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Pantry Channa Masala from New Indian Basics
made with Arvinda's Curry Masala
NOTE: This recipe is excerpted from our award-winning cookbook New Indian Basics, and has been adapted to use Arvinda’s Curry Masala. This version of a channa masala is for nights when you’re scratching your head figuring out the evening’s dinner, or for when your refrigerator is only half full and you turn to your pantry for inspiration. This channa masala is uniquely paired with something that complements the rich tomato sauce so beautifully—a garlicky bed of spaghetti squash. It's a low-carb, keto-friendly vegetable option, where the squash is a fantastic medium for the tomatoey channa masala. This makes for a satiating and delicious Indian meal that’s both light and healthy.
Excerpted from New Indian Basics: 100 Traditional and Modern Recipes from Arvinda’s Family Kitchen by Preena Chauhan and Arvinda Chauhan. Copyright © 2022 Preena Chauhan. Cover and book design by Andrew Roberts. Photography by Reena Newman, with photos on pages iii, 10, 18, 28, 129, 209, 255, 272 by Sandy Nicholson. Published in Canada by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
- Prep Time
20 min - Cook Time
30 min - Serves
2 to 4
| CHANNA MASALA | |
| 2 TBSP. | oil |
| 2 EACH | black peppercorns, cardamom pods, cinnamon bark and star anise from ARVINDA’S WHOLE SPICES |
| 2 | bay leaves |
| ½ CUP | crushed tomatoes, canned and unsalted |
| 1 TBSP. | ARVINDA’s CURRY MASALA (add more for spicier flavour) |
| 1 TSP. | onion powder (optional) |
| ½ TSP. | sea salt, or to taste |
| ½ TSP. | raw cane sugar |
| 1¼ CUPS | water, divided |
| 2 CUPS | chickpeas, cooked, OR 540ml (19-ounce) can, rinsed and drained |
| 1 TSP. | kasoori methi (dried fenugreek leaves) |
| ½ TSP. | ARVINDA’S GARAM MASALA, to garnish |
| 2 TBSP. | finely chopped cilantro, to garnish |
| SPAGHETTI SQUASH | |
| 2½ CUPS | water |
| 1 | medium spaghetti squash, sliced in half lengthwise, seeded |
| 2 TBSP. | ghee (or olive oil) |
| ¼ CUP | finely chopped fresh cilantro |
| ½ TSP. | garlic paste |
| ¼ TSP. | sea salt |
FOR THE SPAGHETTI SQUASH: In a medium pot, add the water and place the spaghetti squash skin side down in the pot. Leaving the lid ajar, cover and cook on medium-high heat for 30 minutes or until the squash is tender.
FOR THE CHANNA MASALA: In a separate medium non-stick pot or pan on medium-high heat, heat the oil. Add the peppercorns, cardamom, cinnamon, and star anise and fry for 15 to 30 seconds or until the spices become fragrant and the cardamom pods swell. Add the bay leaves and fry for a few seconds.
Reduce the heat to medium and stir in the tomatoes. Sprinkle in ARVINDA'S CURRY MASALA, and the onion powder. Cook for 1 minute, until the spices become fragrant. Add the salt and sugar and stir. Add 1 cup water and combine to make a curry sauce.
Reduce the heat to medium-low and add the chickpeas, then cover and simmer for 5 to 10 minutes to cook the curry through. Remove the lid and stir, then add the remaining ¼ cup of water and the kasoori methi. Mix and cook for another couple of minutes.
Using tongs, transfer the squash to a cutting board. Using a large spoon, scrape out the flesh of the squash. Using a fork, separate the squash into spaghetti-like strands. Transfer the squash to a medium bowl. Stir in the ghee, cilantro, garlic paste, and salt. Mix to combine.
For each serving, make a nest of spaghetti squash and place a serving of channa masala in the center with a garnish of ARVINDA'S GARAM MASALA and cilantro to taste.
