Description
Channa Masala is a flavorful and hearty Indian chickpea curry made with a blend of aromatic spices, tomatoes, and fresh herbs. This vegan and gluten-free dish features tender chickpeas simmered in a spiced tomato sauce, perfect for serving with basmati rice or warm naan.
Ingredients
Scale
Ingredients
- 2 tablespoons oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies (optional), chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 ½ teaspoons garam masala
- 1 teaspoon chili powder (optional)
- 1 (14 oz) can diced tomatoes
- 2 (15 oz) cans chickpeas, drained and rinsed
- ½ teaspoon salt (or to taste)
- ½ cup water
- 1 tablespoon lemon juice
- Chopped fresh cilantro for garnish
Instructions
- Heat oil and sauté onions: Heat oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 5–7 minutes until golden and softened.
- Add aromatics: Stir in the minced garlic, grated ginger, and chopped green chilies (if using). Cook for 1–2 minutes until fragrant.
- Toast spices: Add ground cumin, coriander, turmeric, paprika, garam masala, and chili powder. Stir continuously for about 30 seconds to toast the spices and release their flavors.
- Add tomatoes and thicken sauce: Pour in the diced tomatoes and cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.
- Simmer chickpeas: Add the drained chickpeas, salt, and water. Stir well, cover the skillet, and simmer for 15–20 minutes to blend the flavors.
- Thicken sauce: Use the back of a spoon to mash a few chickpeas in the skillet if you want a thicker sauce consistency.
- Finish with lemon and garnish: Stir in the lemon juice for brightness. Garnish with chopped fresh cilantro before serving.
Notes
- Serve with basmati rice or warm naan for a complete meal.
- You can substitute canned chickpeas with 2 cups of cooked dried chickpeas.
- Adjust the spice level by increasing or reducing chili powder and green chilies.
