Channa Masala

Serves 4-6
Brian Streeter, Culinary Director
Pairs well with:
Chardonnay, Cuttings Wharf Vineyard

This tasty dish pair well with our Cuttings Wharf Chardonnay


1 lb. dried chickpeas
3 T. vegetable oil
1 onion, minced
3 cloves garlic, peeled
2 T. ginger, peeled and chopped
1 small Serrano chile, minced
½ tsp. turmeric
1 tsp. paprika
¼ tsp. cumin, ground
½ tsp. coriander, grouind
1 ½ c. canned plum tomatoes, crushed
1 tsp. garam masala
1 T. lemon juice
¼ c. cilantro, chopped


Soak chickpeas in plenty of cold water overnight. Place the chickpeas and the water they were soaking in in a large saucepan and bring to a boil. Skim off the scum that rises to the top with a ladle and turn the heat down to a simmer. Cook until tender, about one hour. Season with salt and allow to cool.

In a wide bottom pan, sauté the onion, garlic, ginger and serrano chile in vegetable oil with the turmeric, paprika, cumin and coriander over medium heat until soft. Add the tomato and cook down to thicken. Add the chickpeas and the broth they cooked in. Simmer for 15 minutes. Add the garam masala and lemon juice and cook for a couple more minutes to blend flavors. Serve with steamed rice and garnish with chopped cilantro.

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