Teresa's Recipes
Channa Masala
Channa Masala is a beloved Indian dish that celebrates the rich flavors and vibrant spices of South Asian cuisine. This hearty vegetarian dish features tender chickpeas simmered in a luscious tomato-based sauce infused with aromatic spices. Perfectly spiced, with a hint of heat from green chilies and brightness from fresh cilantro and lemon juice, this dish is both comforting and invigorating. Traditionally served with fluffy basmati rice or warm naan, Channa Masala has roots in the Indian subcontinent and is enjoyed by many as a staple in households and restaurants alike.
Ingredients
- 1 cup Water
- 2 tablespoons Oil
- 2 tablespoons Lemon juice
- 1/4 cup, chopped Fresh cilantro
- 1 teaspoon Salt
- 1 teaspoon Garam masala
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 2, slit lengthwise Green chilies
- 2 cups, chopped Tomatoes
- 1 inch, grated Ginger
- 3 cloves, minced Garlic
- 1 large, chopped Onion
- 2 cups, cooked (or 1 can, drained and rinsed) Chickpeas
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 320
- Fat: 10g
- Carbs: 45g
- Protein: 12g
- Sodium: 600mg
- Sugar: 7g
Instructions
- In a large pan, heat the oil over medium heat until shimmering.
- Add the cumin seeds and let them splutter for about 30 seconds, releasing their earthy aroma.
- Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Introduce the chopped tomatoes and slit green chilies to the pan. Cook until the tomatoes have softened and turned mushy, about 5 minutes.
- Sprinkle in the coriander powder, turmeric powder, garam masala, and salt. Mix well to combine the spices with the tomato mixture.
- Add the cooked chickpeas and pour in the water. Stir well to ensure the chickpeas are coated in the sauce.
- Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Remove from heat and garnish with freshly chopped cilantro and a squeeze of lemon juice.
- Serve hot with basmati rice or warm naan, and enjoy!
Tips
- For a creamier texture, add a splash of coconut milk during the simmering phase.
- To increase the heat, add extra green chilies or a pinch of red chili powder.
- Channa Masala can be made ahead of time; the flavors deepen and improve after sitting in the fridge.