Tangy and spicy gravy made of chickpeas which can be paired with chapathi as well as rice.
Channa Masala
Tangy and spicy gravy made of chickpeas which can be paired with chapathi as well as rice
Ingredients
- 1 cup chickpeas
- 2 onions chopped
- 1 tsp oil
- 1 bay leaf
- 1 potato
- 2 tomatoes
- 1 green chillies
- 1/4 cup corainder / mint can use either or both
- 2 tbsp corainder powder
- 1 tbsp chilli powder
- 1 tbsp garam masala
- 1/4 tsp turmeric powder
- 1/2 tsp kasturi methi
- 1/2 tbsp lemon juice
Instructions
- Soak 1 cup channa (chickpeas) overnight.
- Pressure cook channa and potato in cooker adding little salt until soft. I cooked it for 4 whistles
- In a pan add 1 tsp oil, and bay leaf. Next add 2 onions and fry till light brown
- Next add 1 mashed potato and mix well.
- Grind 2 tomatoes, 1 green chillies, ginger and 1/4 cup corainder leaves/mint.
- Add this mixture and the masala powders ( 2 tbsp corainder, 1 tbsp red chilli, 1 tbsp garam, 1/4 tsp turmeric). Mix till it leaves oil.
- Add the boiled channa. mix well
- Add water (you can also add the water in which we boiled channa) according to the consistency required
- Boil the channa for 10 minutes in low flame or pressure cook for 1 whistle. Garnish with kasturi methi and 1/2 tsp lemon juice. It is done!
Notes
- You can skip adding potato as well but adding potato enhances the taste.
Sooperb yummy tasty food 😍😍😍😍😍😍😍
[…] healthy and could be had guilt free 😬For channa masala, I did it in my usual method by following my recipe. I added freshly grounded corainder powder and it greatly enhanced the taste of the channa masala […]