Channa Masala

Ingredients:

• 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.

Method:

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

 

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