Channa masala

Updated at: Mon, 15 Apr 2024 03:43:48 GMT

Step 1

If using dry beans, soak chickpeas in a bowl with 6 cups water, for 8-12 hours on counter, or up to 24 hours in the fridge. Drain. (See notes for quick instant pot “soak”)

Step 2

Heat ghee and add whole bay leaves and cumin seeds and fennel seeds stirring 2-3 minutes until fragrant and golden.

Step 3

Add shallots (or onions) Saute until golden and fragrant, stirring often. Add garlic, ginger and diced chili, saute 2-3 minutes.

Step 4

Add all the spices- garam masala, ground cumin, coriander, chili powder, fenugreek, turmeric.

Step 5

Give a stir then add the tomatoes and their juices, stirring constantly, for about 3 minutes, scraping up any browned bits.

Step 6

Once the tomatoes start to break down add the water (if using dry chickpeas), salt, and drained chickpeas. Give a good stir, scraping up any browned bits ( to prevent burn error).

Step 7

Cook for an hour on low heat. Stir occasionally.

Step 8

Taste and adjust salt. If it tastes bitter, add a little sugar or honey ( 1-2 teaspoons) to help balance.

Step 9

If you want it more flavorful, stir in another teaspoon of garam masala, or if you want extra richness, a splash of coconut milk is nice

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Delicious

Easy

Makes leftovers

Special occasion

Spicy