Channa Masala


  • 4 cups Cooked Chickpeas
  • 2 medium onions (finely chopped)
  • 1 Green chili (minced)
  • 1 clove garlic (minced)
  • ½  tsp Cumin seeds
  • 2 tsp Fresh ginger (minced)
  • 1 tsp Turmeric powder
  • 1 tbsp  Amchoor powder (optional)
  • 1 tsp Paprika
  • 1 tsp Garam masala
  • 1 tbs  Coriander powder
  • 2 tsp Ground cumin
  • ½ tsp Chilli powder
  • 2 Tomatoes (chopped)
  • 2/3 cup Water
  • 1 ½  tbsp Oil
  • 1/2 a lemon (juiced)
  • Salt to taste

Chana MasalaMethod

  1. In a large skillet, heat oil and add in cumin seeds, onion, garlic, ginger and green chilli. Sauté over medium heat until the onions are lightly browned, about 5 minutes.
  2. Turn the heat down to medium-low and add the coriander powder, ground cumin, chilli powder, turmeric powder, paprika, garam masala and amchoor powder (if using it). Saute the mixture for a minute or two.
  3. Then add the tomatoes and their reserved juices, toss them for 2 minutes.
  4. Add the water and cooked chickpeas. Reduce the heat and simmer, stirring occasionally until the flavours have melded, for about 10-12 minutes.
  5. Then mix in the salt and lemon juice and remove from the heat.

Garnish with coriander leaves and serve them warm with naan, poori, rice or chapatti.

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