Channa Masala

Forget going out to eat or ordering takeout every time you crave Indian food. Try making Channa Masalan at home. One serving contains 406 calories, 14g of protein, and 18g of fat. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 2 and costs $2.61 per serving. It works best as a side dish, and is done in around 35 minutes. It is brought to you by Tickling Palates. 527 people found this recipe to be flavorful and satisfying. Head to the store and pick up ginger, garlic, chick peas, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is spectacular. How to make Channa Masala, Dinner Tonight: Channa Masala, and Channa Masala (Chickpea Curry) are very similar to this recipe.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Soak the Kabuli channa overnight or for 8 to 10 hours in water. Discard the soaked water and rinse well. Pressure cook with 2 pinch salt for 3-4 whistles or till soft. Drain it and reserve the cooked water separately.Puree the tomatoes and keep aside. Chop the onion finely.Heat a pan with 2 tsp oil. Add Cinnamon, cloves and cardamom. Roast for a minute till the aroma arises. Add onion, ginger and garlic and sauté till the onion turns translucent.Switch off the stove and immediately add red chilli powder, coriander powder and cumin powder. Fry it in the heat itself. This will prevent the powders from changing color.Finally add coriander leaves and mix well. Let it cool completely. Grind it to a smooth paste using little water.Heat the remaining oil in the same pan and add the ground onion paste. Keep sautéing this paste till it turns into a nice brown color over low flame. Now add the tomato puree and the cooked water of channa and let it cook for 5 minutes.Add cooked kabuli channa, salt to taste and chana masala powder and mix well. If needed add more water and cook over low flame covered with a lid.Cook till the raw smell disappears and the aroma arises. This should take 10 minutes. The gravy would also have thickened a bit at this stage.Switch off and garnish with coriander leaves and serve with Naan or any Indian flat bread of your choice with a lemon wedge.

 

Step by step:

1. Soak the Kabuli channa overnight or for 8 to 10 hours in water. Discard the soaked water and rinse well. Pressure cook with 2 pinch salt for 3-4 whistles or till soft.

2. Drain it and reserve the cooked water separately.Puree the tomatoes and keep aside. Chop the onion finely.

3. Heat a pan with 2 tsp oil.

4. Add Cinnamon, cloves and cardamom. Roast for a minute till the aroma arises.

5. Add onion, ginger and garlic and sauté till the onion turns translucent.Switch off the stove and immediately add red chilli powder, coriander powder and cumin powder. Fry it in the heat itself. This will prevent the powders from changing color.Finally add coriander leaves and mix well.

6. Let it cool completely. Grind it to a smooth paste using little water.

7. Heat the remaining oil in the same pan and add the ground onion paste. Keep sautéing this paste till it turns into a nice brown color over low flame. Now add the tomato puree and the cooked water of channa and let it cook for 5 minutes.

8. Add cooked kabuli channa, salt to taste and chana masala powder and mix well. If needed add more water and cook over low flame covered with a lid.Cook till the raw smell disappears and the aroma arises. This should take 10 minutes. The gravy would also have thickened a bit at this stage.Switch off and garnish with coriander leaves and serve with Naan or any Indian flat bread of your choice with a lemon wedge.

Nutrition Information:

covered percent of daily need

 

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