Best 2 Channa Masala Chickpea Curry Recipes

**Channa Masala: A Flavorful and Versatile Chickpea Curry**

Channa masala, also known as chole masala, is a classic Indian dish that combines tender chickpeas in a rich and flavorful gravy. This delightful curry is a staple in many Indian households and is enjoyed by people of all ages. The combination of aromatic spices, creamy tomatoes, and hearty chickpeas creates a satisfying and nutritious meal that can be easily customized to suit different preferences.

This recipe article provides a step-by-step guide to preparing channa masala at home, along with variations and additional recipes to explore the diverse flavors of chickpea curry. Discover how to make a traditional channa masala with a blend of spices, a rich tomato base, and creamy coconut milk. Learn to create a quick and flavorful channa masala using a slow cooker, perfect for busy weeknights. For those who prefer a vegan option, there's a recipe for a delicious channa masala made with plant-based yogurt and creamy cashew sauce.

Additionally, this article includes a recipe for a refreshing chickpea salad, an excellent side dish or light lunch option. With its vibrant mix of chickpeas, vegetables, and a zesty dressing, this salad is both healthy and flavorful.

Whether you're a seasoned cook or a beginner, this article has something for everyone. Dive into the world of channa masala and explore the delightful flavors of this beloved Indian dish.

Here are our top 2 tried and tested recipes!

CHANNA MASALA (CHICKPEA CURRY)

Channa Masala (Chickpea Curry) image

Fantastic Indian vegetarian curry recipe that I got from my mom. This is great with Indian bread (parathas, naan) or with rice. This is my husband's favorite!

Provided by vburrito

Categories World Cuisine Recipes Asian Indian

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

2 tomatoes, diced
1 onion, chopped
1 (1 inch) piece fresh ginger, peeled and roughly chopped
1 tablespoon rice flour
1 tablespoon olive oil
1 teaspoon cumin seeds
2 (15 ounce) cans garbanzo beans, rinsed and drained
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon chopped fresh cilantro

Steps:

Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.

Nutrition Facts : Calories 246.3 calories, Carbohydrate 42.6 g, Fat 5.4 g, Fiber 8.3 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 1007.4 mg, Sugar 4.4 g

SUBRU UNCLE'S CHANNA MASALA(DELICIOUS CHICKPEA CURRY WE ALL LOVE

Subru Uncle's Channa Masala(Delicious Chickpea Curry We All Love image

This goes well in my house. It was taught to me just the day before I left Oman for Orlando by Subru uncle who has worked for 13 years as a chef in my house. For this recipe, the tamarind juice must be prepared by soaking a 3 inch piece of tamarind in 1 1/2 cups of hot water, squeezing the tamarind piece and extracting the juice. Then collect the required amount of the same in a cup and use.

Provided by Charishma_Ramchanda

Categories Curries

Time P1DT45m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

2 cups chickpeas, soaked overnight in plenty of water
4 small onions, peeled, washed and finely chopped
5 -6 garlic cloves, peeled, washed and finely chopped
2 inches fresh ginger, peeled, washed and finely chopped
1 -2 medium green chili, washed, ends trimmed and slit
1 tablespoon cumin seed
4 tablespoons pure wesson canola oil
1 1/2 teaspoons turmeric powder
3 teaspoons coriander powder
2 bay leaves
1/2 teaspoon baking powder
1/4 cup water, to cook tomatoes
2 medium tomatoes, washed, peeled and finely chopped
3/4 teaspoon red chili powder
3 teaspoons salt
1 teaspoon garam masala powder
1/2 cup tamarind juice

Steps:

Soak the chickpeas overnight in a large pot in lots of water.
The next day, throw out the water in which the chickpeas were soaked, wash them well, and then add fresh water to the pot.
Bring to a boil.
If the chickpeas were not soaked overnight in water, then it will be hard to bring them to a boil and to cook them soon. In that case, add the baking powder to the pot of chickpeas and water, and, then bring to a boil. The chickpeas will boil quickly with the addition of baking powder.
Boil until the chickpeas are tender.
Remove from heat and keep aside.
Heat oil in a large pot on high flame.
Once its hot, toss in the cumin seeds.
Allow to crackle.
Tear the bay leaves into 2 parts, add to the pot and saute for 10 seconds. {Chef's Tip: If the bay leaves are torn and then added to the pot, it brings out the aroma better}.
Once they stop crackling, toss in the ginger, garlic, onions and green chilli.
Stir-fry on medium flame until the raw smell of the ginger and garlic is gone and the onions are browned.
Add turmeric, red chilli and corriander powders.
Mix well and stir-fry for 5 minutes on medium flame.
Then add the tomatoes, mix well and cook on medium flame for 5 minutes.
Add 1/4 cup water, stir well and cook on high flame until the tomatoes are extremely softened.
The consistency of the tomato mixture should be mushy and in simpler words, really soft.
Add 3 tsps.
of salt.
Mix well.
Add a little shy of 1/2 cup tamarind juice.
Stir in garam masala powder.
Mix well, then add the cooked chickpeas, 1 1/2 cups of water and about 1 1/4 cups of water in which the chickpeas were cooking.
Mix well and boil on high flame for 10 minutes.
Remove from heat, garnish with corriander leaves and serve hot with parathas/rice/rotis/white bead with yogurt on the side.

Tips:

Use dried chickpeas for the best flavor and texture. Soak them overnight or for at least 8 hours before cooking.
If you're short on time, you can use canned chickpeas. Just rinse them well before using.
Use a variety of spices to create a flavorful curry. Garam masala, cumin, coriander, and turmeric are all good choices.
Don't be afraid to adjust the heat level of the curry to your liking. Add more chili peppers for a spicier curry, or omit them altogether for a milder one.
Serve channa masala with rice, naan, or roti.

Conclusion:

Channa masala is a delicious and versatile dish that can be enjoyed by people of all ages. It's a good source of protein, fiber, and vitamins, and it's also relatively easy to make. Whether you're a seasoned cook or a beginner, this channa masala recipe is sure to be a hit.