Channa Masala: Chickpeas in Tomato Gravy

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My first attempt at making Indian food for my husband was six months after our wedding.  The dish I chose was a simple one:  channa masala.  I felt I had chosen an easy recipe and one that my husband really enjoys--"should be easy enough," I thought.  After an hour of slaving over the pot, the results were clear:  my channa masala was not good.  Of course my sweet Hubs ate it and told me it tasted great, but I knew the truth.  Hubs loves channa masala, so I had to try again; and after some trial and error (and more guidance from my Mom), I now know the tricks to make this a fantastic dish!

There are three things that really make this recipe work. 
First: use dried chickpeas which you have rehydrated in a pressure cooker or slow cooker, rather than canned chickpeas.  If you don't know how, it is really easy and you can follow my step-by-step directions to do it. 
Second: use MDH brand chana masala powder--they are a North Indian-based spice producer, and so their spice blends are not as spicy as many other brands which are based in South India.  I once used a different brand, and it was so hot that Hubs and I could barely eat it. 
Third:  adding tamarind concentrate or chutney to the dish helps thicken the gravy and adds a hint of tanginess.  
Now that I make sure to always use these three components in my channa masala, it turns out great!

Chop the onions, tomatoes, cilantro leaves, and green chili peppers, and peel and grate the ginger.

Add the cooking oil and onions to the pan and heat over a low heat until the onions become soft and translucent.  Don't burn the onions!  Once they are softened, add the turmeric and green chili peppers, stir to combine, and cook for 30 seconds to 1 minute.

Add the chopped tomatoes and stir to combine.  Cover the pan with a lid to allow the tomatoes to soften and the oil to separate, roughly 3 to 5 minutes.  Once the tomatoes have softened, use a spatula to press the tomatoes into a paste.  In this picture I tried using a wooden spoon, but I quickly switched to a plastic spatula because it is easier to smash the tomatoes (I just forgot to take a photo)!

Add the channa masala powder and stir to combine.  Then add the chickpeas, stir, and cook covered for 5 to 7 minutes.

Uncover and add the sugar, salt, and water to the pan.  Turn up the heat and cover for 1 to 2 minutes to allow the gravy to thicken slightly.

Add the coriander powder, ginger, and tamarind concentrate--half a tablespoon at a time.  Once everything is combined, taste and add more salt, channa masala powder, or tamarind concentrate as needed to suit your tastes.  Cook for 1 minute.  At the very last 30 seconds of cooking, add the chopped cilantro and stir it into the dish.

Top the channa masala with a bit of fresh chopped cilantro before serving.  Hubs wanted me to tell you that this dish tastes great with quick-pickled red onions.  I also recommend topping it with a few squeezes of fresh lemon juice.  Hubs and I eat it with quinoa, but it can be eaten with rice, roti, paratha, baturas, or even by itself.  Now that you know the 3 key parts of making this recipe a success, I know you will love it!

Ingredients (for 2):

• 2 cups wet chickpeas
• 2 tablespoons cooking oil
• 1 small onion (1 cup chopped)
• 2 beefsteak tomatoes or 3 tomatoes on the vine
• 2 small green chili peppers (~1 teaspoon minced)
• 1 teaspoon grated ginger
• 1/2 teaspoon ground coriander powder
• 4 teaspoons chana masala powder (MDH brand recommended)
• 1/2 teaspoon turmeric powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 1-1/2 tablespoons tamarind concentrate or tamarind chutney
• 3/4 cup excess water from pressure cooking or slow cooking dried chickpeas; or 3/4 cup plain water if using canned chickpeas
  

Ingredients (for 4):

• 4 cups wet chickpeas
• 4 tablespoons cooking oil
• 2 small onions (2 cups chopped)
• 4 beefsteak tomatoes or 6 tomatoes on the vine
• 4 small green chili peppers (~2 teaspoons minced)
• 2 teaspoons grated ginger
• 1 teaspoon ground coriander powder
• 2 tablespoons and 2 teaspoons chana masala powder (MDH brand recommended)
• 1 teaspoon turmeric powder
• 2 teaspoons sugar
• 2 teaspoons salt
• 3 tablespoons tamarind concentrate or tamarind chutney
• 1-1/2 cups excess water from pressure cooking or slow cooking dried chickpeas; or 1-1/2 cups plain water if using canned chickpeas
  

Kitchen Tools:

• Large sauté pan and lid
• Plastic cooking spatula

Recipe:

1. Chop the onions, tomatoes, green chili peppers, and cilantro leaves.  Peel and grate the ginger.
2. Add the cooking oil and onions to the pan and cook over medium-low heat until the onions are soft and translucent. 
3. Add the turmeric and green chili peppers and cook for 30 seconds to 1 minute. 
4. Add the tomatoes and stir to combine; then cover until the tomatoes soften and the oil begins to separate, roughly 3 to 5 minutes.
5. Remove the cover and mash the tomatoes with a spatula to create a tomato paste/gravy.
6. Add the channa masala powder and chickpeas and stir to combine.  Cover and cook for 5 to 7 minutes.
7. Add sugar, salt, and starchy or plain water.  Cover and increase the heat for 1 to 2 minutes to allow the gravy to thicken.
8. Smash 1/4th of the chickpeas with a spatula--this chickpea paste will help to thicken the gravy.  Add more water, if needed, if the gravy becomes too dry.
9. Add the coriander powder, ginger, and tamarind concentrate/chutney 1/2 a tablespoon at a time; cook for 1 minute.  Taste the dish and add more salt, channa masala, and/or tamarind as needed to suit your tastes.
10. Stir in the chopped cilantro.
11. Serve topped with more fresh cilantro leaves, a few squeezes of fresh lemon juice, and quick-pickled red onions on the side.