Channa Masala Recipe

Unlock the rich, complex flavors of authentic Channa Masala with this slow-cooked masterpiece! Adapted from a recipe by Shiv at Pithy and Clever, this recipe develops incredible depth over 9 hours in your slow cooker. Tender chickpeas simmer in a fragrant blend of aromatic spices and creamy yogurt, creating a dish that's both comforting and unforgettable. Serve with fluffy basmati rice for a truly divine Indian feast.

Prep Time 30 mins
Cook Time 280 mins
Calories 480 kcal
Protein 28g
Rating 5.0 (1 Reviews)
Channa Masala 24

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Channa Masala

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Channa Masala? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Channa Masala

  1. Heat 2 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
  2. Reduce heat to low and add 2 star anise, 2 cinnamon sticks, 4 cloves, 1 teaspoon mustard seeds, 1/2 teaspoon black peppercorns, and 4 cardamom pods.
  3. Cook slowly, stirring occasionally, for 30-45 minutes, until the mustard seeds are nearly burnt.
  4. Using a slotted spoon, carefully remove and discard the whole spices, leaving the infused oil in the pot.
  5. Add 2 large onions, finely chopped, to the oil and cook very slowly, stirring occasionally, for 2-3 hours, or until the onions are completely limp and a dark mahogany brown. (Consider using a slow cooker for this step, if desired).
  6. Stir in 2 tablespoons of tomato paste and 1 cup of water. Simmer for 10 minutes.
  7. Add 2 cups of canned chickpeas (drained and rinsed) and simmer for 20 minutes more.
  8. Stir in 1 cup of plain yogurt and 1 tablespoon of garam masala.
  9. Simmer for a final 10 minutes, then serve hot with steamed basmati or jasmine rice.

Nutrition Information (Approximate per serving)

Sodium

32 g

Sugar

42g

Fat

9g

Carbs

23g