Tuesday, April 17, 2012

Channa Masala


Chickpea (Garbanzo/Kabuli Channa) - 1 1/2 cups (soak overnight)
Onions - 4
Tomatoes - 2
Ginger - 1 inch long piece
Garlic Cloves - 5
Green Chillies - 4
Cumin Seeds - 1 tsp
Channa Masala Powder - 2tbsps
Sugar - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder  - 3/4 tsp
Fresh Cream - 3 tbsps
Dried Fenugreek Leaves (Kasoori Methi) - 2 tbsps
Coriander Leaves, chopped - 2 tbsps
Salt to taste
Oil - 1 tbsp


  1. Pressure cook chickpea with enough water until it soft enough but still holds the shape firmly.
  2. Blend together, onion, green chillies, ginger and garlic cloves into smooth paste without adding water.
  3. Heat oil in a pan, add cumin seeds.
  4. When cumin seeds start sizzling, add ground paste and sugar. Saute until the paste browns little bit..
  5. Add chopped tomatoes and saute until the tomato turns soft and mushy.
  6. Add turmeric powder, salt red chilli powder and channa masala powder. Mix well.
  7. Add 3/4 portion of cooked chickpeas. Let it boil on low flame.
  8. Smash the remaining portion of chickpeas little bit and add it to the gravy. If required, add little water(preferably the water used for boiling chickpeas) to adjust the consistency of the gravy.
  9. Add kasoori methi and cook for a few minutes.
  10. Add fresh cream. Mix well.
  11. Garnish with coriander leaves.


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