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Channa Masala

Channa Masala

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  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Description

This Channa Masala is a rich, aromatic Indian chickpea curry packed with warm spices, tomatoes, and fresh cilantro. It’s an easy, protein-rich vegetarian dish perfect for a cozy dinner. Serve it with basmati rice or naan for a comforting meal!

Ingredients

Scale

For the Spice Paste:

  • 4 medium cloves garlic, roughly chopped
  • 1 (1-inch) knob ginger, peeled and roughly chopped
  • 1 to 6 green Thai chiles (to taste), roughly chopped
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp kosher salt

For the Channa Masala:

 
  • 2 tbsp (30ml) vegetable oil or ghee
  • 2 tsp (8g) black mustard seeds
  • 1 tsp (4g) whole cumin seeds
  • 1 large onion, finely diced (about 1 1/2 cups / 300g)
  • 1/4 tsp (1g) baking soda
  • 2 tsp (8g) ground coriander
  • 1/2 tsp (2g) freshly ground black pepper
  • 1/2 tsp (2g) ground turmeric
  • 1 1/2 tsp (6g) garam masala, divided
  • 1 (14oz) can whole peeled tomatoes
  • 2 (14oz) cans chickpeas, drained and rinsed
  • 1 cup fresh cilantro leaves, roughly chopped (reserve some for garnish)
  • 1/2 cup water
  • 1 tbsp (15ml) lemon juice

Instructions

Make the Spice Paste

  1. In a mortar and pestle or food processor, blend together garlic, ginger, chiles, 1 tbsp lemon juice, and salt until a fine paste forms. Set aside.

Cook the Aromatics

  1. Heat oil or ghee in a large saucepan or Dutch oven over medium-high heat.
  2. Add mustard seeds and cumin seeds—they will sputter and release their aroma (about 15 seconds).
  3. Stir in onion and baking soda, cooking until the onions begin to brown, about 3-4 minutes.
  4. Add 1 tbsp water, scrape up browned bits, and continue cooking, repeating this process until the onions turn deep brown (about 10 minutes total).

Add the Spices & Tomatoes

  1. Stir in the garlic-ginger-chile paste, mixing well.
  2. Add coriander, black pepper, turmeric, and 1 tsp garam masala, stirring until fragrant (30 seconds).
  3. Add canned tomatoes, crushing them with a whisk or potato masher.

Simmer & Cook

  1. Add chickpeas, cilantro (reserving some for garnish), and ½ cup water.
  2. Bring to a simmer, cover partially, and cook for 30 minutes, stirring occasionally, until the sauce thickens.

Season & Serve

 

  1. Stir in remaining ½ tsp garam masala and lemon juice.
  2. Season with salt to taste.
  3. Garnish with reserved cilantro and serve with basmati rice or naan.

Notes

  • Adjust the chile quantity based on your spice preference.
  • For a richer flavor, let the curry rest for 15-20 minutes before serving.

 

  • This dish tastes even better the next day as flavors deepen!

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320 kcal
  • Sugar: 8g
  • Sodium: 400mg
  • Fat: 12 g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 0mg

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