Channa masala is an Indian chickpea 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.
Dehydrated paprika - Soak the sweet and hot paprika in a bowl with hot water for 10 minutes. Then, remove and discard the seeds.
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, and 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.
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.
Finally, add the cooked chickpeas. Season with salt and pepper. Cover and let cook on medium-low for 10 minutes.
Taste and adjust seasoning and consistency. Add water for more gravy and cook a little more to evaporate excess moisture.
Garnish with freshly chopped coriander leaves.
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