Channa Masala

Channa Masala Recipe - Authentic Indian Vegetarian Dish

Region / culture: India | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Channa Masala is a popular Indian dish made with chickpeas cooked in a flavorful and aromatic tomato-based sauce. This dish is packed with spices and flavors that will tantalize your taste buds and leave you craving for more.

History

Channa Masala has its origins in Northern India, where it is a staple in many households and is often served with rice or bread. The dish has been enjoyed for centuries and has evolved over time to include various spices and ingredients to enhance its flavor.

Ingredients

2 tins of chickpeas, ready-boiled and rinsed
1 tin of chopped tomatoes
1 large onion, chopped into long thin strips
3 medium potatoes, peeled and chopped into bite-sized chunks
chunks of frozen, pre-pulped garlic, ginger, and green chile
spices: turmeric (halidi), garam masala, ground coriander, salt
seeds: onion seed and cumin (jeera) seeds
a large pot to pour 2 or 3 tbsp of vegetable oil

How to prepare

Heat the oil in a pot until hot. Add the onion and cumin seeds and cook for about 20 seconds until they start to pop and sizzle. Then add the chopped onions and fry until lightly browned.
Next, add the thawed chunks of pulped ginger, garlic, and chili. Stir-fry on medium heat.
Add the tin of chopped tomatoes and stir-fry for about 5 minutes on medium-to-high heat until the oil starts to separate from the onion and tomato mixture. Then add the following spices:
- 2 tsp of salt
- 2 tsp of ground coriander
- 2 tsp of garam masala
- 1.5 tsp of turmeric
Thoroughly stir all the ingredients on medium flame.
Add the tin of chopped tomatoes and spices.
Add the chunks of potato and stir until well coated in spices. Then add around 3 smallish glasses of water to the pot, cover with a lid, and bring to a boil. Let it simmer on low heat for about 20 minutes to soften the potatoes.
Add the potato chunks.
Add 3 small glasses of water and bring to a boil.
After about 20 minutes, check if the potato chunks are soft. Then add the drained, already-boiled chickpeas. Stir everything together and add another small glass of water to the pot. Bring to a fierce boil and then reduce the heat to simmer with the lid partially on.
Add the chickpeas.
Add another glass of water and simmer for a while.
After about another 15 minutes of simmering, add freshly chopped or frozen coriander leaves and stir everything in. Keep it simmering for about 10 more minutes. Then turn off the heat, cover tightly with the lid, and let it stand for around 15 minutes while you prepare some basmati rice or warm pita bread. It's now ready to serve!

Variations

Add spinach or kale for an extra boost of nutrients.
Use coconut milk for a creamy and rich sauce.
Garnish with fresh cilantro or mint for added freshness.

Cooking Tips & Tricks

Make sure to rinse the chickpeas thoroughly before using them to remove any excess salt or preservatives.

- Adjust the amount of spices according to your taste preferences. You can always add more or less to suit your palate.

- For a creamier texture, you can blend some of the chickpeas with the sauce before adding the rest of the ingredients.

- To enhance the flavor, you can toast the cumin seeds before adding them to the dish.

Serving Suggestions

Channa Masala can be served with steamed rice, naan bread, or roti. It can also be enjoyed on its own as a hearty and satisfying meal.

Cooking Techniques

Simmer the dish on low heat to allow the flavors to meld together.

- Stir occasionally to prevent sticking and ensure even cooking.

- Adjust the seasoning as needed to suit your taste preferences.

Ingredient Substitutions

Use canned tomatoes instead of fresh tomatoes for convenience.

- Substitute sweet potatoes for regular potatoes for a different flavor profile.

- Use vegetable broth instead of water for added depth of flavor.

Make Ahead Tips

Channa Masala can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish with a dollop of yogurt, a sprinkle of chopped nuts, or a drizzle of lemon juice for a pop of color and flavor. Serve in a decorative bowl or plate for an elegant presentation.

Pairing Recommendations

Channa Masala pairs well with a side of cucumber raita, mango chutney, or pickled onions. It also goes well with a refreshing glass of lassi or chai tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Channa Masala contains approximately 300 calories, making it a relatively low-calorie dish that can be enjoyed as part of a balanced meal.

