Channa Masala / Chic Peas Gravy

If you’ve ever walked through the streets of north India, you are sure to have heard this name floating around! It’s used in some of the most famous street food

Channa Masala / Chic Peas Gravy
channa masala main picture

If you’ve ever walked through the streets of north India, you are sure to have heard this name floating around! It’s used in some of the most famous street food in India and is a great side for many rotis like dishes! Here is India’s world famous channa masala!

Channa Masala

There are so many ways to prepare this channa masala, but this recipe is very simple and at the same time very tasty. It is one of my family’s favorite curries for roti. It is usually served with bhatura or roti but you can serve it with ghee rice or jeera rice.

In this recipe, I used canned chickpeas which are fully cooked. Basically, it does not require the soaking and cooking steps. But traditionally, people cook this channa masala by using dry chickpeas.

Furthermore, I would like to highlight some key suggestions for perfect channa masala recipe. Firstly, soak the chickpeas for minimum 6 hours or overnight. Then drain that water and add fresh water and pressure cook it for a minimum of 6 to 7 whistles. Otherwise, the chickpeas would not cook properly and perhaps half cooked to spoil your taste and stomach.

Secondly, try to add ripe tomatoes for this recipe because it will give a nice color and tangy taste to your curry. Adding of mashed chickpeas is optional only. But it will give a nice texture and taste. If you have mashed potatoes, then you can also add it to the channa masala. Finally, take care while roasting all the masalas. Do this process in low heat and it takes few seconds only. Don’t let it burnt.

You may also like Rajma Masala, Paneer Butter Masala and Butter Chicken Masala.

Channa Masala / Chic Peas Gravy 2017-04-04 06:55:40

Serves 3    If you've ever walked through the streets of north India, you are sure to have heard this name floating around! It's used in some of the most famous street food in India and is a great side for many roti like dishes! Here is India's world famous channa masala!                             Print        Prep Time   00:05        Cook Time   00:25        Total Time   00:30

Prep Time   00:05        Cook Time   00:25        Total Time   00:30                      Ingredients

  1. 400 grams canned chic peas (channa)
  2. 1 medium sized onion
  3. 2 tomatoes (200 grams)
  4. 1 inch fresh ginger
  5. 4 to 5 garlic pods
  6. 2 green chilies finely chopped
  7. 1 tbsp coriander powder
  8. 1 tsp red chili powder
  9. 1/4 tsp turmeric powder
  10. salt to taste
  11. 1/2 tsp garam masala
  12. 1 tsp crushed dry fenugreek leaves          To Temper
  13. 3 tbsp olive oil or any other oil
  14. 1/2 tsp cumin seeds
  15. 3 cloves
  16. 1 inch cinnamon stick
  17. 1 black cardamom or 2 green cardamoms
  18. 1/2 bay leaf          For Garnishing
  19. 1 tbsp coriander leaves          Instructions
  20. Drain and then wash canned chickpeas and keep it aside.
  21. Then chop onion, tomatoes, ginger and garlic roughly and place them in a blender, blend until a smooth paste.
  22. Meanwhile, heat a pan with oil over medium heat,, when the oil heats, add all the ingredients given under 'temper' and fry until spluttering.
  23. Then add finely chopped green chilies and fry for a few seconds. Be careful of the hot oil because the chilies cause a lot of spluttering otherwise add with onion paste.
  24. Then bring the heat to low.
  25. Add coriander powder, red chili powder and turmeric powder, stir continuously till a nice aroma comes. It takes only a few seconds. Don't let it burn.
  26. Then add onion paste and salt, saute continuously until the oil oozes out from the masala. It takes 8 to 10 mins.
  27. Then add fenugreek leaves and saute for few seconds.
  28. Also pour 1 & 1/2 cups of water, mix well and bring it to boil.
  29. Meanwhile, mash 2 tbsp of chickpeas and add it to the masala, mix well until combined.
  30. Then add the remaining chickpeas and garam masala powder, close the pan with a lid and cook for 2 to 3 mins or until it becomes a thick gravy.
  31. Switch off the heat and finally, garnish it with coriander leaves.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Channa Masala / Chic Peas Gravy

