Chunky Channa Masala

Preparation Time
6 Minutes + Overnight Soaking
Cooking Time
40 Minutes
4-5 People
Kabuli Channa/Garbanzo beans
Bay leaf
Ginger garlic paste
Turmeric powder
Red chilli powder
Channa masala powder
Amchoor powder
Coriander leaves
1 cup

2 medium
2 medium
3 cups
1 sp
½ sp
1 sp
2 sp
½ sp
1 tbsp
To taste
For garnishing
1.          Soak the channa overnight.
2.         Add water and cook the channa in the pressure cooker along with bay leaf and ½” cinnamon.
3.         Pressure cook for up to 3 whistles.
4.         Dice one onion and tomato each and keep aside.
5.         Chop the other onion and tomato finely.
6.         In a pan, add a little oil, other 1/2 “ cinnamon, onion and tomato and then stir fry till there is no raw smell.
7.         Allow the pressure to go down and then open the cooker.
8.         Take 2 spoons of the cooked channa and grind it with the stir fried tomato and onion to a smooth paste.
9.         Add remaining oil in a pan on medium flame.
10.      Once the oil is hot add the finely chopped onions and fry for 5 minutes. Now add ginger garlic paste and fry till there is no raw smell.
11.       Add the powders one by one.
12.      Add the finely chopped tomatoes and cook for 5 minutes. After this add the ground paste and cook for 5 more minutes.
13.      Add the cooked beans along with the water which was used while cooking the beans and adjust the gravy.
14.      Cook for another 10-15 minutes and switch of the gas.
15.      Garnish with coriander leaves.
16.      Goes well with Indian bread and rice.


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