Channa masala is an Indian chickpeas curry. This simple and easy recipe is a combination of sweet, spicy, and tangy. Made with canned chickpeas, coconut milk, and a few Indian spices, this recipe takes only 15 minutes to cook. And it is absolutely delicious over my coconut turmeric rice.
Table of Content
The humble chickpeas are also known as garbanzo beans. They are called hummus in Arabic and channa in the Indian language. So, now you know that the popular channa masala means chickpeas curry. Channa being chickpeas, and masala being curry.
If you've eaten channa masala in an Indian restaurant, then you know it's a wonderful combination of sweet, spicy, and tangy in a rich deep orange-colored sauce.
And unlike my other Indian recipes, where I try to make it as simple and easy as possible using easy to find ingredients, in this recipe, I've tried to bring you a little more authenticity.
Why make this channa masala?
- It's authentic and delicious. While these are easy to find ingredients, they are best used without substitutes. For example, you can use paprika powder but to keep this authentic I have used the dry rehydrated paprika which gives a deep wonderful color and flavor. And the dates add a touch of sweetness while the tamarind gives that distinct tang you don't get from vinegar or lemon juice.
- The recipe is fairly simple, you don't need to chop many veggies because you just blend them in a food processor.
- The cooking itself takes 15 minutes because we use pre-cooked chickpeas or canned chickpeas.
- It's also versatile. Channa means 'chickpeas' in India so this is a chickpea curry but, of course, you can use other beans and make a bean curry instead, using this recipe.
- Today, I have served it over my flavorful coconut turmeric rice. But it is also absolutely delicious with fresh roti, chapati or even plain steamed rice.
Ingredients and substitutes
- Chickpeas - We need precooked chickpeas. I am using ones that have been homemade soaked then boiled. But you can also use 2 x 15 oz of canned chickpeas.
- Paprika - I love using dried rehydrated paprika but you can certainly use paprika powder. You can also use all sweet paprika or more hot paprika if you prefer.
- Coconut milk - This is coconut milk, not cream. And if you have to use cream - use just ¼ cup cream with ¼ cup water or it will be too rich.
- Tomato paste - I love the color and richness that the paste adds without all the skin and tomato juice. But you can certainly use 1 cup of finely chopped tomatoes. Make sure to saute it until the tomatoes are cooked thoroughly.
- Date - I've used a large Medjool date but you can use any dates. About 2 tablespoon finely chopped should be good.
- Tamarind paste - Very commonly used in Asian or Indian cooking. And if you don't have tamarind, use 1 teaspoon of vinegar or 1 tablespoon of lemon juice.
Step by step instructions
Masala paste
- Dehydrated paprika - Soak the sweet and hot paprika in a bowl with hot water for 10 minutes. Then, remove and discard the seeds.
Pro tip - If you like it spicy, you can keep the seeds. Use gloves when working with paprika or chilies to prevent hot fingers. - In a food processor or blender – blend the onion, garlic, ginger, and both the soaked paprika using some of the coconut milk or water to help blend the paste.
- Then, add the powders – coriander, cumin, garam masala, and turmeric – blend to a smooth paste. Set aside.
Saute the channa masala
- In a heavy-bottom saute pan or cast-iron skillet, saute the prepared paste in cooking oil until fragrant. Then, add the remaining coconut milk and cook for 2 minutes more.
Pro tip - Keep the heat medium to low to prevent the spices from burning. Add a little water if necessary but cook until you get a nice aroma from the spices. - Next, add the bay leaves, curry powder, and tomato paste and bring it to a boil. Then, add the chopped date and tamarind paste – saute 2 minutes mashing the date so it almost disappears into the thick sauce.
Pro tip - If you find that the dates and tamarind you have a bit dry, soak them in some hot water to soften before you add them to the sauce. This will help them blend easily.
- Finally, add the cooked chickpeas. Season with salt and pepper. Cover and let cook on medium-low for 10 minutes.
Pro tip - The chickpeas are already cooked but we want them to soak up some of the sauce. So, cook for at least 10 minutes. If necessary, add a little water to prevent it from burning at the bottom. - Taste and adjust seasoning and consistency. Add water for more gravy and cook a little more to evaporate excess moisture.
Pro tip - Gravy is great if you are serving this over rice. I like it thicker consistency when serving with Indian bread such as naan, chapati, or roti. - Lastly, garnish with freshly chopped coriander leaves.
