Channa Masala (Chickpea Curry), a tasty, fulfilling vegan dish, is the perfect weekend family food. Boiled chickpea in a thick gravy served with fried bread (puri) is a perfect brunch to relish. A mouth-watering and flavorful Indian chickpea curry that is enjoyed by people across India and also famously served in restaurants.
Channa Masala is the common name for this chickpea curry in India and every region has its own version of it.
My recipe for this is a restaurant-style curry which is a common yet delectable version of channa masala (chickpea curry)that can be enjoyed at home as well. This is one of the best recipes of chickpea curry that can be enjoyed on regular basis for a vegetarian meal.
In this recipe, chickpea is cooked in aromatics like ginger-garlic, onions and some dried spices with tomato puree to give a little sour taste. This dish is accompanied by many other side dishes like basmati rice, parathas, bhatura (puffed deep-fried bread) and puri.
Today, I have made this appetizing chickpea curry with Puri which is fried Indian bread made of wheat flour. This Puri recipe is an instant and quick recipe that is super easy to make and can be enjoyed with many other gravy recipes as well. The texture of this puri is crispy from the outside but soft from the inside which goes really well with chickpea curry.
Author: Kanchan Vaish Singh Preparation Time: 40 to 45 minutes
Cuisine: Indian Cooking Time: 30 to 40 minutes
Serving: 2 to 3
Ingredients
For boiling
1 cup (uncooked) chickpeas, soaked overnight and drained or Tinned chickpeas in water
1 bay leaf
2 black cardamoms
Water for boiling
For masala mix
2 to 3 tbsp oil
1 tsp cumin seeds
A pinch of carom seeds
3-4 black peppercorns
1-2 cloves
1 green cardamom
Salt as per taste
1 large onion, finely chopped
1½ tbsp ginger-garlic paste
1/2 tsp green chilli paste
½ tsp turmeric powder
1 tsp red chilli powder
½ tbsp coriander powder
½ tbsp cumin powder
1 tbsp dried pomegranate pearls (anardana)
½ tsp asafoetida
1 small cinnamon stick
1 cup tomato puree
1 tsp dried fenugreek leaves
100 gm Indian cottage cheese cubes
Chickpea water 1 cup
Chopped fresh coriander leaves for garnish.
Ingredients for fried bread dough
Wheat flour 2 cups
Semolina 1/4 cup
Salt 1/2 teaspoon
oil 1 tablespoon
Water as required
Method for the Puri (fried bread)
In a large bowl, put flour, salt, semolina, oil and mix all well.
Now slowly add the water to the mix and make a smooth dough.
When the dough is smooth and ready then cover it with cling film and leave it for at least 15 minutes.
In a large deep pan, Pour around 2 cups of oil to fry the Puri.
Divide the Puri dough into small balls and roll each one into a 7-8 cm circle.
When the oil is heated then fry each Puri for 30 to 40 seconds, turning once. Take out Puri with the help of a skimmer and drain it on kitchen paper.
Method for Channa Masala (Chickpea Curry)
For uncooked chickpeas, heat a pressure cooker, add sufficient water and chickpeas, bay leaves, black cardamoms and mix all well. Cook on high heat for 7 to 8 whistles, reduce the heat and cook for another 20 minutes or if using tinned cooked chickpeas then directly pour into the masala mix (gravy).
Heat oil in a large pan and add cumin seeds, black peppercorns, carom seeds, cloves and green cardamom. Saute them for 1 to 2 minutes.
Add onion and saute till golden brown then add salt. Add ginger garlic and chilli paste. Add 2 tbsp water.
Now add turmeric powder, chilli powder, cumin powder, coriander powder and mix well on medium heat.
Add 2 tbsp water and reduce the heat to low, add dried pomegranate seeds and asafoetida and saute for 1 to 2 minutes.
Add cinnamon and fresh tomato puree and mix well.
Add fenugreek leaves and cook till the fat separates.
Add cooked chickpeas to the pan and add 1 cup of chickpea water.
Put Indian cottage cheese pieces and cover and cook for another 15 minutes on medium to low heat until thick consistency.
Garnish with coriander leaves.
Serve with Puri/ fried bread and pickled onions
Notes
Adjust spices as per your taste.
Adjust the water in the chickpea as per the consistency.
Dried tea leaves can also be added while boiling the chickpeas to give more colour to them.
Do not fry puri for too long to avoid burning.
Hope you will enjoy this Channa Masala recipe.
Channa Masala can also be enjoyed with Garlic Butter Naan.
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