Apr 24, 2013

Channa Masala | Choley

Chickpeas filled with a blend of different spices like paprika,  turmeric, cinnamon, cloves, cardamom,  ginger and garlic. It is a traditional vegetarian curry in North Indian cuisine.


1 cup Chickpeas, soaked overnight or 1 can of Garbanzo beans
1 Onion
1 Tomato
1 small stick of cinnamon
3 Cloves
1 Cardamom
3 cloves of Garlic, minced
1 small piece of Ginger, ginger
1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1 tsp Spanish paprika or Kashmiri Red chili powder
1 Tea bag (optional)
4 tsp Oil or 2 tsp butter


  • In a pressure cooker, cook chickpeas with a tea bag , 1/2 tsp salt and 3 cups of water. Discard tea bag after chickpeas has cooked, but retain water for further use

  • In a heavy bottom pan, heat oil, add cinnamon, cloves, cardamom, minced ginger and garlic. Saute for few seconds and then add onion paste

  • Fry until raw smell goes out

  • Add Tomato puree, turmeric powder, coriander powder,  and paprika (or red chili powder), simmer for 5 minutes

  • Add boiled chickpeas with water. Adjust salt as per taste. Simmer for 10 minutes until gravy thickens

  • Serve hot with Battura , onions and lemon wedges
  • Use tea bags to cook chickpeas. It helps to give color
  • I used paprika because for color and taste. You can also you kashmiri red chili powder
  • It tastes best when cooked 2-3 hours before serving. This allows chickpeas to absorb flavors from spices.
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