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.

Ingredients

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

Salt

Method

• 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

Tips:

• 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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