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
- 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
- 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.