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Channa Masala


Ingredients:

  • 1tablespoon vegetable oil
  • 2medium onions (peeled and minced)
  • 1clove garlic (peeled and minced)
  • 1tablespoon ground coriander
  • 2teaspoons ground cumin
  • 1⁄2teaspoon ground cayenne pepper
  • 1teaspoon ground turmeric
  • 6tablespoons chopped tomatoes
  • 1cup water
  • 4cups cooked chickpeas or 2 (15 ounce) cans chickpeas, rinsed and drained
  • 2teaspoons ground roasted cumin seeds
  • 1tablespoon amchoor powder
  • 2teaspoons paprika
  • 1teaspoon garam masala
  • 1⁄2teaspoon salt
  • 1⁄2lemon (juiced)
  • 1fresh, hot green chili pepper (, , minced)
  • 2teaspoons grated 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:

  • David Peterson

    I enjoyed this meal immensely. So full of flavor.

  • R. Donaldson

    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 recipe that 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.

  • Safecook

    This is good. Was excellent with miner changes. Just added 1 1/2 cup of yogurt and off-course added more chilies and cooked it in my pure clay pot. It was unbeatable. Served it with chapati,  I and my family enjoyed eating it. I got my pot from miriamsearthencookware.com (online). Most importantly it holds all the nutrients in the food and no metal or chemicals get into your food. It is made of 100% natural clay sourced and hand crafted in USA.

  • Anjali Raj

    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.

  • R. Donaldson

    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 recipe that 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.

  • Anjali Raj

    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.

  • Ros A.

    Enjoyed this recipe but will modify slightly next time<br/>- Less lemon juice – maybe just a squeeze, versus half a lemon… it was a bit tart/sour.<br/>- I used a tin of canned tomatoes and drained the tomato sauce – next time, will not drain the juices as there was little sauce in the end.<br/>- Will add spinach next time to add color <br/>- Will add 2 garlic cloves at the beginning, to add more depth.

  • Ros A.

    Enjoyed this recipe but will modify slightly next time<br/>- Less lemon juice – maybe just a squeeze, versus half a lemon… it was a bit tart/sour.<br/>- I used a tin of canned tomatoes and drained the tomato sauce – next time, will not drain the juices as there was little sauce in the end.<br/>- Will add spinach next time to add color <br/>- Will add 2 garlic cloves at the beginning, to add more depth.

  • David Peterson

    I enjoyed this meal immensely. So full of flavor.

  • trick

    After reading all the ratings for this dish I thought it would be exceptional. I scouted around for all the ingredients and made it exactly as stated. I wasn’t very impressed at all. It’s an okay dish but not one I would make again. The reaon being that to me, none of the flavors were outstanding but one of the reviewers said it wold taste better the next day. So, if my opinion changes I will post again.

  • Safecook

    This is good. Was excellent with miner changes. Just added 1 1/2 cup of yogurt and off-course added more chilies and cooked it in my pure clay pot. It was unbeatable. Served it with chapati,  I and my family enjoyed eating it. I got my pot from miriamsearthencookware.com (online). Most importantly it holds all the nutrients in the food and no metal or chemicals get into your food. It is made of 100% natural clay sourced and hand crafted in USA.

  • Shakahari

    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.

  • xvpyhidj

    As an Indian, I have eaten Channa Masala all my life, and am happy to report that this is right up there with the best. Served it with rice and a cucumber raita, and enjoyed a wonderful meal. Followed the recipe almost exactly, but did garnish the final dish with coriander and went a little heavy on the cayenne. Will happily make this again !

  • trick

    After reading all the ratings for this dish I thought it would be exceptional. I scouted around for all the ingredients and made it exactly as stated. I wasn’t very impressed at all. It’s an okay dish but not one I would make again. The reaon being that to me, none of the flavors were outstanding but one of the reviewers said it wold taste better the next day. So, if my opinion changes I will post again.

  • jenborcic

    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

  • Arichka

    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.

  • Shakahari

    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.

  • Arichka

    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.

  • xvpyhidj

    As an Indian, I have eaten Channa Masala all my life, and am happy to report that this is right up there with the best. Served it with rice and a cucumber raita, and enjoyed a wonderful meal. Followed the recipe almost exactly, but did garnish the final dish with coriander and went a little heavy on the cayenne. Will happily make this again !

  • jenborcic

    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

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