Description
Channa Masala brings North Indian comfort to your plate with spicy, tangy chickpea perfection. Simmered in rich tomato gravy and complex spices, this dish delivers a hearty culinary experience you’ll savor with every flavorful bite.
Ingredients
Scale
Spice Paste:
- 4 cloves garlic, roughly chopped
- 1 knob (1-inch) ginger, peeled and roughly chopped
- 1 to 6 green Thai chiles (to taste), roughly chopped
- 1 tablespoon (15 milliliters) lemon juice
- 0.5 teaspoon kosher salt
Main Ingredients:
- 2 cans (14 ounces) chickpeas, drained and rinsed
- 1 large onion, finely diced (about 1.5 cups / 300 grams)
- 1 can (14 ounces) whole peeled tomatoes
Seasoning and Cooking Ingredients:
- 2 tablespoons (30 milliliters) vegetable oil or ghee
- 2 teaspoons (8 grams) black mustard seeds
- 1 teaspoon (4 grams) whole cumin seeds
- 0.25 teaspoon (1 gram) baking soda
- 2 teaspoons (8 grams) ground coriander
- 0.5 teaspoon (2 grams) freshly ground black pepper
- 0.5 teaspoon (2 grams) ground turmeric
- 1.5 teaspoons (6 grams) garam masala, divided
- 1 cup fresh cilantro leaves, roughly chopped (reserve some for garnish)
- 0.5 cup water
- 1 tablespoon (15 milliliters) lemon juice
Instructions
- Create a vibrant paste by grinding garlic, ginger, chiles, lemon juice, and salt using a mortar and pestle or food processor until smooth and uniform.
- Warm oil or ghee in a spacious cooking vessel over medium-high temperature.
- Introduce mustard and cumin seeds, allowing them to sizzle and release their aromatic essence for approximately 15 seconds.
- Incorporate onions and a pinch of baking soda, sautéing until they develop a golden-brown complexion, roughly 3-4 minutes.
- Periodically add water and scrape accumulated browned fragments, continuing to cook until onions transform into a deep, rich brown color, which takes about 10 minutes total.
- Integrate the previously prepared herb-chile paste, ensuring thorough distribution throughout the mixture.
- Sprinkle in coriander, black pepper, turmeric, and a portion of garam masala, stirring until the spices become wonderfully fragrant, approximately 30 seconds.
- Pour in canned tomatoes, crushing them deliberately with a whisk or potato masher to create a rustic texture.
- Fold in chickpeas, most of the cilantro, and water, allowing the mixture to simmer.
- Cover partially and let the dish gently cook for 30 minutes, stirring occasionally until the sauce reaches a thick, luxurious consistency.
- Finish by stirring in remaining garam masala and a splash of lemon juice.
- Adjust seasoning with salt to personal preference.
- Garnish with reserved cilantro and present alongside basmati rice or warm naan bread.
Notes
- Use fresh ingredients for the most vibrant and authentic flavor profile of the dish.
- Blooming spices in hot oil helps release their essential oils, intensifying the overall taste and aroma.
- Caramelizing onions slowly with baking soda breaks down their cellular structure, creating a deeper, sweeter flavor foundation.
- Crushing tomatoes by hand gives a more rustic texture compared to using pre-crushed canned tomatoes, adding complexity
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg