This Channa Masala curry recipe originates from North India. Vegetarian and vegan friendly, it has a chickpea base, and offers all the classic flavours of coriander, cumin, turmeric and garlic with a hint of lemon and ginger.
This recipe was created by The Hungry Guy, who joins us each month to showcase what our ingredients can do. This March he focused heavily on Indian cuisine to explore the options for our onions, IQF vegetables, spices and beans/pulses.
Pre-cooked onions for easier production
Onions play a huge part in the base of curries and are crucial for getting the right flavour in specific cuisines.
This curry requires a gently cooked onion, but this can take time and require additional resources. Using our pre-cooked onions, you can get the same intense flavour but using a fraction of the time, making it quicker, easier and using fewer resources.
Our cooked onions come in a variety of styles and use various cooking techniques. This recipe used our cooked onions with added sugar, giving a hint of sweetness within the flavour.
Ingredients for a Channa Masala
- 400g Tin Chickpeas
- 75g Cooked onion with sugar (or 100g diced white onion)
- 400g Chopped tomatoes
- 1 Dsp Tomato puree
- 300g Water
- 3 Tsp Ground coriander
- 2 Tsp Ground cumin
- 1 Tsp Ground turmeric
- 1.5 Tsp Dried garlic (or 2 Cloves Fresh Garlic, minced)
- 1.5 Tsp Ground ginger (or 1 thumb sized fresh ginger, minced)
- Pinch of Smart Salt®
- 0.5 Lemon, juiced
- 1 Tsp Sugar or jaggery
- 1 Tsp Garam masala
Let’s give it a go!
- Add the onions to a pan and heat on medium (if using fresh onions, heat some oil in a pan and sweat down for 10 minutes until soft. If using fresh garlic/ginger, add this with the onions once they are cooked and cook for another 3-5 minutes)
- Add the chopped tomatoes, tomato puree, water and chickpeas and bring to a simmer
- Add the ground coriander, ground cumin, ground turmeric, dried garlic (if using), ground ginger (if using) – return to a simmer and cook for 10-15 minutes until slightly reduced and thickened
- Season to taste with a pinch of salt, lemon juice and sugar.
- Just before serving, stir in the garam masala
- This will store covered in the fridge for 4-5 days and will freeze really well – great for batch cooking!
Talk to the team
If you are interested in hearing more about our cooked onions and range of herbs and spices, talk to the team today at 01386 761 555 or info@brusco.co.uk.