Channa Masala
Channa masala is a delicious Indian style curry prepared with dried garbanzo beans. It is cooked with onion tomato as a base along with spice powders. It makes and excellent combination for Poori.
Servings: 6
Calories: 153kcal
Standard 1 cup measures 240 ml
Ingredients
- 2 cup Chickpeas/Channa
- 1 tbsp Oil
- 1 tbsp Ginger crushed
- 1.5 tsp coriander powder
- 1 tsp red chilli powder
- ¼ tsp turmeric powder
- ½ tsp Garam masala
- ¼ tsp Cumin powder
- Salt as required
- 2 cup Water
- 1 tbsp Kasoori Methi
- 2 tbsp Coriander Leaves finely chopped
To temper:
- 1 tsp Jeera/Cumin Seeds
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 3 Cloves
- 3 Cardamon
To Grind:
- 2 Onion medium sized
- 3 tomato
Instructions
- Soak the chickpeas in water overnight or about 6-7 hours. And cook the soaked Channa to a pressure cooker along with salt and water. Pressure cook for 4 or 5 whistles. Wait till the pressure release on its own and then open the cooker. Chick peas are cooked perfectly now.
- If using canned chickpeas skip the above step.
- Heat pan with oil. Once its hot add finely chopped onions. Saute and cook until onion is soft.
- Next add tomatoes. Cook till they are soft. Now switch off and let everything cool down.
- Add the cooled onion and tomato to a blender. Along with this add 2 tbsp of cooked chickpeas. Grind to a fine puree and set aside.
- Heat pan with oil. now add the whole spices. Let them sizzle. Next add crushed ginger saute and cook for few secs or till the raw smell leaves.
- Now add the ground onion and tomato puree . Also add the required water. We can add 1.5-2 cups of water depending on the gravy consistency. Let everything cook in medium flame for 2 mins.
- Now add the spice powders .Combine and cook for 5 mins , let the masala cook well and leave oil.
- Next add the cooked chickpeas.
- Mix everything and cook in a low flame until the oil separates. Crush Kasoori Methi and add over the curry and switch off.
- Garnish with finely chopped coriander leaves and serve hot with poori or roti as you prefer.
Video
Notes
Tips & Variations
- Chickpea masala curry is vegan and low carb food too.
- We can also cook Chana masala in Instant Pot or Pressure Cook.
- Goes well with Roti and Poori
Serving Suggestions
Channa Masala tastes best when served with Poori . It also goes well with any Flatbread, Roti or Phulka.Storage Options
Chana Masala stores well in fridge for up to 3 days. We can also freeze them for 2 months. As a prep if we have cooked chickpeas ready the curry gets ready under 30 mins. Else we can also use canned chickpeas. We can also prepare the onion tomato puree in advance during the weekly meal prep and keep the puree frozen. It reduces the cooking time even more.Nutrition
Serving: 1cup | Calories: 153kcal | Carbohydrates: 23.4g | Protein: 6.6g | Fat: 5.4g | Saturated Fat: 0.7g | Sodium: 63mg | Potassium: 787mg | Fiber: 8.1g | Sugar: 3.1g | Calcium: 136mg | Iron: 8mg
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