Channa Masala

by sarithaprasad
A north indian recipe - Channa Masala
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Votes: 1
Rating: 4
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Rate this recipe!
Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
  • Chick Peas(White channa/Kabuli) - 2 cups
  • Onion(chopped) - 1 no
  • Onion(paste) - 1 no
  • Ginger(garlic paste - 1 tbsp) -
  • Tomato(paste) - 1 no
  • Chaat masala - 2 tsp
  • Coriander powder - 1 tbsp
  • Chilly powder - 2 tsp
  • Turmeric powder - 1 tsp
  • Coriander leaves(chopped) - 1/2 cup
  • Methi leaves - 1 tsp
  • Cumin seeds(Jeerakam) - 1 tsp
  • Cloves(Grambu) - 2 nos
  • Cinnamon sticks(Karugapatta) - 1 no
  • Bay leaves(Karuga ela) - 2 nos
  • Salt(As reqd) -
  • Oil(As reqd) -
Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
  • Chick Peas(White channa/Kabuli) - 2 cups
  • Onion(chopped) - 1 no
  • Onion(paste) - 1 no
  • Ginger(garlic paste - 1 tbsp) -
  • Tomato(paste) - 1 no
  • Chaat masala - 2 tsp
  • Coriander powder - 1 tbsp
  • Chilly powder - 2 tsp
  • Turmeric powder - 1 tsp
  • Coriander leaves(chopped) - 1/2 cup
  • Methi leaves - 1 tsp
  • Cumin seeds(Jeerakam) - 1 tsp
  • Cloves(Grambu) - 2 nos
  • Cinnamon sticks(Karugapatta) - 1 no
  • Bay leaves(Karuga ela) - 2 nos
  • Salt(As reqd) -
  • Oil(As reqd) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing channa masala, first soak channa in water overnight.
  2. Cook it in pressure cooker with required salt and water. Keep aside.
  3. Heat oil in a kadai, add cinnamon, cloves, bay leaves and cumin seeds.
  4. Add chopped onion and fry for few minutes.
  5. when onion begin to change color, add onion paste, green chillies and saute.
  6. Add ginger-garlic paste, tomato paste and mix well.
  7. Sprinkle little water, so that the masala will not stick in pan.
  8. Add coriander powder, chilly powder, turmeric and chaat masala.
  9. Fry till the oil separates.
  10. Add the channa to the masala and pour the water(that cooked channa) to it.
  11. Let it boil for some time.
  12. Crush the methi leaves with hand and add to the masala.
  13. When the gravy becomes semi thick, remove from fire and decorate it with coriander leaves.
  14. Channa masala is ready.
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