Ingredients for Channa Masala
- Canola Oil
- 2 star anise
- Cinnamon Sticks
- Whole Cloves
- Mustard Seeds
- Whole Black Peppercorn
- Black Cardamom Pods
- Onions
- 2 tablespoons tomato paste
- 1 cup water
- 2 cups canned chickpeas (drained and rinsed)
- Plain Yogurt
- 1 tablespoon garam masala
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How to Make Channa Masala
- Heat 2 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
- 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.
- Cook slowly, stirring occasionally, for 30-45 minutes, until the mustard seeds are nearly burnt.
- Using a slotted spoon, carefully remove and discard the whole spices, leaving the infused oil in the pot.
- 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).
- Stir in 2 tablespoons of tomato paste and 1 cup of water. Simmer for 10 minutes.
- Add 2 cups of canned chickpeas (drained and rinsed) and simmer for 20 minutes more.
- Stir in 1 cup of plain yogurt and 1 tablespoon of garam masala.
- 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