Kadai Channa Masala

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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Ingredients

  • 1 cup - brown chick peas (soaked overnight)
  • 1 - tomato chopped
  • 1 - large onion sliced thinly
  • 1 - large onion, sliced and fried till brown
  • 1 - potato, boiled, chopped in chunks
  • 1 - tbsp. ginger, finely chopped
  • 1 - tsp. garlic, finely chopped
  • 2 - green chillies chopped
  • 1 tbsp - coriander finely chopped
  • 8 - 10 - cashews, fried light brown, powdered
  • 1 tsp - chole masala or sabzi masala powder
  • 1/2 tsp - red chilli powder
  • 1/2 tsp - coriander (dhania) seed powder
  • 1/4 tsp - turmeric powder
  • 3 - 4 pinches - garam masala powder
  • 3 - 4 tsp - asafoetida powder
  • Salt to taste
  • Lemon juice to taste
  • 1 tbsp - ghee
  • 2 tbsp - oil

How to Make Kadai Channa Masala

  • Pressure cook chickpeas, till soft (approx 3 whistles).
  • Cool, remove and drain, keep aside.
  • Heat oil in a kadai (pan).
  • Add ginger, garlic, green chillies, stir for a moment.
  • Add tomato, raw onion and stir-fry onions.
  • Grind together fried onion and cashews, add to pan.
  • Stir, and allow to cook, till oil separates, add chickpeas.
  • Add all dry masalas, salt, lemon juice.
  • Allow to cook till excess moisture is evaporated.
  • Garnish with chopped coriander.
  • Serve piping hot with parathas, bhature, etc.

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