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Test Kitchen Approved

Channa Masala

Channa Masala

Channa Masala

Recipe By Savory Spice Test Kitchen

Yields

6 servings

Recipe By Savory Spice Test Kitchen

Warm, mild, and comforting, this classic Indian dish uses Garam Masala and tomatoes to make chickpeas the star of any mealtime show.

Ingredients

4 cloves garlic

2 to 3 red Thai chiles

1 (1-inch) knob ginger, peeled and roughly chopped

2 Tbsp. lemon juice, divided


2 Tbsp. vegetable oil or ghee

1 large white onion, finely diced

¼ tsp. baking soda


¾ cups water, divided

1 (14 oz.) can whole tomatoes

2 (14 oz.) cans chickpeas, drained and rinsed

1 cups chopped cilantro


Savory Spice ingredients in this recipe

  • Salt & Pepper Tableside Seasoning

    Salt & Pepper Tableside Seasoning may seem like an obvious, simple one to always have on hand – but this salt and pepper mix is a Savory Spice ...

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  • Garam Masala Blend

    Garam Masala is the most popular spice blend in India, and is often used as a finishing seasoning in Punjabi cuisine, just like how salt & pepp...

    View full details
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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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Directions

In a small food processor, combine garlic, chiles, ginger, 1Tbsp. lemon juice, and Mayan Sea Salt. Process to a fine paste and reserve. Heat oil or ghee in a large pan over medium-high heat until shimmering. Add 2 tsp. Garam Masala and fry until fragrant, about 15 seconds. Add onion and baking soda. Cook, stirring frequently, for 3 to 4 min. or until onions leave a brown coating on bottom of pan. Add 1 Tbsp. water and scrape up brown coating from pan. Continue this process for 10 min. or until onions are deep brown. Add reserved paste and 1 tsp. Garam Masala and stir to combine. Add tomatoes and crush with a whisk or potato masher. Add chickpeas, most of the cilantro, and 1/2 cup water. Bring to a boil, cover, then reduce heat to a gentle simmer. Cook, stirring occassionally, for 30 min. or until liquid has reduced to a thick stew. Stir in remaining 1 tsp. Garam Masala and 1 Tbsp. lemon juice. Season with salt and pepper to taste. Garnish with remaining cilantro.