Saturday, 22 December 2012

Channa Masala

Channa / White chickpeas are often stored in food cupboards as pulses have a long shelf life and also because they can be transformed into lovely flavorsome dishes any time. One can make chatpata chaat items or the quite famous middle eastern hummus dips or curries. Well I have a cent percent successful recipe from my Amma (mom) to make this perfect Indian curry which goes well with bhaturas or other breads. Unless you are using the canned chickpeas, the only one important thing to remember while using them is to soak the channa, the previous night in water. (In-case you forget you can soak the channa in hot water for few hours and get the same result). 

Channa Masala
My Amma's recipe :)
Channa Masala

1 cup Channa / White chickpeas, cooked 
(reserve the water used for cooking channa) 
1 Red Onion, large, finely chopped
1 Tomato, large, finely chopped
2 cloves Garlic, finely chopped
small piece Ginger, finely chopped
2 Green Chillies, slit lengthwise
1 Tbsp Red Chilli powder
1/2 tsp Garam masala
1/4 tsp Turmeric powder
Salt, to taste
Oil, to saute
a small bunch Coriander leaves, chopped

  • Soak the White Chickpeas/Channa overnight and cook in a pressure cooker till soft . (I wait for two whistles and then on reduced heat cook further for 4 more whistles. Let it cool completely before opening. For getting a darker shade for the channa and gravy, I add a tea bag while cooking channa.) Drain the water and save it for later.
  • Add some oil in a pan and saute the chopped onions till it turns  transparent.
  • Add the ginger, garlic and green chillies and saute further for few seconds until the raw smell goes.
  • Once the onion starts to brown, add the chopped tomatoes, red chilli powder, turmeric powder, garam masala and salt. Saute well for around 5 mins.
  • Add the cooked channa along with the reserved water used for cooking channa (as per your choice).
  • Stir in the chopped coriander and cook till the gravy reaches the desired consistency. (usually it takes around 10 mins).
Notes : Add a spoon of tamarind sauce, for more tanginess (if you like). Though the best accompaniment for channa masala is bhatura or other breads, I like it with basmati rice too.
                                     ♥ Thank You ♥


  1. Namu...for dark color we can also use Amla powder (Grind dried Amla)... :) Keep up ur cooking namu...I also love chana with rice:)

    1. oh ok... I have never tried using amla powder...I do remember you used to make tasty rajma or channa masala back in chennai :D


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