Community Pick
Channa Masala
photo by Jonathan Melendez
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
6-8
ingredients
- 1 tablespoon vegetable oil
- 2 medium onions (peeled and minced)
- 1 clove garlic (peeled and minced)
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1⁄2 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 6 tablespoons chopped tomatoes
- 1 cup water
- 2 cups cooked chickpeas or (15 ounce) cans chickpeas, rinsed and drained
- 2 teaspoons ground roasted cumin seeds
- 1 tablespoon amchoor powder
- 2 teaspoons paprika
- 1 teaspoon garam masala
- 1⁄2 teaspoon salt
- 1⁄2 lemon (juiced)
- 1 fresh, hot green chili pepper (, , minced)
- 2 teaspoons 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
-
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.
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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 !
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Tweaks
-
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.
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RECIPE SUBMITTED BY
Zeke Koch
Seattle, WA