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Chana Masala
Updated Oct. 21, 2023
![Chana Masala](https://static01.nyt.com/images/2023/10/13/multimedia/ZS-chana-masala-gltv/ZS-chana-masala-gltv-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2tablespoons ghee or neutral oil
- 1tablespoon garlic paste or freshly grated garlic
- 1tablespoon ginger paste or freshly grated ginger (from a peeled 2-inch piece), plus more fresh ginger, peeled and sliced into matchsticks, for serving
- 1medium red onion, peeled and finely chopped
- 2Thai green or bird’s eye chiles, chopped
- 1teaspoon cumin seeds
- ¼teaspoon ground turmeric
- ½teaspoon ground coriander
- 1teaspoon Kashmiri or other hot red chile powder
- 4Roma tomatoes, finely chopped
- ¾teaspoon fine sea salt
- 2(15-ounce) cans of chickpeas, drained, or 3 cups of cooked chickpeas (see Tip)
- 2cups unsalted chicken or vegetable stock, or water
- ¾teaspoon garam masala
- 2tablespoons chopped cilantro leaves and tender stems
- Rice or roti and lemon wedges, for serving (optional)
Preparation
- Step 1
In a medium pot, melt ghee on medium heat. Once melted, stir in the garlic, ginger and onion. Continue cooking, stirring occasionally, until the onion softens, 5 to 7 minutes. Stir in the green chiles, cumin, turmeric, coriander and chile powder. Continue stirring for 30 seconds so the spices don’t burn. Add the tomatoes and their juices and salt. Increase the heat to high and cook, stirring often, until the mixture is jammy, 5 to 7 minutes.
- Step 2
Stir in the chickpeas and stock. Bring to a boil, then reduce heat and simmer until the mixture has thickened slightly, 5 to 7 minutes. With the back of a spoon, smash some of the chickpeas against the inside of the pot to thicken the mixture; continue smashing until it reaches the desired thickness.
- Step 3
Sprinkle with garam masala and top with cilantro and ginger. If desired, serve rice or roti and lemon wedges alongside.
- If using dried chickpeas, place 1 pound in a medium bowl and cover with 3 inches of water. Stir in ½ teaspoon baking soda and soak for at least 7 hours or overnight. Drain and transfer the chickpeas to a medium pot. Cover with several inches of fresh water and simmer until tender, 1½ to 2 hours, then drain. Freeze any extra chickpeas in an airtight container for up to 6 months.
Private Notes
Cooking Notes
Been cooking Channa Masala for over 40 years now and my mom did it for 40 odd years before I started. To get the channa masala, always caramelize the onions before adding the giner and garlic. Then add the cumin and coriander seeds which should be roasted and fully ground before use. Add a tablespoon of tomato paste after adding the powdered seeds. Heat until the paste breaks down (minute or two) and then add the chickpeas to the mixture along with a tsp of garam masala. Cook for 15 minutes
about cooking dried chickpeas (I do that since the past century): no baking soda, but I change the water 2 o 3 times, this makes them more digestible. then I cook them in the pressure cooker, 35 minutes, no salt. after tasting that you won't buy canned chickpeas anymore. And they cost a lot less.
Can you give a substitute amount for canned whole or diced tomatoes? Peak tomato season is gone and since the tomatoes are cooked down into the sauce why not use good canned instead of bad "fresh"?
I always double spices in my instantpot, otherwise made as directed
As with other posts, I upped the spices. Was delicious
Actually, Owen, no longer. Cilantro has the advantage of clearly being the herb, at least in common usage, while coriander continues as either the leaves or the seeds. In watching a Hindi talk show online recently, I heard someone ask for the English translation of "dhania" (coriander), and the one offered by an older Indian couple from the audience was cilantro. They were pretty clearly tied to the US, but no one corrected them.
Doubling the spices and aromatics, and blooming a bay leaf, small stock cinnamon, 2 cardamom pods, and 2 cloves in the ghee at the start made this dish a winner.
