Channa Masala (Chickpea Curry)
- 1 tablespoon coriander seed
- 1 teaspoon cumin seed
- 1 teaspoon fennel seed
- 2 whole cloves
- 2 green cardamom pods
- 1 teaspoon black peppercorns
- 1 small (5cm/2") cinnamon stick (or 1t ground cinnamon added later with the turmeric)
- 2 medium onions (peeled, cut in half and sliced into half-rounds)
- 1 tablespoon neutral oil or ghee or coconut oil
- 3 cloves garlic (peeled)
- 1 cube fresh ginger (about 2.5cm/1", peeled)
- 1 teaspoon turmeric
- 1 teaspoon Kashmir red chili powder (you can sub cayenne for this but you will probably want less)
- 2 tablespoons neutral or coconut oil
- 1 teaspoon brown mustard seeds
- 1 pinch asafoetida (hing)
- 1 long Indian green chili (optional, slit from the middle to the end)
- 398 milliliters can chickpeas (14oz, drained: you can use home cooked chickpeas instead)
- 3 Roma tomatoes (chopped, or 1 large "regular" tomato)
- salt to taste
Toast the whole spices individually (see previous recipe/video for technique). Let the spices cool and then grind them into a powder using a spice grinder or a clean coffee grinder. If you are using powdered cinnamon instead of cinnamon stick, do not toast it.
You can make the masala well in advance - days or weeks before - so making Channa Masala is quicker and not so daunting.Caramelize one of the onions in 1T neutral oil or coconut oil over medium-low heat for about 15-20 minutes. Put aside to cool. The other onion should remain raw.
You can caramelize the onion earlier in the day or even the night before to make the recipe go faster.In a food processor, blend the raw onion, garlic and ginger with about 1T water to make a smooth paste. Add all of the toasted spice blend listed above (it should be about 2 1/2T) as well as the turmeric and Kashmiri chili powder (and cinnamon if you didn't use the stick) to the paste and process again.
In a heavy pan over medium heat, heat 2T oil (coconut or neutral veg), add a pinch of asafoetida and the mustard seeds. When the mustard seeds start to pop, add your paste. Carefully cook the paste until the oil runs out and you can smell the spices, probably 7 or 8 minutes. You know it is ready when has condensed a bit and the colour is darker.
Add chopped tomatoes, stir and cook for a couple of minutes then add the drained chickpeas and 1 1/2c water and the caramelized onion. Cover and simmer for approx 30 minutes until the tomatoes break down. If it starts to dry out, add more water as needed.
Salt to taste. You can add a spoonful of plain yogurt (dairy or plant based) at the end or temper more spices, if desired, but neither are really necessary.
Channa Masala keeps well both in the fridge and in the freezer, although it will lose a bit of its texture in the freezer. Making a big batch and either eating it over a few days or popping some in the freezer for another meal is a good way to maximize your time.
