By Zeke Koch on January 18, 2002
Photo by run for your life
Photo by run for your life
"This fabulous chickpea recipe is adapted from Madhur Jaffrey's classic."
Serving Size: 1 (202 g)
Servings Per Recipe: 6
"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."
"I enjoyed this meal immensely. So full of flavor."
"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."
"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"
"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."
"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."
"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."
"Easy and adaptable. Made this even though I was missing a few spices and added a couple of my own and it turned out great!"
"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 !"
"WAY too much coriander. Tasted very bitter. Otherwise almost perfect amount of spice and flavor."
"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."
"Great recipe. Easy to make,"
"AMAZING !! I followed it pretty much exactly how the recipe is written-- except I used amchar sauce (imli) instead of the powder since it was already prepared in my fridge. I also didn't garnish with ginger and chili at the end but the meal was just wonderful. My extremelllllly hard to please father in law loveddd the dish. I also just added 1 extra tpsn of garam masala and 1 tpsn of salt. I also just used lime because we were out of lemons. <br/><br/>Anyways, this is my GO to chana recipe so I don't have to use the desi food packets anymore."
"This is a very basic recipe. Very easy straight forward instructions.(Note: saute the onions well add a few spoons of water if required to prevent it from burning!) I tried it out and was amazed at the results. I modified it a bit and used canned Hunts's tomato sauce (10 tbsps) instead of chopped up tomatoes. Easy, quick, healthy and tasty!!"
"No. Sorry. Was very sour. Surely due to the amchoor. Yuck. Tried to save it by adding packaged curry powder and cream, but nope. Going straight into the green bin. Waste of time for me. Tasted nothing like the chick pea curry I get at my local Indian restaurant (they call it channa masala). Sad me!"
"Wow - toned down the spices (my wife only recognizes salt, everything else is "too spicy") did not have the amchoor, and no chili pepper (remember my wife). Awesomeness. Now, don't get mad...I served it...with...cheese grits. Holy Vegetarian Gluten Free Batman! I'm running for Secretary of State as this is a melding of cultures never seen in history.
Hats off for an excellent and easy recipe. On my go to list for sure."
"Complete genius. As a vegetarian I've had my fair share of this dish - IMO this is by the best. Love the tangyness of the amchoor and the heat of the dish. Superb."
"I had this dish at an Indian restaurant a few weeks ago and loved. I have also been trying to eat vegatarian so I wanted to learn ro make this dish. I 'mostly followed the recipe, I only used 1 tbs of oil and I used 1/4 tsp Cayenne to cut back on the heat. I also added Fresh Cilantro at the very end. Result was great, very close to the favor I originally had at the indian restaurant. Serve over brow or while rice. It's amazing how many VERY different recipes there are for this dish but I'm sticking with this one!!!"
"Best chana masala I've ever made."
"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."