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Channa Masala (WF, GF, DF)

Posted on 14/04/2016 by Healthwise Clinic

Classical Indian chickpea curry which is easy to make & delicious.

Makes: 4 serves


  • 4 cloves garlic, roughly chopped
  • 1 inch knob of ginger, roughly chopped
  • 1-6 red chilli's (depending on your taste)
  • 1 large onion, diced
  • 2 Tablespoons olive oil
  • 2 teaspoons black mustard seeds
  • 2 teaspoons cumin seeds, whole
  • 2 teaspoons ground coriander
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1 1/2 teaspoons garam masala
  • 2 cans Chickpeas (approx 750g), drained & rinsed
  • 1 can whole peeled tomatoes or 1 1/2 cups Italian Tomato Sauce
  • 1 cup fresh coriander leaves, roughly chopped (leave some for a garnish)
  • 1/2 cup water


  1. Heat olive oil in a deep frypan, add the mustard seeds & cumin seeds, they will spit for a few seconds.  As soon as they are aromatic (about 15 seconds) add the onion and cook until the onion starts to leave a brown coating on the bottom of the pan, 3-4 minutes. Add 1 Tablespoon of water and scrape up the brown bits from the pan, repeat this process, adding small amounts of water slowly as required, until the onions are a deep brown, about 10 minutes.
  2. Then add all the other spices and seasonings and stir until fragrant, about 30 seconds.
  3. Add the tomatoes and mash with a potato masher or fork.
  4. Add the chickpeas, chopped coriander leaves and water and stir together.
  5. Bring to the boil, cover with a lid, slightly cracked to allow extra moisture to escape, turn heat down to simmer for 30 minutes or until the liquid has reduced to a thick stew & spices have melded.
  6. Garnish with remaining coriander and serve with rice or naan bread.

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