Channa Masala recipe – A classic, most preferred side dish most to eat with all Indian flat bread types. It is made using white kabuli chana, known as Chickpeas or Garbanzo beans in English. This is also a rich source of protein.
My kids love to have this especially with chola puris, bhature and naans. Every household have their own way of making channa and follow different methods. This is how I make channa masala at home.
The North Indian version or rather the Punjabi style of making Channa Masala basic veggies like onions, tomatoes and other North Indian spices to make this masala a lip smacking protein rich side dish for chapathis or rotis.
The South Indian style curry is loaded with the flavors of coconut and freshly ground spice paste, you can check out this Kadala Curry recipe.
Make sure that you do not add more salt while pressure cooking the channa, as it will harden the bean and it will have trouble absorbing the spices and the gravy when you cook it later along with the masalas.
Apart from eating this Channa masala as a side dish, you can use the same recipe to make other lip smacking, quick recipes like Bread Channa and Chana Masala Sandwich that bound to make your children very happy. They also make a healthy snack box option.
Channa Masala Recipe details below:
- Kabuli Chana or Chickpeas – 1 cup
- Onion – 2
- Ginger – 1 inch piece
- Garlic – 5 pods
- Tomato - 4 medium
- Cinnamon – 1 inch stick
- Cloves – 2
- Cardamom – 2
- Red Chili powder – 2 tsp
- Coriander powder – 3 tsp
- Channa Masala Powder – 1 tbsp
- Cumin powder – 1 tsp
- Turmeric powder - 1/2 tsp
- Coriander leaves – 2 tbsp
- Salt – to taste
- Oil – 2 tbsp
- Soak the Kabuli channa overnight or for 8 to 10 hours in plenty of water.
- Discard the soaked water and rinse well.
- Puree the tomatoes and keep aside. Chop the onions finely.
How to make Channa Masala:
- Add fresh water to channa, 2 pinch salt and pressure cook over low flame for 5-7 whistles or till they are soft to the touch.
- Tip the contents of the pressure cooker into a colander and reserve the cooked water separately.
- Heat a pan with 2 tsp oil. Add cinnamon, cloves and cardamom. Roast for a minute till the aroma arises.
- Add onion, ginger and garlic and sauté till the onion turns translucent.
- Switch off the stove and immediately add red chilli powder, coriander powder and cumin powder. Fry it in the heat itself. This will prevent the powders from changing color.
- Add coriander leaves and mix well. Let it cool completely. Grind it to a smooth, thick paste using little water.
- Heat the remaining oil in the same pan and add the ground onion paste.
- Keep sautéing this paste till it turns to a light brown color over low flame.
- Add the tomato puree and the cooked water of channa and let it simmer for 5-7 minutes.
- Add turmeric powder, cooked kabuli channa, salt, channa masala powder and mix well.
- If needed add more water and cook over low flame covered with a lid.
- Cook till the raw smell disappears and the aroma arises. This should take 10 minutes. The gravy would also have thickened a bit at this stage.
- Switch off and garnish the channa masala with coriander leaves.
- Serve piping hot with any Indian flat bread of your choice with a lemon wedge.