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Channa Masala Recipe

Name: Masala Indian Kitchen - Novis Channa Masala Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups dried chickpeas (garbanzo beans); 8 cups water (for soaking & cooking); 2 cups canned chickpeas (optional, if not using dried); 2 tsp salt; 4 tbsp vegetable oil (or neutral oil like canola); 1 tbsp ghee (optional, for aroma); 1 cup yellow onion, finely chopped; 4 cloves garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 piece green chili, finely chopped (optional); 2 cups tomatoes, ripe, finely chopped (or canned crushed tomatoes); 1 tbsp tomato paste (optional, for richer color); 1 tsp cumin seeds; 1 pinch asafoetida (hing, optional); 2 tsp ground coriander; 1 tsp ground cumin; 1 tsp turmeric powder; 1 tsp red chili powder (adjust); 1 tsp garam masala; 1 tsp amchur (dry mango powder) or 1 tsp lemon juice; 1 tsp black pepper, freshly ground; 2 cups water or reserved chickpea cooking liquid; 0.25 cups fresh cilantro (coriander leaves), chopped; 1 to taste lemon or lime wedges

Inspired by Masala Indian Kitchen - Novi

Time2h

Serves4

Make Channa Masala Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Channa (Chickpea) & Base

2 cups dried chickpeas (garbanzo beans)

8 cups water (for soaking & cooking)

2 cups canned chickpeas (optional, if not using dried)

2 tsp Celtic sea salt

Onion-Tomato Masala

4 tbsp vegetable oil (or neutral oil like canola)

1 tbsp ghee (optional, for aroma)

1 cup yellow onion, finely chopped

4 cloves Garlic cloves, minced

1 tbsp Fresh ginger, grated

1 piece green chili, finely chopped (optional)

2 cups tomatoes, ripe, finely chopped (or canned crushed tomatoes)

1 tbsp tomato paste (optional, for richer color)

Spices & Seasoning

1 tsp cumin seeds

1 pinch asafoetida (hing, optional)

2 tsp Ground coriander

1 tsp Ground cumin

1 tsp turmeric powder

1 tsp red chili powder (adjust)

1 tsp Garam masala

1 tsp amchur (dry mango powder) or 1 tsp lemon juice

1 tsp Black pepper, freshly ground

Liquid & Finish

2 cups water or reserved chickpea cooking liquid

1/4 cups fresh cilantro (coriander leaves), chopped

1 to taste lemon or lime wedges

Method

Channa (Chickpea) & Base

Soak chickpeas (if using dried)

Rinse 2 cups dried chickpeas under cold water. Place in a large bowl and cover with at least 4 cups fresh water. Soak for 8 hours or overnight. Drain and rinse before cooking.

Cook chickpeas

Place soaked chickpeas in a large pot or pressure cooker. Add 6–8 cups water and 1 tsp salt. If using a stove-top pot, bring to a boil, reduce to a simmer and cook 60–90 minutes until tender (time varies). If using a pressure cooker, cook 12–15 minutes after reaching pressure. Reserve 1–2 cups of the cooking liquid. If using canned chickpeas, drain and rinse, then set aside 2 cups and reserve 1 cup of liquid (or use water).

Onion-Tomato Masala

Temper whole spices

Heat 4 tbsp vegetable oil and 1 tbsp ghee (if using) in a large, heavy skillet or kadhai over medium heat. When the oil is hot, add 1 tsp cumin seeds and a pinch of asafoetida. Let the cumin sizzle for 10–20 seconds, being careful not to burn it.

Sauté aromatics

Add 1 cup finely chopped onion to the pan. Cook over medium heat, stirring occasionally, until the onion is soft and begins to brown at the edges, about 8–10 minutes. Add 4 minced garlic cloves, 1 tbsp grated ginger, and 1 chopped green chili. Cook 1–2 minutes until fragrant.

Cook tomatoes

Add 2 cups chopped ripe tomatoes and 1 tbsp tomato paste (if using). Stir and cook over medium heat until the tomatoes break down and the oil starts to separate from the masala, about 10–12 minutes. Use the back of a spoon to mash larger pieces for a smoother sauce.

Spices & Seasoning

Add ground spices

Stir in 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp red chili powder, and 1 tsp freshly ground black pepper. Cook the spice mixture with the tomato-onion base for 2–3 minutes to bloom the spices. If the mixture becomes too dry or starts to stick, add 2–4 tbsp of the reserved chickpea liquid or water.

Combine chickpeas with masala

Add the cooked or canned chickpeas (about 2 cups) to the pan. Pour in 1–2 cups reserved cooking liquid or water depending on desired consistency. Stir to combine and bring to a gentle simmer.

Simmer to meld flavors

Reduce heat to low and simmer, uncovered, for 12–15 minutes so the chickpeas absorb the flavors and sauce thickens slightly. Stir occasionally and mash a few chickpeas against the side of the pan to thicken the gravy naturally.

Finish seasoning

Stir in 1 tsp garam masala and 1 tsp amchur (or 1 tsp lemon juice) and adjust salt to taste. Simmer for another 1–2 minutes. Taste and adjust acidity or heat as needed (more lemon for brightness or more chili powder for heat).

Liquid & Finish

Garnish and serve

Turn off heat. Stir in 1/4 cup chopped fresh cilantro. Serve channa masala hot with lemon or lime wedges on the side for squeezing over. Pair with steamed basmati rice, jeera rice, naan, or bhature.