Print

Channa Masala

Channa Masala
Print Recipe

Channa Masala is a classic North Indian dish featuring chickpeas simmered in a spiced tomato gravy. This quick, easy, and nutritious recipe delivers bold flavors with minimal prep, making it perfect for any skill level. Enjoy it with rice, naan, or wraps for a wholesome, comforting meal that’s budget-friendly and versatile.

Ingredients

Scale

Main Ingredients

  • 1 cup dried chickpeas (or 2 cans chickpeas, drained and rinsed)
  • 1 large onion, finely chopped
  • 2 cups fresh chopped tomatoes or 1 cup canned tomato puree
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1–2 green chilies, finely chopped (optional)
  • 3 tablespoons oil or ghee
  • Salt to taste
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh cilantro, chopped (for garnish)

Spices

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder (adjust to taste)

Instructions

  1. Soak and Cook Chickpeas: If using dried chickpeas, soak them overnight in plenty of water and cook until tender (about 45 minutes to 1 hour). For a quicker option, use canned chickpeas, drained and rinsed.
  2. Sauté Aromatics: Heat oil or ghee in a pan. Add finely chopped onions and cook on medium heat until golden brown, building the flavor base for the masala. Then add minced garlic, ginger, and green chilies, sautéing until fragrant.
  3. Add Spices: Add cumin seeds to the hot oil and let them sizzle. Then sprinkle in turmeric, coriander, chili powder, and garam masala. Toast the spices for 1-2 minutes to release their aroma.
  4. Incorporate Tomatoes: Stir in the chopped fresh tomatoes or canned tomato puree. Cook the mixture over medium heat until it thickens and oil starts to separate from the masala base, indicating it is ready.
  5. Simmer Chickpeas in Masala: Add the cooked chickpeas along with some water or chickpea cooking liquid to the pan. Allow everything to simmer together for 10-15 minutes so the chickpeas absorb the spices and flavors.
  6. Finish with Freshness: Turn off the heat and stir in fresh lemon juice and chopped cilantro. Adjust salt to taste. Serve the Channa Masala piping hot.

Notes

  • Use freshly ground spices for the best aroma and flavor.
  • Don’t skip tempering cumin seeds and spices in hot oil to develop savory complexity.
  • Adjust water quantity to control curry thickness—thicker for dipping, thinner for pouring over rice.
  • A pressure cooker can be used to cook dried chickpeas faster and more efficiently.
  • Let the dish rest for 10 minutes before serving to enhance flavor melding.

Nutrition

Keywords: Channa Masala, Chickpea Curry, Indian Recipe, Vegan, Gluten Free, Spiced Chickpeas, Easy Dinner, Indian Comfort Food

Find it online: https://lillysplate.com/channa-masala/