CHANNA MASALA

CHANA MASALA

This is a classic North Indian dish, that goes very well with Chapathi, Puri and Bathura.

I also make this as a filling in my bread and toast them in the sandwich toaster.  

For this recipe you need

2 cups of chick peas (kabuli chana).
1 big sized onion
2 tomatoes
2 tsp. of ginger-garlic paste
1/2 tsp. of turmeric powder
2 tsp. of chilli powder
3 tsp. of coriander powder
1/2 tsp. of garam masala powder
1 tsp. of chole masala - Optional
salt to taste
Coriander for garnishing

For Seasoning

Few nos. of cinnamon and cloves
2 cardamom
2 bay leaves
3 - 4 tsp. of oil

Preparation

Soak the chick peas in water overnight or for 8-10 hrs.

Pressure cook the channa with a pinch of salt for 6-7 whistles. Drain and reserve the excess water . Remove 1/2 cup of cooked channa and grind them coarsely

Heat oil in a pan. Add all the seasoning ingredients.

Add chopped onions ,fry them until they turn soft.

Add the ginger- garlic paste, saute for few mins.

Then add the chopped tomatoes and fry it well.

Add the spice powder along with salt and stir them slowly on medium flame. 

Now add the drained chick peas with sufficient amount of reserved water and bring it to boil.

At the final stage , add the grinded channa paste ,check for salt and mix it gently.Allow it cook for about 10 mins.

Finally garnish it with coriander leaves.

Chana Masala is ready to be served.............

Serve it with roti's and enjoy :)


NOTE:


Using grinded chana paste makes the gravy thick.

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