Spread the Joy!
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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:
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| Ur ingrediants |
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| crackle cumin seeds..Add onions,ginger garlic paste,spice powders and tomato puree |
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| 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 |
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| SERVE |
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| ENJOY |
Spread the Joy!
Hey Aarthi.. This is one of my favourite dish.. I was searching for receipe in many websites.. Thanks for updating this..
This looks very yummy. I love ur recipes and the way u present them. Thanks for ur site.
Is channa already cooked or raw channa?
@priya sIt is cooked
Thanks for this quick chana masala recipe aarthi…..will make it tomorrow n update u also…..
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 🙂
@AnonymousIt is leveled/
It was just awesome and tasty.
Hi aarthi,I try this, it's came out very well, thanks for sharing.
Cup measurement
Tomato ketchup really required?
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…
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?
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.