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Nutrition Facts
Serving Size 1 (273g) Recipe makes 6 servings The following items or measurements are not included below: ground roasted cumin seeds amchoor powder
Calories 243
Calories from Fat 41		(17%)
Amount Per Serving		%DV
	Total Fat 4.7g	7%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 677mg		28%
Potassium 450mg		12%
Total Carbohydrate 43.8g		14%
	Dietary Fiber 9.1g	36%
	Sugars 2.4g
Protein 9.0g		18%
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Channa Masala

Recipe #17471 | 40 min | 20 min prep | add private note

⁽⁶⁰⁾ RATE IT NOW Print Recipe

By: Zeke Koch
Jan 18, 2002

This fabulous chickpea recipe is adapted from Madhur Jaffrey's classic.

SERVES 6 -8 (change servings and units)

Ingredients

1 tablespoon vegetable oil
2 medium onions (peeled and minced)
1 clove garlic (peeled and minced)
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
6 tablespoons chopped tomatoes
1 cup water
4 cups cooked chickpeas or
2 (15 ounce) cans chickpeas, rinsed and drained
2 teaspoons ground roasted cumin seeds
1 tablespoon amchoor powder
2 teaspoons paprika
1 teaspoon garam masala
1/2 teaspoon salt
1/2 lemon (juiced)
1 fresh, hot green chili pepper (, , minced)
2 teaspoons grated fresh ginger

Directions

1
Heat oil in a large skillet.
2
Add onions and garlic and sauté over a medium heat until browned (3-5 minutes).
3
Turn heat to medium-low.
4
Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
5
Stir for a few seconds.
6
Add the tomatoes.
7
Cook the tomatoes until browned lightly.
8
Add chickpeas and a cup of water and stir.
9
Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice.
10
Cook covered for 10 minutes.
11
Remove the cover add the minced chili and ginger.
12
Stir and cook uncovered for 30 seconds.

Questions about this recipe?

Featured Reviews for This Recipe

From: IandMe

On Nov 9, 2009

Anything that comes from Madhur Jaffrey has to not only be easy to make, hard to go wrong, and absolutely delicious! This was a great recipe- and much faster and less labour intensive than the chana I usually make. My only suggestion would be to substitute the liquid from the canned chickpeas instead of (or along with) water. And if the gravy is too thin (which it wasn't for me), the put some of the chickpeas into a blender/food processor and then add to the chana masala. Thanks for posting!!

0 people found this review helpful

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From: BusyBeeHoneyBee

On Oct 2, 2009

This was very good indeed, and very easy to make. The only changes I made were adding some heavy cream at the end because there wasn't quite enough gravy-like liquid for a good curry. (You need something to sop up with rice or naan). Also, I thought that the chickpease could have been a little softer, maybe cover for a bit longer than 10 minutes next time? Also, I didn't use the roasten cumin seeds, amchoor or green chili, and I used canned whole tomatoes and juice to replace the chopped tomatoes and water. Very good though!

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From: Chef #398522

On Dec 7, 2006

This is one of the best indian recipes on the internet. I call it, " my guaranteed crowd pleaser dish" since I serve it every time I have a potluck or guests. Everyone loves it. You just can't go wrong with this one, unless your guests dislike spicy foods. So in those cases, I would suggest you use half or a third of the spices recommended. Either way, this dish produces a wonderful blend of smells and flavors--sweet from the tomatoes, aromatic from the garlic and onions, a touch tangy from the lemon, and spicy from the cumin, cayenne and ginger. I highly recommend this.

9 people found this review helpful

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From: R. Donaldson

On Apr 10, 2002

Awesome. Very easy to make! The best Channa Masala we have ever had. Although, I used a variation for the Amchoor and added extra tomato. It was the very best recipe that I have ever found. Variations: 1) We used Jared "home packed" tomatos and added 1 cup (16 Tablespoons, whole Roma chopped "no liquid" and strained into a measuring cup until all the extra juice was extracted "about 40 minutes") 2)1 cup of the strained tomato liquid was used instead of the water. Add extra liquid if required. Water or juice. Thank you for the best dish ever. Your friends in Canada.

6 people found this review helpful

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