Recipe: Tasty Channa Masala (Indian chickpea with gravvy)

Channa Masala (Indian chickpea with gravvy). Once the chickpeas have cooked, rest of the ingredients are very easy to gather and prep. My Mother was a big fan of Chana Masala and Bhindi Masala, the only two North Indian Gravy Recipes that she ate at a restaurant (without garlic) along with poori or naan. Authentic Channa Masala (Indian Chickpea Curry) Channa masala is an Indian chickpea curry.

Heat olive oil in a large skillet over medium heat. Craving an Indian curry for dinner? This vegan chickpea and potato curry is full of flavorful spices, super healthy, and easy to make. You can have Channa Masala (Indian chickpea with gravvy) using 15 ingredients and 7 steps. Here is how you cook that.

Ingredients of Channa Masala (Indian chickpea with gravvy)

1. It's 1 cup of White chickpeas.
2. It's 1 tsp of ginger paste.
3. You need 1 large of bay leaf or a stig of curry leaves.
4. Prepare 1/4 cup of Tomato puree, try to use fresh.
5. Prepare 1 tsp of Turmeric powder.
6. Prepare 1 tsp of garam masala powder.
7. It's 1 tsp of cumin powder.
8. You need 1 tsp of coriander powder.
9. You need 1/2 tsp of red chilli powder.
10. You need 1/4 tsp of pepper.
11. It's 1 tbsp of Lemon juice.
12. It's 1 of green chilly or jalepeno chopped.
13. It's 1 tbsp of oil.
14. You need 1 of Salt to taste (i use a little more than 1tsp).
15. It's 1/2 cup of Water for gravvy. You can also use coconut milk.

Also known as Chana Aloo Masala, this tomato-based curry incorporates the flavors of cumin, cinnamon, clove, star anis, cilantro, and more. Chana masala, also called Chole in Punjabi, is one of the most popular North Indian and Pakistani vegetarian curries. It's an easy weeknight dinner that's healthy, naturally vegan, and gluten-free. This recipe makes tender, flavorful chickpeas in a perfectly spiced curry and requires simple ingredients that are commonly used in South Asian cooking.

Channa Masala (Indian chickpea with gravvy) instructions

1. soak chickpeas overnight in water.
2. Pressure cook the chickpeas until soft for a couple of whistles.
3. Heat oil in a saucepan, add ginger and bay leaf or curry leaves and saute for few seconds. Then add tomato puree, turmeric powder, cumin powder, coriander powder, red chilly powder, garam masala n pepper and saute till tomatoes are cooked and soft..
4. To this add cooked chickpeas, salt and water (or coconut milk) and stir. Simmer for 20-25 minutes, stirring occassionally. Dont let it dry up, let there be some gravvy...
5. Turn off heat and transfer to a serving plate. Add lemon juice and chillies/ jalapenos..
6. you can also garnish with chopped corriander leaves before serving..
7. Goes well with all kind of breads esp indian breads like Naan, batura (fried bread) etc or even rice.

Chana or chickpeas curry is a very popular dish in North India and the most famous chickpeas curries is Punjabi choley. Punjabi choley is dark in color and has a distinct taste. It comes from the special choley or chana masala spice mix and here is a variation of choley recipe along with homemade chama masala mix. Chana masala is a great part of any Indian meal! I like to serve it with basmati rice, and if I'm feeling fancy a side of garlic naan or homemade chapati.