Channa Masala

Channa Masala

  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Servings: 6-8

    • About This Recipe

    “This fabulous chickpea recipe is adapted from Madhur Jaffrey’s classic.”

    Ingredients

  • 1tablespoonvegetable oil
  • 2mediumonions( peeled and minced)
  • 1clovegarlic( peeled and minced)
  • 1tablespoonground coriander
  • 2teaspoonsground cumin
  • 1/2 teaspoonground cayenne pepper
  • 1teaspoonground turmeric
  • 6tablespoonschopped tomatoes
  • 1cupwater
  • 4cupscooked chickpeas or 2 (15ounce) cans chickpeas, rinsed and drained
  • 2teaspoonsground roasted cumin seeds
  • 1tablespoonamchoor powder
  • 2teaspoonspaprika
  • 1teaspoongaram masala
  • 1/2 teaspoonsalt
  • 1/2 lemon( juiced)
  • 1fresh, hot green chili pepper( , , minced)
  • 2teaspoonsgrated fresh ginger

    • Directions

  • Heat oil in a large skillet.
  • Add onions and garlic and sauté over a medium heat until browned (3-5 minutes).
  • Turn heat to medium-low.
  • Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
  • Stir for a few seconds.
  • Add the tomatoes.
  • Cook the tomatoes until browned lightly.
  • Add chickpeas and a cup of water and stir.
  • Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice.
  • Cook covered for 10 minutes.
  • Remove the cover add the minced chili and ginger.
  • Stir and cook uncovered for 30 seconds.

    • Reviews

  • “Awesome. Very easy to make! The best Channa Masala we have ever had. Although, I used a variation for the Amchoor and added extra tomato. It was the very best recipethat I have ever found.Variations:1) We used Jared “home packed” tomatos and added 1 cup (16 Tablespoons, whole Roma chopped “no liquid” and strained into a measuring cup until all the extra juice was extracted “about 40 minutes”)2)1 cup of the strained tomato liquid was used instead of the water. Add extra liquid if required. Water or juice.Thank you for the best dish ever.Your friends in Canada.”

  • “I enjoyed this meal immensely.So full of flavor.”

  • “Sorry. I wasn’t a fan. I found it too sour and under spiced. I prefer a deeper richer flavored channa masala with more “warm” spiced flavor of coriander, cinnamon etc. This recipe is a lighter tart version of channa masala.”

  • “Just made this fabulous Channa Masala recipe and it taste Awesome!Changes I made were:1 tablespoon chili powder and instead of 6 tablespoons of tomatoes I added a can of chopped tomatoes and omitted the cup of water.I didn’t have Amchoor Powder so I used some lime juice.Mmmmmmm”

  • “Delicious and easy to make. Full of flavor and just enough spice. In my opinion it tastes exactly how it should. Made exactly as directed ,but omitted amchoor powder.”

  • “Fantastic recipe, the spices suggested are perfect and this defenitely tasted like chana masala from an authentic dhabba…as a suggestion…please use a tea bag while boiling Chickpeas in pressure cooker. It will give the chickpeas a dark colour…which goes well with over all colour of the dish.”

  • “Great recipe.Easy to make,”

  • “AMAZING !! I followed it pretty much exactly how the recipe is written– except I used amchar sauce (imli) instead of the powder since it was already prepared in my fridge. I also didn’t garnish with ginger and chili at the end but the meal was just wonderful. My extremelllllly hard to please father in law loveddd the dish. I also just added 1 extra tpsn of garam masala and 1 tpsn of salt. I also just used lime because we were out of lemons. >br/br/

  • “This is a very basic recipe. Very easy straight forward instructions.(Note: saute the onions well add a few spoons of water if required to prevent it from burning!) I tried it out and was amazed at the results. I modified it a bit and used canned Hunts’s tomato sauce (10 tbsps) instead of chopped up tomatoes. Easy, quick, healthy and tasty!!”

  • “No. Sorry. Was very sour. Surely due to the amchoor. Yuck. Tried to save it by adding packaged curry powder and cream, but nope. Going straight into the green bin.Waste of time for me. Tasted nothing like the chick pea curry I get at my local Indian restaurant (they call it channa masala). Sad me!”

  • “Wow – toned down the spices (my wife only recognizes salt, everything else is “too spicy”) did not have the amchoor, and no chili pepper (remember my wife).Awesomeness.Now, don’t get mad…I served it…with…cheese grits.Holy Vegetarian Gluten Free Batman!I’m running for Secretary of State as this is a melding of cultures never seen in history.Hats off for an excellent and easy recipe.On my go to list for sure.”

  • “Complete genius. As a vegetarian I’ve had my fair share of this dish – IMO this is by the best. Love the tangyness of the amchoor and the heat of the dish. Superb.”

  • “I had this dish at an Indian restaurant a few weeks ago and loved.I have also been trying to eat vegatarian so I wanted to learn ro make this dish.I ‘mostly followed the recipe, I only used 1 tbs of oil and I used 1/4 tsp Cayenne to cut back on the heat.I also added Fresh Cilantro at the very end.Result was great, very close to the favor I originally had at the indian restaurant.Serve over brow or while rice.It’s amazing how many VERY different recipes there are for this dish but I’m sticking with this one!!!”

  • “Best chana masala I’ve ever made.”

  • “This dish is soooo good.Fixed it to complement a couple of Ethiopian dishes, and it is a nice and bright one.Great complement.I substituted 1 Tbls of tamarind paste for the amchoor powder, since I didn’t have any at home.I have ordered it and look forward to trying it by the recipe next time.”

  • “Don’t be afraid to put your own signature on this easy and versatile recipe. I added a tablespoon of finely chopped ginger to the onion/garlic mix as well as reducing the cayenne to 1/2 teaspoon and omitting the chile altogether (I’m a spice wimp!) I just tossed in the can of tomatoes including the juice as well in addition to adding the 1 cup of water…the consistency was perfect. IMHO the amchoor powder really makes the dish and renders the lemon juice unnecessary because it adds a great deal of tartness anyway. If you can track down amchoor powder it’s worth the effort and a box only costs a buck or so in any Indo-Pak grocery. All in all this dish was a hit in our household and will be made again and again! Thanks for posting, Zeke! :)”

  • “I didn’t have amchoor, cumin seed to roast, or tomatoes, oh dear. I just added a bit more powdered cumin, and used ketchup in place of tomatoes… actually, didn’t turn out as scary as I feared. My infant son liked it mixed with rice, and hey, I ate it too. With so many missing/replaced ingredients, I hope to make it again the real way but was happy with how it turned out regardless.”

  • “This was really great.Budget friendly, fast and delicious.Substituted a can of diced tomatoes with chiles for the tomatoes and also added some greek yogurt to it.Definitely a keeper.Thanks so ,uch!!”

  • “Good recipe, I added more lemon juice and tomato.”

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