Channa Masala| Chole Masala| Chickpea Curry

Channa Masala is a mild-spicy, delicious side dish from the north of India. It’s a crowd favorite and tastes best when eaten along with chapatis/pooris.

Preparation time: 20 min
Cooking time: 15 min
Serves: 4

Ingredients:

200gm Canned Chickpea 
4 tablespoon Cooking Oil
3 medium sized tomatoes
10 Cashew nuts
1 medium sized Onion
4-5 Cloves
1-2 Bayleaves
1/2 inch Cinnamon
1 teaspoon Jeera seeds
2 Cardomom
1 tablespoon ginger-garlic paste
1 teaspoon red chilli powder
Salt 
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 cup of water(100 ml)
1 tablespoon salted butter
Coriander Leaves

Method:

  • Roughly chop the onion, make a fine paste in a mixer grinder (Do not add water).
  • Soak cashews in water for 15 min.
  • Roughly chop tomatoes, make a fine paste of tomatoes and soaked cashews in a mixer grinder(Do not add water).
  • On a medium flame, add cooking oil in a saucepan.
  • Once the oil becomes hot reduce the flame to low; add bay leaves, cinnamon, cloves, cardamom and roast for 30 seconds.
  • Add Jeera and fry for 10 sec.
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  • Add Onion paste and saute till the raw onion smells completely goes (It will take roughly 3min)
  • Add ginger-garlic paste and saute till raw smell goes.
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  • Add tomato-cashew paste and saute. Close the saucepan lid and cook for 2min.
  • Add turmeric powder, red chilli powder, coriander powder, garam masala, salt and cook for a min on low flame. Do not keep flame on high as you may end up overcooking these masala powders.
  • Add canned chickpea into the saucepan and mix well.
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  • Add 1/2 cup (100ml) of water.
  • Close saucepan lid and cook on low flame for 5-6 min allowing the masala to blend in well with chickpea.
  • Remove saucepan lid.
  • Add a handful of coriander leaves and salted butter on top.
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  • Enjoy this delicious channa masala with chapatis/Poori.

Note:

  1. I have used canned chickpea. If you are going to use dry chickpea, soak it overnight in water and salt, drain it and use.
  2. Instead of grinding onion, you can finely chop it and use it too.
  3. You can tweak the quantity of each ingredient as per your taste and preference.
  4. Curry can be stored in the refrigerator for 1 day.