CHANNA MASALA /CHOLE MASALA





Today's post is an updated version of my Channa Masala............I've started adding some tamarind to my channa masala and it does wonders to enhance the taste. Some people love having it with a side of freshly sliced raw onions.


This recipe tastes fantastic with hot pooris. I've got a lovely recipe for  pooris  here. Or you can even pair it with chapathis or parathas!..........either way it tastes yum!
             




INGREDIENTS:
Oil
chickpeas/channa - 1 cup soaked in water overnight
Onion, chopped - 2
Green chili, slit - 2
tomato, chopped -2
Ginger garlic paste - 1 tbsp
Garam masala - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Cumin powder - 1 tsp
Tomato puree - 2 tbsps
Coriander powder - 2 tsp
tamarind - 1 tbsp soaked in 1 cup water (extract the juice and keep aside)
Dried methi leaves or fresh coriander leaves - 1 tbsp


for the tadka:
ghee - 1 tbsp
garlic, minced - 1/2 tsp
curry leaves - 6 to 7
ginger, thinly sliced strips - 1/2 inch piece(optional)

PROCESS:
  • Wash the chickpeas and pressure cook them with a tiny bit of salt for about 5 to 6 whistles or until they are soft. Drain and keep aside.
  • Heat some oil in a wok and saute the onions and green chilies till they turn slightly brown.
  • Add ginger garlic paste and saute for a minute.
  • Add the chili powder, garam masala, turmeric, cumin and coriander powder. Stir for a few minutes till nice and fragrant.
  • Next, add the tomato. Saute further. Add a tiny bit of the tamarind water to stop the masala from sticking to the pan. Cover and cook for a few minutes till tomatoes are nice and mushy.
  • next, add the soft chickpeas and mix well. Add salt.
  • Add the rest of the tamarind water and let it simmer. 
  • When the gravy starts to thicken, with the back of your spoon/ladle mash half the chickpeas roughly. This is just to give a nice thick consistency.
  • Add the methi and mix. Add a bit more water if required.
  • when you have reached the desired consistency, make the tadka and pour it in the chickpeas and off the flame.
  • to make the tadka,in a small pan, heat the ghee. add the garlic. After few seconds switch of the flame and add in the curry leaves and ginger. This is the tadka.
  • Now, pour the tadka into the chickpeas masala and cover.


11 comments:

  1. Hi Farah, thanks for dropping by my space and thereby leading me to your wonderful space. Happy to be your follower dear. Drop by mine and follow too.

    ReplyDelete
  2. Chana Masala luks really superb Farah....

    ReplyDelete
  3. The channa masala looks very tempting and delicious..

    ReplyDelete
  4. An all time favorite..looks absolutely delicious

    ReplyDelete
  5. Love channa masala..perfect with rotis...:)

    Dr.Sameena@

    http://myeasytocookrecipes.blogspot.com/

    ReplyDelete
  6. Looks stunningly beautiful...what lovely color!! :)

    ReplyDelete
  7. Hi Farah, thanks a bunch for dropping by and for following me...OMG! channa masala looks so yummy...its my comfort food...love to have with roti...happy to follow u too...you have a wonderful space dear.

    ReplyDelete
  8. ohhh..yeah...this looks soooooooooooo good & tempting..;)

    Tasty Appetite

    ReplyDelete
  9. You have a wonderful blog.glad to follow you.

    ReplyDelete

Printfriendly