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Channa Masala

Channa masala made using white chickpeas served as a side dish with Indian flat breads.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Side Dish
Cuisine Indian
Servings 4


  • 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.