Homemade Channa Masala

Recipe by
Total Time:
7.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1 cup - Kabuli channa
  • 1/2 cup - chopped onions
  • 2 - tomatoes
  • 3 - potatoes
  • A little ghee
  • Salt to taste
  • To grind:
  • 3 - 4 tbsp - coriander (dhania) powder,
  • 3 tbsp - dry mango (aamchur)
  • Salt to taste
  • 3-4 - red chillies
  • 2 tbsp - jeera (cumin seeds)
  • 1 tbsp - methi seeds
  • Little dalchini (cinnamon bark)
  • 1 tbsp - black pepper
  • A pinch of dry ginger
  • 1/2 tbsp - elaichi (cardamom)
  • 1/2 tbsp - cloves powder
  • 1/2 tbsp - mustard seeds
  • Little caraway

How to Make Homemade Channa Masala

  • Soak the channa overnight or at least for 7 hours.
  • Add 1/2 tbsp soda bicarbonate and pressure cook till done.
  • Grind all the ingredients.
  • Heat ghee in vessel and fry cut potatoes till soft.
  • In the same ghee, add onions and cook for some time.
  • Add pieces of tomatoes and cook for 5 minutes.
  • Add the ground powder and cook for another 2 minutes.
  • After that add precooked channa and cook for 5-10 minutes, stirring continuously.
  • Garnish with sliced tomatoes, onions rings, whole green chillies, chopped coriander leaves and slices of lemon.

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