Channa Masala

  • Chick Pea (Kabuli Channa): 2cup Buy This
  • Oinon: 2 big
  • Tomato: 1 small
  • Green Chilly: 1
  • Chilly Powder: 1tsp  Buy This                  
  • Turmeric: 1 pinch
  • Coriander Powder: 1tsp
  • Channa Masala Powder: 2 tsp
  • Kasturi Methi: 1tsp Buy This
  • Ginger Paste: 1tsp
  • Garlic Paste: 1tsp
  • Cinnamon: 2 (inches)
  • Clove: 5
  • Cardamom: 3
  • Bay leaf: 2
  • Roasted Gram (Davl/ Hurigadale) powder: 1tsp (optional)
  • Oil: 3tbsp
  • Salt: to taste
  • Coriander: to garnish
  • Water: till channa is immersed.

Soak channa overnight.
Pressure cook it with water & 1/2tsp salt for 3 whistles.
Separate channa from water (don’t drain the water reserve it to use later).

  • Heat oil in a deep sauce pan & add clove, cardamom, cinnamon, bay leaves.
  • Add onion & sauté till light brown.
  • Add turmeric & green chilly.
  • Add ginger garlic paste & sauté it for 2 min.
  • Add tomato cook till it gets soft & mashed up.
  • Add little water if needed.
  • Add coriander powder, channa masala powder, chilly powder, mashed kasturi methi & sauté for 1min.
  • Add channa & salt, mix well gently so that channa are properly coated in the mixture.
  • Add reserved water depending on how much gravy you need.
  • Check & adjust the seasoning.
  • Close the lid & cook it for 10min.
Note: If the gravy is too watery add Roasted Gram (Davl/ Hurigadale) powder to get thick gravy,
  • Garnish with coriander.
  • Channa masala goes well with Indian breads like batura, naan, chapatti, puri along with lemon & onion.
To try Buy “ready to eat Channa Masala" click here

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here


Channa Masala on Foodista

      Loved the Recipe? then +1 it :P


      Deepa G Joshi said...

      mmmm slurp..the chana masala looks so inviting..too good..

      Anna Mullican said...

      That Channa Masala looks wonderful!

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