Channa Masala / Chole Masala
Course: GravyCuisine: North IndianDifficulty: Medium4
servings15
minutes30
minutesChanna Masala / Chole Masala is a popular north Indian gravy variety. It can be eaten with wheat based breakfast / dinner varieties like chappathi, naan, rotti, poori etc., It also tastes well with fried rice and pulavs.
Ingredients
Kabuli Channa / Konda Kadali – 250 g
Onion – 2 nos
Tomato – 2 nos
Bay Leaf – 1 no
Cumin Seeds – 1 Teaspoon
Cardamom – 2 nos
Green Chillies – 2 nos
Ginger Garlic Paste – 1 Teaspoon
Channa Masala Powder – 2 Teaspoon
Salt – As required
Ghee – 2 Teaspoon
Oil – 2 Teaspoon
Coriander Leaves – 3 stem
Turmeric powder – 1/2 Teaspoon
Directions
- Soak channa for 8 hours. Cook the channa in pressure cooker for upto 6 whistles, with required quantity of water and salt.
- Take 2 fresh tomato, fine grind them in a mixie jar.
- Keep a medium size pan in stove, add ghee + oil and wait till it heats up.
- Add bay leaf, cummin seeds, cardamom in it and fry gently.
- Then add chopped onions till onion turns inti golden brown colour.
- Add ginger-garlic paste, continue frying till raw smell leaves. Keep the stove in sim, then add turmeric powder and channa masala powder and continue frying for 2 more minutes.
- Add tomato paste from mixie jar into the pan, increase the flame and fry it gently till oil seperates from ingrediants.
- Add 3/4 th of boiled channa into the pan along with required amount of water, continue boiling for 10 minutes in the pan. During boiling smash and add the remianing 1/4th channa to get thick consistency.
- Finally add corriander leaves and stop the stove.
- Delicious channa masala gravy is ready to serve!
Notes
- Best suited for rotti, chappathi, poori and other wheat based breakfast / dinner foods.
Channa Masala / Chole Masala is a popular north Indian gravy variety. It can be eaten with wheat based breakfast / dinner varieties like chappathi, naan, rotti, poori etc., It also tastes well with fried rice and pulavs.
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