Channa masala or Chole masala is a classic Indian Vegetarian dish prepared with Kabuli channa (garbanzo beans ).It is a fantastic side dish for chapati, bhatura and pooris .It is my family’s favorite. Today let us see how to make this simple Channa Masala recipe-(Kabuli Channa)-Chole masala following this easy recipe.

This Channa Masala recipe is very easy to make and Channa Masala gravy is an ideal side dish for chapathi. For this gravy we need to soak the konda kadalai (chick peas) for 8 hours prior to start of the recipe. This soaking helps the chickpeas to cook easily.

This channa masala can also be served with chapathi, poori, roti, parotta etc. In order to thicken the gravy I smashed some of the chickpeas and added them back to the gravy this thickens it. Also to obtain a smooth texture I ground the onions and tomatoes after sauteing them. But this is optional and you can proceed with the recipe without grinding it.

Friends please do try this awesome Channa masala gravy at home and serve it with some soft chapathi. Also please do share your feedback about the recipe in the comments below.

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Soaking Time : 8 hours       Prep Time : 10 mins

Cooking Time : 20 mins      Serves : 3-4

Ingredients:

Channa (white)/Kondai kadalai : 1 cup

Onion : 1 large

Tomato : 2 large sliced

Garlic : 4-5

Ginger : 1 inch

Salt to taste

Spice Powders:

Red chilly powder : 1 tsp

Coriander Powder : 1 tbsp

Garam Masala Powder : 1 tbsp

Cumin powder : 1 tbsp

Turmeric powder : 1 tsp

Dry Mango powder : 1 tsp

To Temper:

Oil : 2 tbsp + 1 tsp

Cardamon : 3

Cinnamon Stick : 1 inch

Bay leaf : 1

Cloves : 2

Method:

  1. Soak channa overnight and pressure cook channa with a little salt for 4-5 whistles. Channa should be soft.
  2. Cut all veggies and take all spice powder ready. Set aside. IMG_20171221_182249
  3. Heat 1 tsp oil in a pan. Saute onion, ginger, garlic for 3 mins. Then add in spice powders, saute it till raw smell leaves.IMG_20171221_182637 - Copy
  4. Then add in sliced tomatoes with required salt. Cook till mushy. Allow it to cool completely.

    5. Heat 2 tbsp of oil in a pan. Temper in tempering ingredients. Then add in ground paste. IMG_20171221_184326

6. Allow it cook for 3 mins. Then add in cooked channa, mix well to coat it masala.IMG_20171221_184520

7. Once done, lightly press channa here and there with a smasher. IMG_20171221_191114Garnish it with coriander leaves. Serve it with soft chappati, batura, and poori. IMG_20171221_194429

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