channa 1

Hey! I’m back again..I’m on a blogging spree these days and that’s why you see new posts appearing frequently. Today’s recipe is just a simple curry and I bet every Indian, Pakistani and others in the neighborhood are familiar with this one and it keeps appearing on their dining table atleast once in a while at least it does on mine.

I  have made Channa Masala many times but this time I followed a pakistani recipe and I very much liked it. So there’s no question of not sharing it with you all.

Servings: 4 persons

CHANNA MASALA

Ingredients :

  • Soaked Channa or chickpeas – 2 cups
  • Onion chopped –  2 nos.
  • Garlic grated – 1 tsp
  • Tomato chopped – 2 big
  • Tomato paste or ketchup – 2 tbsp
  • Green chilis – 2 nos.
  • Turmeric powder – 1/4 tsp
  • Red chili powder -1/2 tsp
  • Coriander powder – 1 tsp heaped
  • Cumin powder – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Dry mango powder – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Salt – to taste
  • Lime juice – of half lime
  • Coriander leaves chopped – 5 sprigs
  • Oil – 2 tbsps

Method :

  • Wash and soak the channa in water for 4 hrs.
  • In a bowl mix together all the spice powders and cumin seeds with a little water to form a paste and set aside.
  • Heat oil in a pressure cooker add the finely chopped onions and sauté till soft. Then add grated garlic and sauté until the raw smell goes.
  • Then add in chopped tomato, tomato paste or ketchup and spice paste and mix well.
  • When the tomatoes get mashed up add the soaked channa, chopped green chilis, salt and 1 cup water. Pressure cook till the channa is done.
  • Once the pressure valve goes down, open the lid and put it back on heat and allow it to boil till the gravy attains the desired consistency.
  • Remove from fire and add lime juice and chopped coriander leaves and serve hot with any flat bread you like.

Channa masala

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