My family loves channa/konda kadalai a lot. Whatever dishes I make using Channa, my family loves it. Usually, I make Sundal and Mochai Kara Kuzhambu. I make Bhature once in a month.
Chana Masala goes well with Bhature. My husband loves the combination. Unfortunately, we don’t get the authentic or tasty Channa Masala or Bhature here. So, I learned the recipe from my mom when she was here few months ago. It came out well and Gj asked me to follow the same recipe throughout. I made this Channa Masala for my North Indian friends and they applauded that the taste is very similar to the restaurants. I am so happy that I could share this tasty Channa Masala with you all…
Preparation Time. 10 minutes
Soak Time. 9 hours
Cook Time. 40 minutes
Recipe Cuisine. North Indian
Recipe Category. Side dish
Chick peas – 1 cup
Onions (finely chopped) – 2 nos.
Tomatoes (finely chopped) – 3 nos.
Ginger Paste – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Kashmiri chilli powder – 1 teaspoon
Garam Masala Powder – 1/4 teaspoon
Amchur powder/Dry Mango Powder – 1 teaspoon
Coriander Leaves – to garnish
Oil – 3 tablespoon
Salt – as desired
To Roast and Grind
Cumin Seeds – 1 teaspoon
Fennel Seeds – 1 teaspoon
Cardamoms – 3 nos.
Cinnamon – 1/2 inch
Peppercorns – 5 nos.
Cloves – 3 nos.
Bay Leaf – 1 no.
Coriander Seeds – 1 teaspoon
Red Chillies – 2 nos.
Note. The ingredients shown will vary with the original quantity.
1. Wash and soak the chickpeas overnight or at least for 8 hours in 3 cups of water. After 8 hours, the chickpeas should have doubled in size. Now, pressure cook chick peas using 3 cups of water and little salt for 5-6 whistles or until soft. Drain the chickpeas and reserve its stock.
2. On medium low flame, dry roast bay leaves, red chillies, coriander seeds, cardamom pods, cinnamon, peppercorns, cumin seeds and fennel seeds (I have added cumin and fennel seeds powder) until brown. Keep stirring often. Make sure you don’t burn them. Once they cool down, transfer them to a blender.
3. Grind them to a fine powder. In a non stick pan, heat oil and add ginger paste. Fry for a minute or so, and then add the chopped onions.
4. Once the onions turn transparent and the raw smell of ginger garlic paste leaves, add the ground spice powder. Stir well for 2 to 3 minutes. Then add the chopped tomatoes and sauté till the tomatoes turn mushy. Then add turmeric powder, chilli powder and garam masala powder.
5. Stir well and cook for 2 to 3 minutes. Then add the boiled chickpeas. Stir well and then add the reserved stock. If you want more gravy, you can add more stock.
6. Boil until the masala thickens and add little salt (remember you have already added salt when you cooked the chickpeas). Now add curd and simmer the flame.
7. Stir well and then add more stock say another cup. Close the pan and cook until the masala thicken further.
8. Once the masala thickens, add the amchur powder and stir well. Garnis with chopped onions and coriander leaves.
Now, Punjabi Chole/Channa Masala is ready!
Serve hot with Chappathi, Kulchas, Bhature, Pooris along with lime wedges.
- Add the stock based on what consistency you want the garvy to be.
- Instead of channa masala powder, add homemade garam masala powder.
- You can also add water instead of stock.