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Authentic Channa Masala Recipe From Scratch

This authentic channa masala recipe from scratch delivers restaurant-quality flavors with 15g of protein per serving. Made with pressure-cooked chickpeas and aromatic whole spices, this traditional Punjabi curry takes about 1 hour but creates 4 generous servings perfect for balanced thali meals or meal prep.
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Prep Time 20 minutes
Cook Time 40 minutes
Soaking Time (minutes) 8 hours
Total Time 1 hour
Servings 4 cups (240g each)
Calories 275 kcal
Protein13 g
Fiber9 g
Fat8 g
Carbohydrates42 g

Equipment

  • Pressure Cooker for cooking chickpeas
  • Heavy-bottomed pan for curry base
  • Blender for onion and tomato puree

Ingredients
 

For Pressure Cooking Chickpeas:

  • 1 cup (200 g) chickpeas - soaked for 8 hours
  • 3 cups (720 ml) water - for pressure cooking, save the water for later
  • 1 piece green cardamom pods
  • ½ inch cinnamon stick
  • 3 pieces cloves
  • 1 piece bay leaf
  • 1 teaspoon (5 g) salt - or salt for chickpea cooking

For Vegetable Preparation:

  • 2-3 medium (250 g) onions
  • 2-3 medium (250 g) tomatoes
  • 1 tablespoon cilantro - for preparation and garnish

For Tempering:

  • 1 tablespoon (15 ml) oil - neutral cooking oil
  • 2 pieces dry red chilies - dried
  • 1 teaspoon black peppercorns - whole
  • 1 piece mace
  • ½ inch cinnamon stick
  • 3 pieces cloves
  • 1 piece bay leaf
  • 1 teaspoon (3 g) coriander seeds
  • 1 teaspoon (3 g) cumin seeds
  • ¼ teaspoon (1 g) ajwani seeds - carom seeds
  • ¼ teaspoon Asafoetida (Hing) - asafoetida

For Curry Base:

  • 1 teaspoon (5 g) salt - for onions, adjust for taste
  • 1 tablespoon (15 g) ginger garlic paste

For Spice Powder Mix:

  • 1 teaspoon (3 g) red chili powder
  • ¼ teaspoon turmeric
  • 2 teaspoon (6 g) Coriander Powder
  • ½ teaspoon (2 g) cumin powder
  • 1 teaspoon (3 g) amchur powder - dried mango powder
  • ¼ teaspoon (1 g) garam masala

For Finishing:

  • ½ teaspoon (1 g) kasuri methi dried - dried fenugreek leaves

Instructions
 

Soak and Pressure Cook Chickpeas:

  • Soak 1 cup chickpeas in water for 8 hours or overnight. Drain and rinse before cooking.
  • Add soaked chickpeas, 3 cups water, 1 piece green cardamom pods, ½ inch cinnamon stick, 3 pieces cloves, 1 piece bay leaf, and 1 teaspoon salt to a pressure cooker.
  • Cook for 3 whistles on high heat, then reduce to medium and cook for 10 minutes. Save the cooking water for later use.

Prepare Vegetables:

  • Make shallow cross-shaped slits on the bottom of the 2-3 medium tomatoes, pour boiling water over them, and let sit for 3 to 5 minutes to loosen the skins.
  • While tomatoes are soaking, finely chop the 2-3 medium onions and blend into a smooth puree.
  • Peel the softened tomato skins, then blend tomatoes into a smooth puree.
  • Chop 1 tablespoon cilantro for garnish and set aside.

Make the Tempering:

  • Heat 1 tablespoon oil in a heavy-bottomed pan. Add 2 pieces dry red chilies, 1 teaspoon black peppercorns, 3 pieces cloves, and 1 piece mace. Splutter for 30 seconds.
  • Add 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, ¼ teaspoon ajwani seeds, and ¼ teaspoon Asafoetida (Hing). Splutter for 30 seconds until fragrant.

Build the Curry Base:

  • Add the onion puree and 1 teaspoon salt. Cook for 5 minutes until it starts to brown, stirring occasionally.
  • Add 1 tablespoon ginger garlic paste and cook for 5 more minutes until the raw smell disappears.
  • Add the tomato puree and cook for 10 minutes, stirring occasionally, until the mixture becomes thick and the oil starts to separate.

Add Spices and Finish:

  • Add 1 teaspoon red chili powder, ¼ teaspoon turmeric, 2 teaspoon Coriander Powder, ½ teaspoon cumin powder, 1 teaspoon amchur powder, and ¼ teaspoon garam masala. Mix well and cook for 1 minute.
  • Add the reserved chickpea cooking water and bring to a boil for 8 to 10 minutes. The curry should have a rich, thick consistency.
  • Add the cooked chickpeas and ½ teaspoon kasuri methi dried. Let it come to a boil for 8 minutes. Add chopped coriander leaves, turn off heat, close the lid and let it sit for a few minutes to allow flavors to meld.

Notes

Recipe Yield: Makes 4 cups total = 4 servings of 240g each.
High Protein Benefits: Each serving provides approximately 15g of plant-based protein, making this perfect for balanced thali meals.
Meal Prep Tips: This authentic channa masala tastes even better the next day and can be stored in the refrigerator for up to 5 days. The flavors deepen over time.
Freezer Friendly: Cool completely and freeze in portions for up to 3 months. Thaw overnight and reheat gently, adding a splash of water if needed.
Serving Suggestions: Serve with steamed basmati rice, fresh roti, or as part of a balanced thali with vegetables, dal, and salad for a complete protein meal.
Soaking Note: Don't skip the 8-hour soaking time for chickpeas. This ensures they cook evenly and become perfectly tender.
Spice Level: Adjust red chilies and chili powder to your taste preference. Start with less if you prefer milder flavors.

NUTRITION

Nutrition Facts
Authentic Channa Masala Recipe From Scratch
Serving Size
 
1 cup (240g)
Amount per Serving
Calories
275
% Daily Value*
Protein
 
13
g
26
%
Carbohydrates
 
42
g
14
%
Fiber
 
9
g
38
%
Sugar
 
6
g
7
%
Fat
 
8
g
12
%
Potassium
 
751
mg
21
%
Sodium
 
1253
mg
54
%
Vitamin D
 
0
µg
0
%
Calcium
 
91
mg
9
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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