Channa Masala ( Chickpea Masala)

 There are so many wonderful ways to eat chickpeas. This is a super recipe from my mother’s kitchen, which can be eaten with anything like bread, puris, rice or tikkis.


Channa Masala ( Chickpea Masala)

Serves 8


1 onion

4 small plum tomatoes

750 grams of white chickpeas (soaked overnight and then boiled – or you can use the canned ones)

1 cup of boiled chickpeas ground with a little water

5 tbsp. garlic and ginger, ground

2 tbsp. kastoori methi ( Dried fenugreek powder)

Channa Masala ( any brand you like MDH or Everest)

1 tbsp. butter



• Heat 2 tbsp. of oil in a cooking pot.

• Add the garlic and ginger and sauté.

• Grind onion and tomatoes together and add to the pot.

• Cover and cook for 20 minutes.

• Add 4-5 tbsp. of channa masala and salt to taste.

• Mix well.

• Add the chickpeas and mix well.

• Add the ground chickpea paste.

• Add 2 tbsp. of kastoori methi.

• Simmer for 20 – 25 minutes till the mixture thickens.

• Add 1 tbsp. of butter.

• Mix well and serve hot with rice, pooris or aloo tikkis.


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