Channa Masala
ID: 78bad28c...
A classic North Indian chickpea curry cooked in a tangy, spicy tomato-onion gravy. It is perfectly seasoned with aromatic spices and traditionally served hot with puffed Poori or Bhatura.
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🍳 Cooking Flow
Soak and boil the chickpeas, reserving the cooking liquid. → Saute whole spices, onions, ginger-garlic paste, tomatoes, and green chillies into a soft paste. → Mix in the channa masala powder, chickpea water, and boiled chickpeas. → Simmer the curry, adjust seasoning with salt and lime juice, then garnish with coriander leaves.
Cooking Steps
Brief Cooking Order
Soak and boil the chickpeas, reserving the cooking liquid. → Saute whole spices, onions, ginger-garlic paste, tomatoes, and green chillies into a soft paste. → Mix in the channa masala powder, chickpea water, and boiled chickpeas. → Simmer the curry, adjust seasoning with salt and lime juice, then garnish with coriander leaves.
Introduction
A classic North Indian chickpea curry cooked in a tangy, spicy tomato-onion gravy. It is perfectly seasoned with aromatic spices and traditionally served hot with puffed Poori or Bhatura.
Step 1
Soak the chickpeas in water overnight or for at least 5-6 hours. Boil or pressure cook them until they are soft, then drain and reserve the cooking liquid.
Step 2
Heat oil in a heavy pan. Add the whole garam masala (bay leaf, cinnamon, cardamom, cloves, mace) and cumin seeds, letting them splutter.
Step 3
Add the chopped onions to the pan and saute until they start to turn light brown. Add salt to draw out the moisture and speed up cooking.
Step 4
Add turmeric powder and ginger-garlic paste. Saute for a couple of minutes until the raw aroma of the paste goes away.
Step 5
Add the chopped tomatoes and chopped green chillies. Saute the mixture on low heat until the tomatoes are soft and completely mashed up.
Ingredients List
Important Notes
Boiling chickpeas with a tea bag can add a rich, dark color to the Channa Masala.
Ensure your chickpeas are cooked completely soft before adding them to the gravy, as the acidity of the tomatoes slows down further cooking.
Cook the tomato-onion base on low heat to achieve a smooth gravy consistency without burnt spices.
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