Who doesn’t love a good Chickpea Masala Curry? Chickpea Masala, Channa Masala or Chole is one of the most universally loved North Indian curries.
It that tastes absolutely delicious with a giant bhatura or two! Check out my recipe for batura here.
While it’s hard to top Chole Batura, this Chickpea Masala also tastes great with chappati, roti, paratha, kulcha, puri, or even rice! This classic side dish is creamy and comforting, but also protein packed.
Bonus: it’s totally vegan! Always a good choice for any meal.
Chickpea/Channa Masala
Cuisine: Indian, North Indian6
servings20
minutes20
minutes300
kcalA North Indian style curry that includes Chickpeas simmered in a tomato and onion gravy
Ingredients
2 cups cooked chickpeas ( or 2/3 cup dry chickpeas)
- Masala Paste
2 tbsp oil
2 cloves of garlic
1 inch ginger
2 medium yellow onions (roughly chopped)
2 medium tomatoes (roughly chopped)
1/2 tsp turmeric
1 tsp red chili powder
- Channa Masala
2 tbsp oil
2 tsp cumin seeds
1 inch ginger (grated)
2 cloves garlic (minced/crushed)
1 tbsp channa masala powder
Salt to taste
A handful of cilantro (finely chopped)
Instructions
- Cook 2/3 dry cup of chickpeas in a pressure cooker or an Instant Pot.to get 2 cups of cooked chickpeas (see “Notes” section below for cooking instructions). Alternatively, you can use a 16 oz can ( 2 cups) of cooked chickpeas. Keep aside.
- Make the Masala Paste
- Heat 2 tbsp of oil in a sauté pan at a medium flame.
- Add 2 cloves of garlic and 1 inch of ginger. Sauté for a few minutes till aromatic.
- Add 2 medium yellow onions (roughly chopped) and sauté till translucent.
- Then, add 2 medium tomatoes (roughly chopped). Sauté for a few minute until the oil releases from the sides.
- Add 1/2 tsp of turmeric and 1 tsp red chili powder. Sauté for a few minutes until the raw smell of turmeric goes away.
- Take off flame and let cool.
- Transfer to a blender. Add a few cooked chickpeas to create a thicker gravy. Blend smooth.
- Make the Channa Masala
- In the same sauté pan, add another 2 tbsp of oil.
- Add 2 tsp cumin seeds. Sauté for a few minutes till they become slightly brown.
- Then, add 1 inch ginger (minced/crushed) and 2 cloves garlic (minced/crushed). Sauté till aromatic.
- Pour in the blended masala. Let simmer for a bit.
- Mix in 1 tbsp channa masala powder.
- Add a little water if the gravy is too thick.
- Cook covered for a few minutes until the masala comes to a boil.
- Add the cooked chickpeas. Mix well.
- Add salt to taste and more water, if required.
- Crush 1/2 tsp of kasuri methi with your hands and sprinkle on top. Let cook covered for a few more minutes.
- Finally, take off flame and garnish with a handful of finely chopped cilantro. Enjoy! 🙂
Notes
- If you are cooking your chickpeas, I would suggest you soak them overnight in enough water to completely cover them. If cooking in a pressure cooker, cook at medium heat for 5 whistles. If cooking in an Instant Pot, cook soaked chickpeas for 10-15 min or dry chickpeas for 35-40 min.
- You can find Channa Masala in Indian Grocery Stores or in the Indian Section of many standard Grocery Stores. Alternatively, you can use Garam Masala.
- I prefer to crush my garlic via a mortar and pestle. You could finely mince by hand or use a pre-made garlic paste.
- I prefer to grate my ginger. Alternatively, you could use a pre-made ginger paste.
- There are many versions of this recipe. This is my tried and true version that I learned from my Mother. I hope you love it!
- Vegan Option: This recipe is Vegan! 🙂
Did you make this recipe?
I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.
