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| Channa Masala |
Prep Time : 10 min
Cook Time: 20 min
Ingredients:
1 cup kabuli channa/chole, soaked over night
2 big onion , finely chopped
1 medium tomato, chopped
2 teaspoon ginger garlic paste
1/2 teaspoon turmeric powder
1 tablespoon red chilly powder
2 teaspoon coriander powder
1/2 teaspoon garam masala
1 teaspoon amchur powder/dry mango powder
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 bay leaves
2 cloves
2 cardamom
2 cardamom
1 medium cinnamon stick
1 teaspoon kasoori methiCoriander leave, finely chopped
Salt to taste
Oil
Directions
- Pressure cook channa in 2 cups of water (6-7 whistles in high flame).
- Heat oil in a pan, add onion and ginger garlic paste. Cook till the onions turns golden brown.
- Add fennel seeds, cumin seeds, bay leaves, cloves, cardamom, cinnamon [or 1 teaspoon of channa masala powder] and green chilly.
- Add turmeric powder, chilly powder, coriander powder and garam masala. Stir well and cook till oil starts appearing. Then add amchur powder, kasoori methi and coriander leaves.Mix well.
- Add tomato and stir well and finally add channa .
- Cover the pan and cook for 5-7 minutes.
- Thicken the gravy to your preferred consistency and garnish with coriander leaves and serve hot.
Crush Kasuri methi between your palms before adding to get better flavor.
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