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.
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.
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.
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.
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