Channa masala/delhi style channa masala/ chickpea curry

chickpeas

🥗Healthier: black beans

💰Cheaper: split peas

Black beans provide a similar texture and flavor, while split peas are often less expensive.

garam masala

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

Homemade blends can be tailored for health and cost.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add heat, while bell peppers are milder and more affordable.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers unique flavor and health benefits.

In a heavy bottom pan, add oil and minced onions.

Start frying the onions on a medium flame for 5 to 6 minutes.

Lower the heat and continue frying until the onions are nicely caramelized into a brown color.

Keep frying until the water content in the onions evaporates and the sugar content caramelizes, giving the onions sweetness and crispiness.

Once the onions are browned and caramelized, add ginger garlic paste and fry for 2 to 3 minutes until the taste of onion and garlic is gone.

Add pureed tomatoes and fry until the moisture has evaporated and the sauce thickens, until oil starts to come to the surface.

Add turmeric powder, chili powder, garam masala, toasted cumin powder, coriander powder, dry amchoor powder, and pomegranate seed powder; fry the spices for 2 to 3 minutes.

Stir in some water and mix well, then add the drained chickpeas.

Season with salt, add more water, and stir well until it comes to a boil.

Cover with a lid and let it simmer for 10 to 12 minutes to develop the flavors.

After simmering, check the channa masala; the sauce should be thickened.

For the Delhi style touch, heat oil on medium flame and add roughly chopped garlic and green chilies; fry for about a minute and a half.

Add toasted cumin seeds, lightly crushed, and give a quick stir.

Pour the whole tempering over the channa masala.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary