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).
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 buy “Read To Eat Indian Foods” Here
To buy “Indian Spice Powders” Here

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2 comments:
mmmm slurp..the chana masala looks so inviting..too good..
That Channa Masala looks wonderful!
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