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Channa Masala

Test Kitchen Approved

Channa Masala

Recipe By Savory Spice Test Kitchen

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

    It may seem simple, but this salt & pepper blend is one of our customers' all-time favorites. It's a super convenient way to add the perfect ba...

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  • Garam Masala Blend

    The most popular spice blend in India, this is as essential to Punjabi cuisine as salt and pepper are in American kitchens. Though intricate marina...

    View full details

  • 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...

    View full details

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.