Channa Masala is a special dish which you will find in majority of hotels serving with poori and chapathi.
Personally I love the flavor of north Indian’s channa masala which has lots of aromatic flavor and equally tastes delicious. I got a lovely opportunity to try this masala from Meenu’s blog and the most speciality in this curry is it has no onions and tomatoes…. I was all amazed and confused while reading her recipe but trust me… the taste was awesome. My new neighbor friend who was standing beside me while cooking was also surprised by the recipe procedure. And this is the first dish I shared with my neighbor and they really loved it... Thanks meenu dear :)
I served this with breads so mashed little at the final stage and it tasted like pav bajji :)
Click HERE to get the original recipe and am sending this to her TRY MY RECIPES event.
Wanna try her recipes and participate in her event!!!! Just click HERE...you will be redirected to her announcement page :)
- 1 Cup Chickpeas
- 2 Potatoes
- 2 Green chillies, sliced
- 1 Tea Bag
- ½ Tbsp Ginger Garlic paste (Actual recipe calls for sliced Ginger)
- 1 Tbsp Gram Flour
- 1 Tsp Chilli powder
- ½ Tsp Turmeric powder
- 1 Tsp Cumin powder
- 1 Tsp Coriander powder
- Small piece of Tamarind
- A pinch of hing
- 2 Tbsp Oil
- Handful of Coriander leaves
- Salt to taste
- Soak the Chickpeas in water for overnight.
- Chop the potatoes and pressure cook it with the soaked chickpeas along with the tea bag for 4-5 whistles.
- Remove the tea bag and retain the cooked chickpeas, potatoes and water.
- Soak the tamarind with little water before starting the cooking process.
- Heat oil in a pan and add the hing followed by the gram flour.
- Stir till color of the flour changes to light brown.
- Now add the chopped green chillies, ginger garlic paste, red chilli powder, turmeric powder, cumin powder and coriander powder.
- Extract the juice from the soaked tamarind and add it to the masala.
- Add the cooked chickpeas and potatoes along with the water.
- Add salt and cook the gravy for 15 minutes.
- Garnish with the chopped coriander leaves and serve hot.
Linking this with Meenu's TRY MY RECIPES