Skip to main content

Channa Masala - Try My Recipes

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 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.

Serving Options:

Serve hot with Roti, Poori, Rice and Bread.        


Linking this with Meenu's TRY MY RECIPES


  1. Delicious chana masala! :)

  2. channa masala looks so yummy..
    happy to follow u

  3. Chana masala looks yummy :)

  4. Looks really delicious and yummy Priya :-)

  5. Goodness in a single dish. Adore the play of spices with chickpeas. I also noticed the tea bag for being used and that must be for more amazing flavors. Lovely dish which we will prefer with rice.

  6. Looks delightful..I love channa so much especially in this form.

  7. Looks delightful..I love channa so much especially in this form.

  8. Chanana masala looks super delicious and tempting me !!

  9. hehe priya i was thinking u made pav bhaji or chana masala

    u got the look of pav bhaji here

    bt i think u really loved it

    thanks for linking dear

  10. Delicious delight...i too love it to have it with a slice of bread

  11. Nice post. Thanks for share.


Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)

Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …