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–+ servings

Channa Masala

A north indian recipe - Channa Masala
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Cuisine North Indian
Servings 4 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.
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