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Thursday 15 December 2011

Channa Masala ~ Chole ki Subji ~ Chickpea Curry - For Blog Hop Wednesdays From Tickling Palates

For Blog Hop Wednesdays, this week I am assigned Radhika's Blog. Radhika is the brain behind the concept of this Blog Hop Event. To Know more about it check this.

Radhika has a beautiful blog with recipes of a wide variety. You could find recipes from South Indian Cuisine, Mughlai food, Indian Street food, Cakes and Bakes etc. I have tried a couple of recipes from her blog already. Aloo Anardana Chaat is one of the hits and also I have bookmarked a couple of her Mughlai Cuisine recipes. But, for todays' post I chose this Channa Masala as I and DH were in the mood for chickpea curry. I have tweaked the recipe a little to have more gravy than hers as I was intending to serve it with Jeera Rice.


½ cup chick peas.
1 large onion, finely chopped
4 tomatoes, blanched, peeled and pureed.
2tbsp concentrated tomato paste,(It gives the curry a beautiful red colour).
2 green chilli chopped finely.
1 tsp grated ginger.
3 tbsp oil.
1 tsp cumin seeds.
1 tsp red chilli powder.
1/2 tsp turmeric powder.
1 tsp garam masala(or you could use whole spices, cloves, cinnamon, bay leaves and cardamom)
1 tsp chole masala.
2 tsp coriander powder.
2 tsp salt or to taste.
2 tbsp tamarind paste.
2 tbsp ketchup.
A handful of coriander leaves chopped finely for garnishing.


1. Soak the chick peas for 8 hours or overnight. They will increase to twice their volume. Cook them in pressure cooker. Add 2 cups of water, ¼ tsp of turmeric powder and ½ tsp of salt and pressure cook for 2-3 whistles. The chickpeas must be nice tender but not mushy.

2. Heat a heavy bottom pan. Add oil and when heated add cumin seeds such that they crack right away. Add the chopped chillies and grated ginger. Sauté it for a few seconds. Add the chopped onion and sauté till it is light golden in colour. Add the tomato puree and cook for 2 minutes. 

3. Add all the spices. Cook for 2 minutes, so that the spices are nicely roasted. Add the boiled chickpeas. Mix well. If the consistency of the gravy is too thick add ½ cup of water and cook for 2-3 minutes. 

4. When it is cooked add the tamarind paste and ketchup. Stir well. Heat for another 2 minutes and take it off the gas. Transfer in a serving bowl and garnish it with chopped coriander leaves.

Serves with Rotis, Parathas or Rice.

 Check out what other Blog Hoppers are up with . Thank You for stopping by! Cheers!


  1. What an inviting and appetizing color the curry has got. I shall try using the tomato concentrate the next time. I'm sure the kids would be very much pleased.

  2. very inviting color make me hungry

  3. The curry looks so rich.. i make it often for puris and chappathis.. though i dont know any authentic way, i blogged about it in my food blog once

  4. Very Tempting Color Jyothi!!! Curry looks very creamy n rich!!!!

  5. Wat a fabulous looking channa masala,the colour itself tempts me a lot


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