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Channa Masala
Channa Masala

Prep Time : 10 min

Cook Time: 20 min


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
1 medium cinnamon stick
1 teaspoon kasoori methi
Coriander leave,  finely chopped
Salt to taste

  1. Pressure cook channa in 2 cups of water (6-7 whistles in high flame).
  2. Heat oil in a pan, add onion and ginger garlic paste. Cook till the onions turns golden brown.
  3. Add fennel seeds, cumin seeds, bay leaves, cloves, cardamom, cinnamon [or 1 teaspoon of channa masala powder] and green chilly. 
  4. 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.
  5. Add tomato and stir well and finally add channa .
  6. Cover the pan and cook for 5-7 minutes.
  7. Thicken the gravy to your preferred consistency and garnish with coriander leaves and serve hot.
Note : If it tastes sour add a little sugar or jaggery to compensate.
           Crush Kasuri methi between your palms before adding to get better flavor.

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