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You are here: Home / baked / Channa Masala

Channa Masala

March 14, 2011 By Aarthi 14 Comments

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Channa Masala
Hello everyone..Hope everyone had a great Weekend.For me this weekend was really a kind of boring one.I didn do anything useful..Of course I cooked……I made the most amazing “No Bake Cheese Cake”(One of Nigella’s Recipe),But I forgot to take Photos of it,Will make it another one time and will update the recipe for you or if you are so curious of knowing the recipe,check out this link.I also cooked a few more dishes(will update the week).One of the dish which I made is this Delicious Channa Masala.I served it with Puri.Channa masala is one of the delicacy of North india.The Secret behind their channa masala is they add kasuri methi leaves,So please try to add that ingrediant(here,you can get in Lynns) it gives you the real flavour of Channa masala.So please try it and tell me how it came.

Ingrediants:
Chickpeas-2 cup
Onion-1 chopped finely
Tomato-3 (pureed)
Turmeric powder-1 tsp
Red chilli powder-1 tblspn
Coriander powder-1 tblspn
Garam masala powder-1 tsp
Cumin seeds-1 tsp
Asafoetida(perumkaya podi)- ½ tsp
Ginger Garlic paste-1 tblspn
kasuri methi leaves-1 tblspn
Tomato sauce-1 tblspn
Salt to taste
Sugar-1 tsp
Oil-2 tblspn
Lemon Juice-2 tsp
Coriander leaves or spring onion for Garnishing
Method:
Boil the channa with some salt till soft.
In a kadai add oil and crackle some cumin seeds and asafoetida for 1 min.
Add in the onions,ginger garlic paste and sate till golden brown.
Add in all the spices and cook till oil separates.Pour in the tomato puree and cook till oil separates.Now Add a dash of Tomato ketchup(not the traditional ingrediant but gives you a nice taste) and mix well.
Add in the channa and mix well till every thing is combined.Add in some salt and sugar and mix well.
Now pour in water and bring to a boil.Cover and simmer till oil separates.
Squeeze in some lemon juice.Garnish with coriander leaves and spring onions.
Serve hot with Puri,Battura or Chappati.
Pictorial: 
Ur ingrediants
crackle cumin seeds..Add onions,ginger garlic paste,spice powders and tomato puree
Add a dash of ketchup…in with channa…Add water and let it boil till oil separates..Add lemon juice and kasuri methi leaves..Garnish with coriander leaves
SERVE
ENJOY

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Filed Under: baked, Recent Recipes, Side Dishes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Rajee

    March 14, 2011 at 4:22 pm

    Hey Aarthi.. This is one of my favourite dish.. I was searching for receipe in many websites.. Thanks for updating this..

    Reply
  2. Madhu

    March 5, 2014 at 8:29 am

    This looks very yummy. I love ur recipes and the way u present them. Thanks for ur site.

    Reply
  3. priya s

    May 2, 2014 at 6:14 am

    Is channa already cooked or raw channa?

    Reply
  4. Aarthi

    May 3, 2014 at 3:22 pm

    @priya sIt is cooked

    Reply
  5. shital

    September 24, 2014 at 2:42 pm

    Thanks for this quick chana masala recipe aarthi…..will make it tomorrow n update u also…..

    Reply
  6. Anonymous

    February 26, 2015 at 5:44 am

    Hi aarthi. I am new to this. I had one doubt. When yu say one tsp or tbsp? Is it heaped or level?
    thank yu 🙂

    Reply
  7. Aarthi

    February 26, 2015 at 3:47 pm

    @AnonymousIt is leveled/

    Reply
  8. Anonymous

    May 31, 2015 at 3:16 pm

    It was just awesome and tasty.

    Reply
  9. kamalaveni

    December 4, 2015 at 12:40 pm

    Hi aarthi,I try this, it's came out very well, thanks for sharing.

    Reply
  10. Unknown

    June 14, 2016 at 10:02 am

    Cup measurement

    Reply
  11. Jackson Stephen

    June 22, 2016 at 10:01 am

    Tomato ketchup really required?

    Reply
  12. Shankari

    July 17, 2017 at 11:48 pm

    Hi arthy…. Recently inspired by yr blog… Hv tried yr egg manchurian.. came out very well… Yr version is so easy to follow. Tnq soo much.. NW gonna try this Chennaa…

    Reply
  13. Nemmy

    July 1, 2018 at 11:42 pm

    This was delicious!

    But I’m fairly new to Indian cooking and confused In the first part where you add the spices and “cook till oil seperates”, I know what that means but with just onions, garlic paste and spices its a rather dry pasty mixture at that point-can the oil really seperate out of that? I was afraid I’d just burn it if I cooked it too long like that. In the later stages where there is some liquid, cooking till oil seperates is easy to do. Can you explain?

    Reply
    • Aarthi

      July 4, 2018 at 4:14 am

      Once you add the spices, cook on low heat for 2 to 3 mins till the spices gets brown and oil starts to separate from the masala. You will see small oil in the side of the masala. That is the stage. Always cook on low heat.

      Reply

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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

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