More similar recipes
- Black Beans Curry (Indian Recipe)
- Quick and Easy Black Beans Coconut Curry
- Kidney Bean Coconut Curry
- Spinach Tofu Curry
- Mushroom Masala
- See all Indian recipes
Frequently asked questions
This channa masala recipe will keep in the fridge for 5 to 6 days. You can also freeze it for up to a month.
You can use dried chickpeas but you will need to rehydrate and cook them before you add them to this recipe. Chickpeas need to be soaked overnight to be rehydrated and then cooked in boiled water until tender.
Soak the chickpeas in water overnight.
Drain them the next morning.
Put them in a large pot and top with fresh water about an inch higher than the chickpeas.
Bring the pot to a boil then lower the heat to gently simmer for two hours or until the chickpeas are tender
Make sure there is always enough liquid in there.
Channa means 'chickpeas' in India so this is a chickpea curry. But, of course, you can use other beans and make a bean curry instead, using this recipe.
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Printable Recipe
Chickpeas Curry - Channa Masala
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 3 cups (500 g) Chickpeas (precooked or 2 x 15 oz cans)
- 2 tablespoon Cooking oil (or ghee)
- 3 Bay leaves
- 4 Curry leaves ((optional))
- ½ cup (120 ml) Coconut milk
- 1 tablespoon Tomato paste
- 2 Medjool date (chopped fine)
- 1 tablespoon Tamarind paste
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
Masala paste
- 1 cup Onion (roughly chopped )
- 1 tablespoon Garlic (chopped)
- 1 tablespoon Ginger (chopped)
- 2 whole dried sweet Paprika (or (1 teaspoon powder))
- 1 whole dried hot Paprika (or (1 teaspoon powder))
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- ½ teaspoon Garam masala powder
- ¼ teaspoon Turmeric powder
Instructions
Masala paste
- Dehydrated paprika - Soak the sweet and hot paprika in a bowl with hot water for 10 minutes. Then, remove and discard the seeds.Pro tip - If you like it spicy, you can keep the seeds. Use gloves when working with paprika or chilies to prevent hot fingers.
- In a food processor or blender – blend the onion, garlic, ginger, and both the soaked paprika using some of the coconut milk or water to help blend the paste.
- Then, add the powders – coriander, cumin, garam masala, and turmeric – blend to a smooth paste. Set aside.
Saute
- In a heavy-bottom saute pan or cast-iron skillet, saute the prepared paste in cooking oil until fragrant. Then, add the remaining coconut milk and cook for 2 minutes more.Pro tip - Keep the heat medium to low to prevent the spices from burning. Add a little water if necessary but cook until you get a nice aroma from the spices.
- Next, add the bay leaves, curry powder, and tomato paste and bring it to a boil. Add the chopped date and tamarind paste – saute 2 minutes mashing the date so it almost disappears into the thick sauce. Pro tip - If you find that the dates and tamarind you have a bit dry, soak them in some hot water to soften before you add them to the sauce. This will help them blend easily.
- Finally, add the cooked chickpeas. Season with salt and pepper. Cover and let cook on medium-low for 10 minutes.Pro tip - The chickpeas are already cooked but we want them to soak up some of the sauce. So, cook for at least 10 minutes. If necessary, add a little water to prevent it from burning at the bottom.
- Taste and adjust seasoning and consistency. Add water for more gravy and cook a little more to evaporate excess moisture. Pro tip - Gravy is great if you are serving this over rice. I like it thicker consistency when serving with Indian bread such as naan, chapati, or roti.
- Garnish with freshly chopped coriander leaves.
Recipe Notes & Tips
The secret to good Indian food
- Don't make haste. Give the ingredients time to saute, sweat, or simmer.
- Onions, ginger, and garlic are often the base of Indian cooking but they are best used fresh.
- Look with your eyes for the colors and textures, Smell the aroma all these give an indication of the next step
- Read the instructions carefully and make substitutions as recommended.
- Coconut milk is a great substitution for yogurt or cream.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Katie Phan
Thank you! I've tried so many recipes, but this is the tastiest Indian curry I've made so far!
Veena Azmanov
Thank you so much, Katie. So happy to hear your feedback.
Shadi Hasanzadenemati
This was amazing and such a treat! Thank you!