The regular channa masala, made to my taste
My Private Note
Units: US | Metric
- 1 cup kabuli channa
- 1 large onion
- 1 1/2 tomatoes
- 1 inch ginger
- 3 garlic cloves
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 1/4 teaspoon turmeric powder
- 4 tablespoons coriander leaves
- 2 tablespoons jaggery
- 1/2 cup potato (optional)
- 1 teaspoon cumin seed
- 4 tablespoons oil
- 1 green chili pepper
- 1Soak channa overnight or a minimum of 8 hours
- 2Drain and Pressure cook until soft (4 to 5 whistles).
- 3Have the onion and tomato cut in 1 inch pieces.
- 4cut the ginger and garlic into medium size pieces.
- 5in a fry pan, add 2 tbsp oil and fry the onion garlic , green chili and ginger.
- 6when onion turns slightly brown add tomatoes.
- 7turn of gas and let it cool.
- 8grind it into a nice paste adding water and keep aside.
- 9in the fry pan add 2 tbsp of oil, and cumin seeds.
- 10add the grind paste and let it boil.
- 11add the turmeric powder, garam masala, chili powder, and salt.
- 12add the boiled channa, add the water if required, based on your desired consistency.
- 13you can add boiled and cubed potatoes if you like or leave it.
- 14let it simmer for 5 mts as the gravy thickens.
- 15wash and chop the coriander leaves and add just as you turn of the gas.
- 16mix well and serve hot with roti or jeera rice.
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Nutritional Facts for Channa Masala My Way
Serving Size: 1 (174 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 271.1
- Calories from Fat 139
- Total Fat 15.5 g
- Saturated Fat 1.9 g
- Cholesterol 0.0 mg
- Sodium 23.0 mg
- Total Carbohydrate 29.2 g
- Dietary Fiber 6.0 g
- Sugars 12.4 g
- Protein 6.2 g
The following items or measurements are not included: