Monday, May 27, 2013

Channa Masala - Version 3

  • Cooked channa 2 cup
  • Onion 2 big
  • Tomato 2 big
  • Choped ginger 2 Tsp
  • Choped garlic 2 Tsp
  • Kashmiri chilly pdr 2 to 3 Tsp
  • Coriander pdr ½ Tsp
  • Turmeric pdr ½ Tsp
  • Garam masala 1 Tsp
  • Corriander leaves ½ bunch
  • Cumin seeds ¼ Tsp
  • Water
  • Salt
  • Oil

Soak the channa overnight and cook it with salt. Keep it aside. For the masala, heat oil in a kadai and add sliced onion followed by ginger and garlic. Saute it until it turns light brown and add chilly pdr, coriander pdr, turmeric pdr, garam masala and required amount of salt. Roast it in low flame. When the oil starts to separate, add the tomato pieces and cook till it turns soft. Add the chopped coriander leaves and stir it for a couple of mins. Allow this to cool slightly and grind it into a fine paste. Heat little oil in the same kadai and splutter the cumin seeds. Reduce the flame and pour the grounded masala paste. Saute it for a couple of mins and add the required amount of water. Boil it and add the cooked channa. Mix well and boil for a few more mins. Finally, sprinkle a little garam masala and chopped coriander leaves into it. Remove it from fire and keep it aside for a few minutes. Serve it hot with roti or naan.

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