Serves 1
Prep Time: 00:05
Cook Time: 00:25
Total Time: 00:30

Ingredients

  • 400 grams Canned Chic Peas
  • 1 medium sized Onion
  • 2 (200 grams) Tomatoes
  • 1 inch Fresh Ginger
  • 4 to 5 Garlic Pods
  • 2 finely chopped Green Chilies
  • 1 tbsp Coriander Powder
  • 1 tsp Red Chili Powder
  • 1/4 tsp Turmeric Powder
  • to taste Salt
  • 1/2 tsp Garam Masala
  • 1 tsp Crushed Dry Fenugreek Leaves
  • 3 tbsp Olive Oil
  • 1/2 tsp Cumin Seeds
  • 3 Cloves
  • 1 inch Cinnamon Stick
  • 1 Black Cardamom
  • 2 Green Cardamoms
  • 1/2 Bay Leaf
  • 1 tbsp Coriander Leaves

Instructions

  • Drain and then wash canned chickpeas and keep it aside.
  • Then chop onion, tomatoes, ginger and garlic roughly and place them in a blender, blend until a smooth paste.
  • Meanwhile, heat a pan with oil over medium heat,, when the oil heats, add all the ingredients given under 'temper' and fry until spluttering.
  • Then add finely chopped green chilies and fry for a few seconds. Be careful of the hot oil because the chilies cause a lot of spluttering otherwise add with onion paste.
  • Then bring the heat to low.
  • Add coriander powder, red chili powder and turmeric powder, stir continuously till a nice aroma comes. It takes only a few seconds. Don't let it burn.
  • Then add onion paste and salt, saute continuously until the oil oozes out from the masala. It takes 8 to 10 mins.
  • Then add fenugreek leaves and saute for few seconds.
  • Also pour 1 & 1/2 cups of water, mix well and bring it to boil.
  • Meanwhile, mash 2 tbsp of chickpeas and add it to the masala, mix well until combined.
  • Then add the remaining chickpeas and garam masala powder, close the pan with a lid and cook for 2 to 3 mins or until it becomes a thick gravy.
  • Switch off the heat and finally, garnish it with coriander leaves.

By Santhi Therese
The Indian Claypot

You may also like my other Indian Curries posts and recipes like Vendakkai Mor Kuzhambu / Okra Yogurt Gravy, Kadai Paneer Recipe, Mutton Peas Curry, Kadai Paneer Masala, Bitter Gourd Curry, Pachai Mochai Curry / Fresh Field Beans Curry, Spinach Cottage Cheese Curry/Palak Paneer, Egg Omelette Curry, Indian Fish Curry, Liver Recipe, Homemade Ginger Garlic Paste, Mutton Chukka/Varuval, Paneer Jalfrezi, Chole Bhature / Chola Poori, Crab Masala, Chettinad Egg Masala, Matar Paneer Masala, Indian Mutton Curry Recipe, Paneer Butter Masala, Soya Chunks Paneer Korma .


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Other Recipes


Vendakkai Mor Kuzhambu / Okra Yogurt Gravy
Kadai Paneer Recipe
Mutton Peas Curry
Kadai Paneer Masala
Bitter Gourd Curry
Pachai Mochai Curry / Fresh Field Beans Curry
Spinach Cottage Cheese Curry/Palak Paneer
Egg Omelette Curry
Indian Fish Curry
Liver Recipe
Homemade Ginger Garlic Paste
Mutton Chukka/Varuval
Paneer Jalfrezi
Chole Bhature / Chola Poori
Crab Masala
Chettinad Egg Masala
Matar Paneer Masala
Indian Mutton Curry Recipe
Paneer Butter Masala
Soya Chunks Paneer Korma

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