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Channa Curry (chickpeas) By Shai Ayoub

Updated: Feb 21, 2021

Channa Curry

A nice and easy quick weekday lunch chickpeas and rice cooked in no time.


1/2 cup ghee/ vegetable or sunflower oil

1 cinnamon stick

1 tsp cumin seeds

4 cloves

4 black peppercorns

pinch asafoetida

2 onions finely chopped

1 tbsp ginger garlic paste

1 tsp kashmiri chilli powder,

1 tsp channa masala powder,

salt to taste,

1 tsp coriander powder,

1 tsp amchur,

1/2 tsp turmeric

1 to 2 tbsp tomato purée

2 chickpea cans and it’s water

fresh coriander


1. Heat the ghee/ vegetable oil in a utensil.

2. Add the cinnamon stick , cumin seeds, cloves, black peppercorns and pinch asafoetida. Sizzle 30 seconds.

3. Add the onions and fry until lightly golden brown.

4. Add the ginger garlic paste and cook 1 minute.

5. Add the red Kashmiri /chilli powder , Channa masala , salt to taste , 1 coriander powder , amchur , turmeric , stir approximately 2 minutes adding splashes of water as required.

6. Add the tomato and mix well.

7. Add the chickpeas with its water and mix well. Stir 5 minutes .

8. Add a cup of water if you want more gravy and let simmer 10 / 15 minutes or so until oil leaves side.

Garnish with fresh coriander


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