Channa Masala

Servings : Serves 3

I just love this spicy dish, it tastes absolutely fantastic especially when nice and hot! YUM! Ideal as a starter but just as good as an evening snack.


  • 2 cups chickpeas, boiled or drained from the can
  • 1 large onion, chopped fine
  • 2 tomatoes, skin removed then chopped fine
  • 1 tbsp tomato paste
  • 1 tbsp grated raw mango
  • 4 tbsp oil
  • 1 tsp garlic paste
  • 2-3 chopped green chilies
  • 1 tbsp coriander powder
  • 2 tsp cumin powder
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp cumin seeds (optional)
  • 1 tsp garam masala
  • juice of half a lemon
  • salt to taste


First, mix all the powdered spices n cumin seeds with a bit of water and set aside.

Heat the oil then add the onions, stir fry them until soft, then add the garlic paste. Fry for a minute then add the tomatoes, tomato paste, grated mango and the spice paste. Cook together until the tomatoes are soft and mushy, then add the chickpeas, chopped chilies, salt and water.

Cook together covered for about 10 minutes on medium heat until the sauce thickens, then uncover and let it cook for another 5-10 minutes. Taste and adjust spices and salt. Squeeze in the lemon juice and turn off the heat. Garnish with coriander and serve hot!

You can add limro/curry leaves to this recipe if you like. If using the curry leaves, add them in the pan just before the onions.

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