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Channa Masala

Updated: Feb 8

Channa Masala is prepared using chickpeas also known as kabuli channa. The chickpeas are soaked previous night. Next morning pressure cooked on high , after the first whistle on low for 20 to 25 min.

Channa Masala is a staple dish in North Indian cusine. Here I have prepared with East Indian Bottle Masala and other spices. The other alternative to East Indian Bottle Masala is the Malwani Masala.


250 gms chickpeas / kabuli channa

Soak chickpeas overnight,then pressure cook with enough water,salt to your liking .Pressure cook on high 1 whistle, on low for 20 mins.


2 onions sliced

4 tomatoes sliced

3 green chillies chopped

1 tbsp dried kasuri methi / dry fenugreek leaves

1 tsp ginger garlic paste

1/2 tsp turmeric powder


Add 2 tbsp ghee, saute the onions till lightly brown. Add the tomatoes and saute till soft and done.

Next add the green chilies, ginger garlic paste, turmeric powder and kasuri methi ,saute for a minute. Once cool grind to a paste.


1/4 tsp chilli powder

1/4 tsp pepper powder

1/2 tsp chaat masala

1/4 cup finely chopped greens of the spring onion { optional}

1/4 cup finely chopped coriander leaves

Salt to your liking

2 tsp East Indian Bottle Masala


Add 2 tbsp ghee, once hot add the ground paste and some of the chickpea stock. Cook for a minute. Add the chilli powder, pepper powder, chaat masala and East Indian Bottle Masala.

Cook for a minute.Then add the cooked chickpeas , finely chopped greens of the spring onion, salt to your liking. Cook for another 2 minutes , lastly add the finely chopped coriander leaves.

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