cups dried chickpeas
4 cups water
salt
Method:
Wash and soak chickpeas overnight or for 6 hours. Pressure cook in the instant pot with 4 cups of water for 10 minutes. Steam can be released immediately.
Grind a quarter cup of chickpeas to a fine paste and set aside. This will be used to thicken the gravy.
Onion-Tomato Base
Ingredients:
1 large onion (sliced)
2 large tomatoes (chopped)
8 large cloves of garlic
1-inch ginger (sliced)
4 long green chillies
few coriander leaves with stem
2 tablespoons oil
Method:
Sauté the onions until caramelized, add the garlic and ginger, fry well. Incorporate the tomatoes, and cook until pulpy. Mix in the green chillies and coriander leaves with stem, combine well. Shut off flame, cool and grind to a fine paste without any water. Set aside.
Gravy
Ingredients:
1 onion (chopped)
2 bay leaves
2 green cardamoms
1 cinnamon stick
2 cloves
1/4 teaspoon turmeric powder
1 tablespoon Everest Chole Masala
1 tablespoon Goan Garam Masala
a pinch of jaggery
handful coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Heat oil, add bay leaves, green cardamoms, a cinnamon stick, and cloves. Once the spices have bloomed for a few seconds, saute the onion until golden brown. Stir in the ground onion-tomato mixture, and cook until oil starts to separate.
Sprinkle turmeric powder, chole masala, Goan garam masala, and fry well. Incorporate the cooked chickpeas along with the remaining water. Mix in the ground chickpea paste and combine well. Add water to adjust the consistency of the gravy, about two cups. Simmer on medium heat until chickpeas blend with the rest of the ingredients. Check for seasoning, add jaggery and salt.
Garnish with coriander leaves.
Serve chana masala hot with puris, chopped raw onions and lime wedges.
