Channa Masala

From: Chef #1281797

On May 29, 2009

This was so delicious. I also added a bay leaf and 2 cardamom pods in the beginning, added less water because i like a thicker consistency, and i didn't have the amchoor so i just added half a squeezed lemon. It was really, really delicious. Will be making it again, Oh yes!!

From: Aunt Cookie

On May 24, 2009

I liked this pretty well, and I think I'd make it again with a few adjustments. I usually really love Indian food, and I'm not sure what was missing for me with this one...I think part of it was that the sauce was a bit too thin for my taste. I might try to thicken it if I made this again. I think I might also add some more vegetables to this next time around...maybe some cauliflower and carrots. Thanks for sharing this healthy recipe!

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.

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.