Chana masala also known as chhole masala or channay (plural) is a popular Punjabi dish in Indian cuisine and Pakistani cuisine. The main ingredient is chickpeas cook together with onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder (amchur), crushed pomegranate seed (anardana) and garam masala. It is fairly dry and spicy with a sour citrus note.
Adapted with changes from Smitten Kitchen
- 1 tablespoon vegetable oil
- 2 medium onions, minced
- 1 clove garlic, minced
- 2 teaspoons grated fresh ginger
- 1 fresh, hot green chili pepper, minced
- 2 springs of curry leaves
- 1 tablespoon ground coriander (used seeds and ground)
- 2 teaspoons ground cumin (used seeds and ground)
- teaspoon ground cayenne pepper (omit)
- 1 teaspoon ground turmeric
- 2 teaspoons cumin seeds, toasted and ground
- 1 tablespoon amchoor powder (omit)
- 2 teaspoons paprika (omit)
- 1 teaspoon garam masala
- 5 medium size tomatoes, chopped small
- 2/3 cup water
- 2 cups dried chickpeas (soaked overnight and cook with pressure cooker till soft)
- teaspoon salt
- lemon (juiced)
- Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Add in curry leaves and stir to mix.
- Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor, paprika and garam masala. Cook onion mixture with spiced for a minute or two.
- Then add the tomatoes, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.