The recipe I'm posting will have some Indian names for spices,
as I don't know the English equivalent for some Indian spices.
But, you could get these spices from any Indian grocery store.
Channa masala takes a while to prepare.
1. Soak two cups chick peas (garbanzo beans, not the canned
kind) overnight in water. By morning, they will have bloated upto
twice their original size.
2. Also soak 2 tablespoons "anaardaana"(dried pomegranate seeds)
in water, overnight. In the morning, drain out the water, grind
them to a fine pulp.
3. In a pressure cooker, cook the chick peas with two teaspoons
salt added, for about 20 minutes. I have a cooker that I bought
in India. Indian cookers give a shrill loud whistle to indicate
that now its time to turn the heat to low-medium. So, basically,
I cook the chick peas for 20 minutes on low- medium heat after
the first whistle.
4. In a large frying pan or wide-bottom pot, heat 4 tablespoons
- 5-6 cloves
- Bay leaves (called "Tej pattha"), about 5-6 large sized ones.
- 7-8 whole black peppers
- 1.5 teaspoon minced garlic
- 1.5 teaspoon minced ginger
and fry for a minute or less on low-medium heat. 5. Add two very
large finely chopped (or better, grated) onions. Turn the heat to
medium-high and fry for some more time, till onions are slightly
6. Add a 3-4 ounce can of tomato paste, and one fresh chopped
7. Cook till oil starts appearing on the sides of the pan.
8. You may also have to add about a cup of the chick pea water
(from the pressure cooker) so that the onion-tomato sauce in not
too thick but has the consistency of gravy.
9. Mash about half a cup of the boiled chick peas and add to
the onion tomato sauce, cook for a minute more and then add the
"anaardaana" paste. This paste is responsible for imparting a
10. Add the boiled chick peas along with some more of the water,
depending on how "dry" or "liquidy" you like your Channa Masala.
Remember, when this cools down, its always going to lose some
of the water and become more thick.
11. In the end, add 1/2 teaspoon garam masala, mix well. Turn
off the heat.
12. Garnish with onion (cut into rings) and plenty of finely
If you like your Channa Masala hot, you may add a teaspoon of
"red chilli powder" just before adding the tomato paste.