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    Home » Recipes » Main Course » Channa Masala

    Channa Masala

    Published : Jan 30,2014 | Last Updated On : Nov 13, 2021 by Muktha Gopinath

    Channa Masala is a popular Punjabi dish in Indian cuisine.There are lot many variations in cooking channa masala,but this is version of channa masala is cooked in my own style.I have used brown chickpeas in this particular recipe,as Brown gram has more health

    benefits.Its rich iron content boosts energy,very important for women and growing children especially.You can either use black channa,green channa or kabuli channa for variations.This spicy masala is perfect to have with Roti's ,Poori and also with Rice.

     

    Ingredients:
    Category:Vegetarian|Cuisine:India|Course:Main
    PrepTime:6 Hrs (Inactive)|Cooking Time:45 Minutes|Serves:4-5

    Chickpeas :1 Cup
    Onion:3 Small to Medium
    Garlic:8 Cloves
    Ginger:1"inch piece
    Green Chilly:2
    Tomato:3 Medium
    Jeera/Cumin Seeds:1Tsp
    Bay Leaf:1
    Clove:2-3
    Cinnamon:1 " stick
    Cardamom:2 Pod
    Red Chilly Powder:11/2 Tsp
    Coriander Powder:1 ½ TSp
    Garam Masala:½ Tsp
    Jeera Powder:½ Tsp
    Chaat Masala:½ Tsp
    Kasuri Methi:½ Tbsp
    Coriander Leaves:1 tablespoon for Garnishing
    Fresh Cream:½ Tbsp
    Butter:1 Tbsp
    Oil:1 Tbsp
    Salt to Taste

    Method:
    Soak Chickpeas minimum  6 hrs or overnight . Pressure Cook chickpeas along with 1 Bay leaf ,1 Clove,½ " inch stick cinnamon and 1 cardamom,add 1 cup of water and pressure cook for 3-4 whistles. Once pressure is released, discard the whole masala drain water and keep cooked chickpeas aside.



    Peel onions and put it in a mixer and prepare onion paste.Similarly prepare Ginger,garlic and green chilly paste and keep it aside.Blanch tomato,peel skin and puree it.

    Take a thick bottom pan ,heat butter and oil,add remaining whole masala and cumin seeds,Once it splutters add onion paste and fry till light brown.



    For this add ginger,garlic and green chilly paste and fry well,till raw smell goes off.



    Add tomato puree and mix well,for this add red chilly powder,coriander powder ,garam masala and salt to taste.Mix well and allow it to cook for 5 minutes.Then add cooked chickpeas .



    Mix well and add drained water,simmer the flame ,close the lid and allow it to cook for 20 minutes.Once done,sprinkle chaat masala,kasuri methi.Garnish with fresh cream,coriander leaves.


    Serve hot with Roti/rice along with onion rings.

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    Muktha-about-me

    Hi ! I'm Muktha , Blogger , Nutrition Advisor & Recipe Creator behind Palate's Desire . I share tried & tested everyday meal recipes for healthy living and occasional indulgence. Palate's Desire helps even a novice to cook like a pro. Happy Cooking...! Read More about me →

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