The Food Lab: Better Channa Masala With a World Tour of Techniques
As one of the most popular dishes in the world, both in and out of India and Pakistan, channa masala (or chana masala, chole masala, or chholay, depending on where you're from)—chickpeas cooked in a spicy and tangy tomato-based sauce—is the kind of dish that stirs passions in the recipe-writing community. THis version might not taste like your grandmother's, but we promise that it tastes damn good.
V made this: Easy Chana Masala - Minimalist Baker: 1 Green, 1 Red, 1 Yellow A, 1 Yellow B, 1tsp (when served on the roasted sweet spuds and broccoli). Used 2 seranno peppers (including seeds) for this, and it was WAY too hot for me (I'm not really big on spice). Next time - there will definitely be a next time - I'll likely use one without peppers. We had it on the roasted sweet potatoes and broccoli, as recommended. Very delicious and flavourful.