Channa Masala is a popular vegetable dish in Indian cuisine. It is popular mainly in the Punjab region of northern-India, It is also known as Chole, Punjabi Chole, Khatte Channe ..etc . This Chana masala recipe is already stolen my heart. you can try this recipe,deffinetly your family will just love it.
Chick peas/Chana/ Thella Senagalu, kabuli chana, Garbanzo beans - 1 cup
Tea bag 1(optional)
Baking soda ¼ tsp (optional)
Onions 3 medium size
Tomatoes 3 medium size
Green chilli 2
Bay leaf 1
Green cardamom 2
Cinnamon stick 1
Cloves 4
Red chilli powder 1 tsp
Salt to taste
Jeera/cumin powder 1 tsp
Coriander powder 1 tsp
Coriander seeds 1tsp
Oil 3 Tsp
Ginger garlic paste 1 tsp
Garam masala ½ tsp
Turmeric ½ tsp
Chana masala powder 1 Tsp
Note:
Channa masala powder contains coriander ,salt, pomegranate seeds, dry mango,chilli,cumin,musk melon, black pepper, black salt, fenugreek leaves ,cloves,mint,nutmeg,dry ginger,cinnamon,bay leaf,cardamom,caraway,mace.
For Garnish
Onion slices
Cilantro/coriander leaves
Lime/Lemon
Chick peas/Chana/ Thella Senagalu, kabuli chana, Garbanzo beans - 1 cup
Tea bag 1(optional)
Baking soda ¼ tsp (optional)
Onions 3 medium size
Tomatoes 3 medium size
Green chilli 2
Bay leaf 1
Green cardamom 2
Cinnamon stick 1
Cloves 4
Red chilli powder 1 tsp
Salt to taste
Jeera/cumin powder 1 tsp
Coriander powder 1 tsp
Coriander seeds 1tsp
Oil 3 Tsp
Ginger garlic paste 1 tsp
Garam masala ½ tsp
Turmeric ½ tsp
Chana masala powder 1 Tsp
Note:
Channa masala powder contains coriander ,salt, pomegranate seeds, dry mango,chilli,cumin,musk melon, black pepper, black salt, fenugreek leaves ,cloves,mint,nutmeg,dry ginger,cinnamon,bay leaf,cardamom,caraway,mace.
For Garnish
Onion slices
Cilantro/coriander leaves
Lime/Lemon
Preparations
Soak the Chick peas in water overnight.
Pressure cook chick peas up to 3 whistles, along with tea bag and Baking soda.
Note:
Pressure cook chick peas up to 3 whistles, along with tea bag and Baking soda.
Note:
Cooking chick peas along with tea bag will give nice color to chick peas/channa masala
Baking soda will helps to puff up chick peas.
Drain the chick peas, do not discard the water.
Chop the Onions, tomatoes and coriander leaves.
Slice the green chillies.
Cut the lime/lemon in to 4 parts
Method
Put the pan on medium heat add oil.
Baking soda will helps to puff up chick peas.
Drain the chick peas, do not discard the water.
Chop the Onions, tomatoes and coriander leaves.
Slice the green chillies.
Cut the lime/lemon in to 4 parts
Method
Put the pan on medium heat add oil.
Once oil is hot, add Bay leaf, cinnamon stick, cloves, and cardamom and coriander seeds.
When the coriander seeds color changes add chopped onions and fry it till they are brown.
Add the turmeric, Ginger-garlic paste to it and saute for couple of minutes.
Add chopped Tomatoes,green chilli, coriander powder, cumin powder, chana masala powder, red chilli powder and salt.
Saute the tomatoes till they are soft and mashed up
Add the chick peas to the mixture and mix gently so that chick peas are properly coated in the mixture
Add the reserved water depending on the gravy you need, check and adjust the seasoning
Cover it with lid and cook it for 6-7 minutes or The mixture will start leaving the oil ,on slow flame depending on the gravy you need.
Add garam masala, then close the flame.
Garnish with Onions and coriander leaves and lemon/lime.
Serve hot with Puris, Bhaturas, Bread, Chapati, Parathas or Naan.
Add the turmeric, Ginger-garlic paste to it and saute for couple of minutes.
Add chopped Tomatoes,green chilli, coriander powder, cumin powder, chana masala powder, red chilli powder and salt.
Saute the tomatoes till they are soft and mashed up
Add the chick peas to the mixture and mix gently so that chick peas are properly coated in the mixture
Add the reserved water depending on the gravy you need, check and adjust the seasoning
Cover it with lid and cook it for 6-7 minutes or The mixture will start leaving the oil ,on slow flame depending on the gravy you need.
Add garam masala, then close the flame.
Garnish with Onions and coriander leaves and lemon/lime.
Serve hot with Puris, Bhaturas, Bread, Chapati, Parathas or Naan.
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