Name: Channa Masala
Prep time: 20 min
Total time: 20 min
Ingredients: 2 cups Chick peas) (White channa/Kabuli); 1 no Onion (chopped); 1 no Onion (paste); Ginger (garlic paste - 1 tbsp); 1 no Tomato (paste); 2 tsp Chaat masala; 1 tbsp Coriander powder; 2 tsp Chilly powder; 1 tsp Turmeric powder; 1/2 cup Coriander leaves (chopped); 1 tsp Methi leaves; 1 tsp Cumin seeds (Jeerakam); 2 nos Cloves (Grambu); 1 no Cinnamon sticks (Karugapatta); 2 nos Bay leaves (Karuga ela); Salt (As reqd); Oil (As reqd)

Channa Masala

A north indian recipe - Channa Masala

Print Recipe

Prep Time 20

Total Time 20

Cuisine North Indian

Servings people

Ingredients

2 cups Chick peas) White channa/Kabuli
1 no Onion chopped
1 no Onion paste
Ginger garlic paste - 1 tbsp
1 no Tomato paste
2 tsp Chaat masala
1 tbsp Coriander powder
2 tsp Chilly powder
1 tsp Turmeric powder
1/2 cup Coriander leaves chopped
1 tsp Methi leaves
1 tsp Cumin seeds Jeerakam
2 nos Cloves Grambu
1 no Cinnamon sticks Karugapatta
2 nos Bay leaves Karuga ela
Salt As reqd
Oil As reqd

Instructions

For preparing channa masala, first soak channa in water overnight.
Cook it in pressure cooker with required salt and water. Keep aside.
Heat oil in a kadai, add cinnamon, cloves, bay leaves and cumin seeds.
Add chopped onion and fry for few minutes.
when onion begin to change color, add onion paste, green chillies and saute.
Add ginger-garlic paste, tomato paste and mix well.
Sprinkle little water, so that the masala will not stick in pan.
Add coriander powder, chilly powder, turmeric and chaat masala.
Fry till the oil separates.
Add the channa to the masala and pour the water(that cooked channa) to it.
Let it boil for some time.
Crush the methi leaves with hand and add to the masala.
When the gravy becomes semi thick, remove from fire and decorate it with coriander leaves.
Channa masala is ready.