Channa Masala with Winter Squash Recipe
Classic Chickpea and Potato Curry with Butternut or Acorn Squash
Feb 3, 2009
Channa Masala is a spicy stew of chickpeas popular in northern India and Pakistan. As well as being a typical home dish, it is also served as a street food. Easy to make, it keeps well and can be served as leftovers the next day. It is often eaten with rice or with a variety of breads such a puri, chapatti, or roti.
It is also known as Chole in Pakistan. Combining it with potatoes as the recipe does here is quite common, and this addition causes it in Pakistan to be called Aloo Chole.
Finished Channa Masala does not usually offer copious sauce. To say it is a bit dry might to some readers might seem seem unappetizing, but this distinction is simply to note that it is not generally swimming in its own gravy. It has sufficient moisture to be entirely delicious.
Tomatoes are another common addition, though they are not present here. Instead, cubed winter squash is added, which adds a pleasant sweet note to the finished dish. Use whatever winter squash is available, be it pumpkin, butternut, acorn, or another.
Note the technique of frying the spices in the oil before the wet ingredients are added. This helps bring out the flavors in the spices and is often used in cooking from the Indian subcontinent. Adjust the spice and heat to your own liking. Serving this with yogurt or a cooling raita may help those who aren’t accustomed to spices.
Chickpea and Potato Curry with Winter Squash
- 1 tablespoon vegetable oil
- 2 medium onions, peeled and finely chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, grated or minced
- 1/2 teaspoon ground cloves
- 1 tsp ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 cup water
- 1 can (15 oz) rinsed and drained
- 2 medium potatoes, peeled and cut 1” dice
- 1 lb winter squash, peeled and cut 1” dice
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- Heat the oil in a large skillet over medium heat. Add the onions, ginger and garlic; cook stirring frequently for 3-5 minutes.
Directions:
- Add the ground spices and continue cooking, stirring for 1 minute.
- Add chickpeas, potatoes, winter squash, water, salt and lemon juice, and mix well. Cover and continue to cook over low heat for 20 minutes.
- Check occasionally and add more water to prevent scorching on the bottom.
- When finished, stir and serve.
Additional Links
How to Make Easy Spiced Chai Tea at Home
Pindi Chana (contains tomatoes)
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