Description
Channa Masala is a classic North Indian vegetarian dish featuring chickpeas simmered in a flavorful, spiced tomato and onion gravy. This hearty stew combines aromatic spices like cumin, coriander, turmeric, garam masala, and chili powder with garlic, ginger, and green chilies to create a rich and comforting meal. Perfectly paired with basmati rice or Indian breads like naan or roti, it makes a wholesome and satisfying lunch or dinner option.
Ingredients
Scale
Chickpeas
- 2 cups dried chickpeas (or 3 cups canned chickpeas, drained and rinsed)
- 1 tablespoon baking soda
- Water to soak the chickpeas
Cooking Base
- 2 tablespoons vegetable oil or ghee
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, finely chopped (optional, adjust to heat preference)
Spices & Tomatoes
- 2 large tomatoes, finely chopped (or 1 can of diced tomatoes)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder (optional, adjust to heat preference)
- 1 teaspoon ground cumin seeds (optional)
- Salt to taste
Other
- 1/2 cup water (or as needed to adjust consistency)
- Fresh cilantro leaves for garnish (optional)
Instructions
- Prepare the Chickpeas: Place the dried chickpeas in a large pot and cover with plenty of water. Add baking soda to help soften the chickpeas. Bring to a boil, then reduce the heat to a simmer and cook for 1 to 1.5 hours until the chickpeas are tender. Alternatively, soak them overnight and cook the next day. Drain and set aside.
- Cook the Onion, Garlic, and Ginger: Heat vegetable oil or ghee in a large pot over medium heat. Add the finely chopped onions and cook, stirring occasionally, until they become soft and golden brown, about 6-7 minutes. Add minced garlic, grated ginger, and chopped green chilies if using, and cook for another 1-2 minutes until fragrant.
- Prepare the Spices: Add the ground cumin, ground coriander, turmeric, garam masala, chili powder, and cumin seeds (if using) to the onion mixture. Stir well to coat the onions and cook for 1-2 minutes to release the spices’ aromas.
- Add the Tomatoes: Stir in the chopped or canned diced tomatoes. Cook, stirring occasionally, until the tomatoes break down and soften completely, about 8-10 minutes. Mash the tomatoes with a spoon for a thick, rich sauce.
- Simmer the Chickpeas: Add the cooked chickpeas to the tomato and spice mixture. Stir well to combine. Add about 1/2 cup of water or more, as needed, to adjust the sauce consistency. Season with salt to taste. Bring the mixture to a gentle simmer and cook for 10-15 minutes, allowing flavors to blend and chickpeas to absorb the spices.
- Garnish and Serve: Once the sauce has thickened and chickpeas are tender and flavorful, garnish with fresh cilantro leaves if desired. Serve hot with steamed basmati rice, naan, or roti for a delicious meal.
Notes
- Using baking soda while soaking or boiling chickpeas helps to soften them more quickly and reduces cooking time.
- Green chilies and chili powder can be adjusted or omitted according to your preference for spice heat.
- Canned chickpeas are a convenient shortcut if short on time; just reduce cooking time accordingly.
- Ghee adds authentic richness but vegetable oil works well as a substitute for a vegan option.
- For a thicker gravy, simmer for longer or mash some chickpeas in the sauce.
- Channa Masala pairs excellently with Indian breads like naan or roti, or simply over steamed basmati rice.
- Prep Time: 15 minutes (plus soaking time if using dried chickpeas overnight)
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
