Quick and Easy Channa Masala for Busy Weeknights

Quick and Easy Channa Masala for Busy Weeknights

Ingredients:
  • 2 cups chickpeas (garbanzo beans), soaked overnight or 1 can of chickpeas
  • 2 tablespoons oil (vegetable or olive oil)
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, slit
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 1 teaspoon channa masala powder (optional)
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)
  • Lemon wedges (for serving)
Instructions:
  1. Prepare the Chickpeas:
    • If using dried chickpeas, drain and rinse them after soaking overnight. Cook them in a pressure cooker with 4 cups of water and a pinch of salt for 15-20 minutes, or until tender. If using canned chickpeas, drain and rinse them well.
  2. Cook the Onions:
    • Heat oil in a large pan over medium heat. Add cumin seeds and bay leaf. When the cumin seeds start to sizzle, add the chopped onions. Sauté the onions until they turn golden brown.
  3. Add the Spices:
    • Add the ginger-garlic paste and green chilies to the pan. Cook for 2 minutes until the raw smell disappears.
    • Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well and cook for another minute.
  4. Add Tomatoes:
    • Add the chopped tomatoes to the pan. Cook until the tomatoes become soft and oil starts to separate from the mixture.
  5. Combine Chickpeas:
    • Add the cooked chickpeas to the pan. Mix well with the onion-tomato-spice mixture.
    • Pour in about 1 cup of water (use the water from cooking the chickpeas if using dried chickpeas) to get the desired consistency.
  6. Simmer:
    • Add salt to taste, garam masala, and channa masala powder (if using). Mix everything well. Cover the pan and let it simmer on low heat for 15-20 minutes, allowing the flavors to blend together.
  7. Finish and Serve:
    • Once the channa masala has thickened and the chickpeas are fully coated with the spicy gravy, turn off the heat.
    • Garnish with freshly chopped coriander leaves.
Serving:
  • Serve hot with rice, roti, naan, or any flatbread.
  • Add a squeeze of lemon juice for extra tanginess.
Tips:
  • Adjust the spices to suit your taste preferences.
  • For a richer flavor, you can add a tablespoon of butter or cream towards the end of cooking.
  • If you prefer a thicker gravy, mash some of the chickpeas with the back of a spoon while simmering.

Enjoy your delicious homemade channa masala!