Chatpata Channa Masala
Recipe
Intro
You will be surprised at how simple this dish is but how delicious it is. Channa masala usually has a dry gravy and is usually slightly tangy.
Chickpeas are cooked in so many different ways and this is one of my quick meals I make when I don’t have much time.
Prep Time
10 Min
Cook Time
35 Min
Serving
4
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What you need
- 2 tins of chickpeas drained
- 1 large onion
- 1/2 tbsp Kashmiri chilli powder (mild)
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp dried fenugreek leaves
- 1 tsp salt
- 1/2 tbsp chaat masala
- 1 tsp garlic powder
- 1/2 tsp ginger powder
- 3-4 tbsp plain greek yoghurt (heaped)
- 1 tsp garam masala
- Chopped coriander for garnishing
Getting it done
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Step-1
Heat up 1/4 cup of oil in a pot and add the onions thinly sliced. Fry them for a few minutes until they have softened.
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Step-2
Add approximately 100ml of boiling water, cover and cook for a few mins until the onions are really soft.
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Step-3
Remove the lid, and fry on a high heat for a minute or so until the water has dried.
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Step-4
Next, add all of the spices except the garam masala. Mix everything together and fry for 5-6 minutes adding splashed of hit water and stirring continuously.
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Step-5
Then add the chickpeas, mix and fry for a few mins adding splashes of hot water if needed.
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Step-6
Now add the greek yoghurt. Mix and cook on a high flame until the yoghurt has cooked out, which will take a few minutes. Keep stirring continuously.
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Step-7
Add 1/2 cup of boiling water, to the chickpea masala, and cover cook on a low heat for 10-15 minutes.
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Step-8
Remove the lid and mash some of the chickpeas using the back of your spoon to thicken the masala.
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Step-9
Add 1 tsp of garam masala and garnish with the chopped coriander.
Tips
- Serve with puris, roti, naan, parathas or rice.
- You can buy my curry spice mix and garam masala to make your life easier, and save you from measuring out the spices separately.
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