Vij’s Channa Masala
Serves 6

Share with friends


  • ½ Cup + 2 Tbsp Cooking Oil
  • 1 Large Onion, thinly sliced
  • 10 Dried Cayenne Peppers
  • 4 oz Kale, stems discarded
  • 1 Tbsp Vij’s Cumin Powder
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Cloves
  • 3 Tbsp Tamarind Paste
  • 1 Cup Dried Chickpeas, soaked & cooked OR 2 Cans Cooked Chickpeas, drained
  • 1 Cup Liquid from Cooked Chickpeas

Email me this recipe

Share with friends

How to Cook

  • Heat the ½ cup of oil in a large pot on high heat. Add the onions and sauté for 5 minutes, or until the edges have turned brown. Add cayenne peppers, stir well and sauté for 1 minute. Turn off the heat and stir in the kale ( if the kale is wet, keep your face away from the pot, as the water will splatter). Continue to stir the kale for 2 minutes. Scoop the kale mixture into a medium bowl.
  • Return the pot to the stove, add the 2 tablespoons of oil and heat it on medium heat for 1 minute. Stir in the cardamom seeds and allow them to sizzle for 15 seconds. Turn off the heat and wait for 1 minute. Stir in the Vij’s Cumin Powder, salt, cinnamon, cloves and tamarind paste (keeping your face away from the pot, as the tamarind may splatter slightly). Stir well
  • Turn on the heat to medium and sauté the tamarind and spices for 1 minute. Stir in the chickpeas and continue cooking for 5 minutes. Stir in the kale. Add the chickpeas liquid if you prefer a soupier curry. Cook for another 5 minutes.
  • To Serves tir in cilantro and ladle equal amounts of curry into each bowl. Serve with love!