I used a 14.5oz can of petite diced tomatoes tonight (would have opted for fire roasted if the petite diced didn't need to be used ASAP). Cooked the end of step of 1 twice as long to make it nice and "jammy." My semi carnivore of a husband said while he would have preferred it with lamb, it was delicious. Had to hide some from him so there would be leftovers for my dinner hour an hr later (I can't eat right after cooking, wonder if anyone here relates). The can worked great.
I made so tweaks I can’t comment on the recipe (although the spice combination was amazing) but I want to suggest using a large, not a medium pot.
No stock needed! I soak my chickpeas overnight, then cook them in the pressure cooker with diced garlic, ginger, onion and green chillies. Then tip the contents into the sautéed “masala base” - the other half of the garlic/ ginger/ onion/ chilies plus spices. Tomatoes are optional, per my Punjabi relatives. :) Yum!
To the "elder" who claims it's improper to use the term cilantro in Asian dish: unless I'm conversing with a friend from the UK, I'll keep calling it cilantro in all contexts, thanks. Cilantro at this point is the more widely used word in American English and the type of dish for which it is being employed doesn't make any difference. Languages evolve, notwithstanding protestations of our elders.
Really delicious! I cook lots of chickpea dishes, & this was one of the best ever. Used a green jalapeño, milder than the suggested chili varieties, & seeded it to make it milder. This was still plenty spicy for my taste. Used cayenne for the red chili powder. Had no cilantro. Used sweet lime wedges instead of lemon wedges. Otherwise followed recipe. Served alongside brown rice. Good she said to serve the rice alongside rather than under stew. Rice didn’t get soggy or dilute flavors.
I saw the picture today and made it tonight, simplifying and modifying in the interest of time and my husband’s spice tolerance. I think I came close to the recipe. It was delicious. Very homey and soothing and it was easy to throw together as a one pot meal. A hit with everyone!
I've been making this for years, exactly like this! It's a family favorite.
An elder's favorite nit to pick: For an Asian dish the herb is coriander (leaves) not cilantro, which is just Spanish for coriander. Use the latter for Spanish or Latin American dishes.
4 Serrano chilles and 1/4 tsp cayenne
If I’m using dried chickpeas, what is the weight measurement for this recipe?
This is delicious. Made the recipe as directed. Used cayenne pepper. The dish was very flavorful and had a a lot of heat. To reduce the heat slightly, I added some yogurt, but unsurprisingly, it broke. Next time I think I’ll try some coconut milk or just leave it nice and hot.
Used half a large red onion. Added garam masala and fenugreek to the spices. Added serano pepper...too spicy. Had to add brown coconut sugar and lemon juice to try to tone it down. Otherwise, awesome recipe!
1/2 tsp chile powder, Less jalapeno
Made with 2 serranos and 1/2 tsp. cayenne, served over brown rice. Spicy and delicious.
Really tasty. I have not added lemon before, but it adds nice tang! For the final thickening stage, I recommend using a potato masher, which I have found more comfortable and effective.
1.5 onion; caramel ice first, then add garlic and ginger; Double spices, esp garlic but not Garam masala.
I doubled all the spices including the garlic and ginger. Roasted the cumin seeds then ground them in my mortar and pestle. Added the garlic, ginger and a tablespoon of tomato purée with the other spices after the onions were caramelized. Used only about 1 1/2 cups chicken stock. The dish was delicious!
Caramelize onions before adding spices Double spices tbsp tomatoes spice
Glad I read the reviews and doubled the spices, I should've doubled the garlic and ginger as well. Make sure to season with salt as you go!
As many have noted, double the dry spices, then it’s pretty wonderful.
Needs way more cooking time so that chickpeas aren’t too hard - cover and simmer. Add 5oz baby spinach to really make it a meal.
Roast and grind spices first
Remove from heat in the end, then add lemon juice, cilantro and 2T unsalted butter to the pot and stir. Then serve with a dollop of yogurt. YUM.
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