Mamma Mehta’s Channa Masala

We did not develop this recipe, but we have tried making it and can assure you that it was delicious! It was sent to our founder, Samantha, by her friend’s mother who we have been dubbed as ‘Mamma Mehta’. So all credits for this recipe go to her.

This channa masala is easy to make, takes just about 30mins to cook, and tastes absolutely delightful. It is both nutritious and comforting. As expected on this site, all the ingredients are easy to source at conventional supermarkets and at smaller international food shops.

Without further ado, here’s Mamma Mehta’s Channa Masala recipe!

Bon Appétit!

Bhojan kaa aanand lijiye!


Ingredients (serves 4)

2 x 400g can of Chickpeas (substitute with soaked and cooked dry chickpeas)

2tbsp Vegetable Oil

1-1.5 Large Onions, sliced

1″ knob of Ginger, minced

4 Garlic Cloves, minced

4 Tomatoes, roughly chopped  (roughly 400g)

1tsp Ground Turmeric

1-4 Red Chillies, finely chopped (to taste/substitute with green chillies)

1tsp Cumin

2tsp Ground Coriander

3tsp Garam Masala


Potatoes, cubed (optional)


  • If you’re working with fresh/dry chickpeas, soak kit overnight then cook it on its own in boiling water.
  • If you’re working with a can of chickpea, drain the water out of it and rinse the chickpeas.
  • In a saucepan, fry the onions until they are translucent.
  • Add the ginger and garlic to the saucepan and cook until fragrant.
  • Stir in the turmeric, chillies, cumin, coriander, garam masala and salt and cook further for approximately 30 seconds.
  • Stir in the tomatoes to ensure even distribution of the contents in the saucepan.
  • Add the chickpeas and optional potatoes to the masala and let it cook at a simmer for about 20mins adding a little water to the saucepan to prevent the masala from drying out. You can add as little or as much water as you like depending on hour thick or light you prefer your channa masala. (Suggestion: add about 250ml of water)
  • Mash a few of the chickpeas to thicken the sauce and cook for an additional 3-5mins before taking the saucepan off the heat.

Serve with rice, naan or as a sauce or side to any dish.

If you try the recipe, upload a picture of it to Instagram with the hashtag #lickyourplaterecipe so we can have a look at and like it.

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