Chickpea Curry (Channa Masala)

    20 minutes

    This traditional Indian channa masala features tinned chickpeas simmered with fresh tomatoes and diced onions. Seasoned with ginger, cumin, curry and coriander.

    77 people made this

    Serves: 4 

    • 2 tomatoes, diced
    • 1 onion, diced
    • 1 (2cm) piece fresh ginger, peeled and roughly diced
    • 1 tablespoon rice flour
    • 1 tablespoon olive oil
    • 1 teaspoon cumin seeds
    • 2 (400g) tins chickpeas, rinsed and drained
    • 1 teaspoon curry powder
    • 1 teaspoon salt
    • 1 teaspoon chopped fresh coriander

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Combine the tomatoes, about half the onion, the ginger and rice flour in a blender; blend into a paste.
    2. Heat the oil and cumin seeds in a large frypan over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes.
    3. Stir the blended tomato mixture, chickpeas, curry powder and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the coriander to serve.

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    Reviews in English (48)


    I used Coconut Flour instead of Rice Flour as that was all I had. This dish was really nice, thanks for sharing it.  -  12 Feb 2017


    Tasty.... I cooked it all in the frypan rather than blending first. .. has anyone tried this with coconut milk?  -  09 Feb 2013


    really, really good and very easy to prepare. I used ground cumin instead, adding after cooking the onions 5 minutes, and also added 8 0z. of yogurt at the end, cooking maybe 5 minutes.  -  09 Jan 2010  (Review from Allrecipes USA and Canada)