Thursday, 25 March 2010

Channa Masala

This recipe may look complex, but it is very easy, especially if using canned chickpeas. Like most curry dishes, it tastes even better the next day. Serve with basmati rice. I found the recipe here and modified it very slightly.


  • 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- I used 1/4 tsp
  • 1 teaspoon ground turmeric
  • 6 tablespoons chopped tomatoes- I used a few whole cherry tomatoes
  • 1 cup water- I increased this to 1-1/2 cups
  • 4 cups cooked chickpeas or 2 (15 ounce) cans chickpeas, rinsed and drained
  • 2 teaspoons ground roasted cumin seeds- ground with mortar and pestle
  • 2 teaspoons paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1/2 lemon juiced- I used bottled lemon juice and a splash of lime juice
  • 2 teaspoons grated fresh ginger


  1. Heat oil in a large skillet.
  2. Add onions and garlic and sauté over a medium heat until browned (3-5 minutes).
  3. Turn heat to medium-low.
  4. Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
  5. Stir for a few seconds.
  6. Add the tomatoes.
  7. Cook the tomatoes until browned lightly.
  8. Add chickpeas and a cup of water and stir.
  9. Add the roasted cumin, paprika, garam masala, salt and lemon juice.
  10. Cook covered for 10 minutes.
  11. Remove the cover add the ginger.
  12. Stir and cook uncovered for 30 seconds.
Garnish with finely chopped hot peppers and fresh cilantro leaves if desired.

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