Channa Masala

"This fabulous chickpea recipe is adapted from Madhur Jaffrey's classic."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Darla B. photo by Darla B.
photo by Doctoraramis photo by Doctoraramis
Ready In:
40mins
Ingredients:
18
Serves:
6-8
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ingredients

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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.

Questions & Replies

  1. Many of the spices aren't available in our local mkt.
     
  2. how can I make enough of this recipe just for me like cut the recipe in half
     
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Reviews

  1. 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.
     
  2. I enjoyed this meal immensely. So full of flavor.
     
  3. 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 !
     
  4. 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.
     
  5. 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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Tweaks

  1. I used half of the Chana recommended and added 2 parboiled potatoes, and let them finish cooking with the Chana. It was delicious.
     
    • Review photo by Darla B.
  2. I added jalapeños instead of the green chilli powder and instead of cayenne pepper I used chipotle powder. Delicious!
     
  3. 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.
     
  4. 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.
     
  5. 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!!
     

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