Carbohydrates

Channa Masala is a rich source of carbohydrates, with each serving containing approximately 45 grams of carbs. Carbohydrates are essential for providing energy to the body and are an important part of a balanced diet.

Fats

Each serving of Channa Masala contains around 10 grams of fats, primarily from the vegetable oil used in cooking. It is important to consume fats in moderation as they are high in calories and can contribute to weight gain if consumed in excess.

Proteins

Chickpeas are a great source of plant-based protein, with each serving of Channa Masala providing around 15 grams of protein. Protein is essential for building and repairing tissues in the body and is important for overall health.

Vitamins and minerals

Channa Masala is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and potassium. These nutrients are important for supporting the immune system, maintaining healthy vision, and regulating blood pressure.

Alergens

Channa Masala may contain allergens such as gluten (if served with bread) and nuts (if garnished with nuts). It is important to check for allergens before consuming the dish, especially if you have food allergies.

Summary

Channa Masala is a nutritious and flavorful dish that is rich in carbohydrates, proteins, vitamins, and minerals. It is a great option for vegetarians and vegans looking to add more plant-based protein to their diet.

Summary

Channa Masala is a delicious and nutritious dish that is perfect for vegetarians and vegans. Packed with protein, vitamins, and minerals, this flavorful dish is sure to become a favorite in your household. Enjoy it with rice, bread, or on its own for a satisfying and wholesome meal.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Channa Masala. It was many years ago, during a trip to India with my husband. We were exploring the bustling streets of Mumbai, taking in the vibrant sights and sounds of the bustling city. As we wandered through the narrow alleyways, we stumbled upon a small, bustling food stall selling delicious-looking dishes that filled the air with mouthwatering aromas.

Curious, we approached the stall and struck up a conversation with the friendly chef behind the counter. He told us that he was making Channa Masala, a popular Indian dish made with chickpeas and a flavorful blend of spices. Intrigued, I watched as he expertly prepared the dish, adding a medley of spices and herbs that filled the air with an intoxicating fragrance.

As he spooned the piping hot Channa Masala into a bowl and handed it to me, I took my first bite and was immediately hooked. The rich, savory flavors danced on my tongue, leaving me craving more. I knew then and there that I had to learn how to make this dish for myself.

Back home, I set out to recreate the delicious Channa Masala that I had tasted in Mumbai. I spent hours in the kitchen, experimenting with different combinations of spices and ingredients until I finally came up with a recipe that captured the authentic flavors of the dish.

Over the years, I have continued to refine and perfect my recipe for Channa Masala, incorporating tips and techniques that I have learned from friends, family, and other seasoned cooks. Each time I make the dish, I am reminded of that fateful day in Mumbai when I first tasted its tantalizing flavors.

One of my favorite memories involving this recipe was when I shared it with my dear friend Sarah, who was visiting me from out of town. Sarah had always been curious about my culinary adventures and was eager to learn how to make Channa Masala.

Together, we spent an afternoon in the kitchen, chopping, sautéing, and simmering the ingredients to perfection. As the fragrant aroma of the spices filled the room, Sarah and I bonded over our shared love of cooking and the joy of creating something delicious from scratch.

When we finally sat down to enjoy our homemade Channa Masala, Sarah's eyes lit up with delight as she took her first bite. She marveled at the complex flavors and textures of the dish, savoring each mouthful as if it were a precious gift.

As we finished our meal, Sarah turned to me with a smile and said, "Thank you for sharing this recipe with me. It's not just a dish, it's a piece of your heart and soul." I was deeply touched by her words and knew that my love for cooking had truly made a difference in someone else's life.

Since that day, I have continued to pass down my recipe for Channa Masala to friends, family, and anyone who shows an interest in learning. I take pride in knowing that this dish, which holds such a special place in my heart, has the power to bring people together and create lasting memories.

As I sit here now, reflecting on the journey that led me to discover the recipe for Channa Masala, I am filled with gratitude for the experiences and people who have shaped my love for cooking. Each time I make this dish, I am reminded of the joy and fulfillment that comes from sharing something delicious and meaningful with others.

And so, I will continue to cook, create, and share my recipes with the world, knowing that each dish carries a story and a memory that is uniquely mine. Cooking is not just about nourishing the body, but also the soul, and I am grateful for the opportunity to spread love and joy through the food that I make.