Channa Masala

Channa Masala is one of my kids favorite side dish for Chapathi and Poori. I make sure to prepare channa masala once in a week or atleast once 15 days. Channa masala or chole masala is prepared with kabuli chana and it is cooked in a spicy and tangy tomato based gravy. It is popularly served along Bathura and even it can be served along with Poori, Chapathi. 

Ingredients:

Channa / Chickpea      - 1 Cup

Oil                    - 3 tbsp

Bay leaf               - 1

Cumin seeds            - 1 tsp

Onion                  - 1 Big size (finely chopped)

Ginger & Garlic paste  - 2 tbsp

Tomato                 - 2 Medium size

Channa Masala powder   - 2 tbsp

Red chilli powder      - 2 tsp

Coriander powder       - 1 tsp

Tomato ketchup         - 1 tbsp (Optional)

Kasuri Methi           - 2 tbsp

Salt to taste

Water as required

Method:

Step 1 : Soak chickpea / channa in water for atleast 6 hours or over night. 

Step 2 : Drain water completely from soaked channa. Transfer the channa into a pressure cooker and add fresh water into it and Cook for 3 to 4 whistles. Once channa is cooked well, transfer in to another bowl and allow it cool down to room temperature. 

Step 3 : Take Ginger garlic paste and 3 tbsp cooked channa in a blender and blend to a fine paste. Channa thickens the gravy.

Step 4 : In a pressure cooker, heat oil / butter. Add bay leaf and cumin seeds and saute till cumin starts spluttering. Add finely chopped onions and saute till turns translucent.

Step 5 : Add the blended paste into it and saute till turns golden brown. Add tomato puree or finely chopped tomatoes and saute till they start releasing oil.

Step 6 : Add channa masala powder, red chilli powder, turmeric, coriander powder and salt and saute for a minute.

Step 7 : Add cooked chickpea / channa, kasuri methi, tomato ketchup and water to adjust the required consistency of the gravy and mix well. Check the salt and spices and adjust it.

Step 8 : Pressure cook for 1 to 2 whistles on medium flame. Garnish with coriander leaves.

Serve hot with bhatura / poori / chapathi.

Note : Adding tomato ketchup is optional. It enhances the tangy flour in channa masala.

Step by Step Pics:

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