So here's the recipe
Prep Time: Overnight soaking required for channa.
Cooking time: 20 mins
Serves: 3-4
Ingredients:
Chana - 3/4 cup
Red Chilli Powder – 1 ½ tbsp
Coriander powder - 3/4 tsp
Jeera Powder - 2 tsp
Chana Masala powder - 1 tbsp [ If not available you can use 2 tsp garam masala powder instead]
Coriander leaves - just to garnish
boiled channa Water – 2 cups
Salt - to taste
To saute and grind:
Oil - 2 tsp
Tomatoes - 3 chopped roughly
Big Onion - 1 chopped roughly
Ginger Garlic paste – 1 tbsp
- In a pan heat oil - add onion, sauté until it turns pink then add ginger garlic paste and sauté until raw flavour goes off later add in tomatoes and cokok till mushy. Once done switch off the flame and transfer the mixture to a plate and allow it to cool and grind it into a smooth paste.
- Now, In a kadai heat oil – add the tomato onion paste, and stir well in low flame. Add the spice powders and salt, mix well. Once the raw smell of masalas leave add channa along with the water that you had used to cook the channa [adding this water gives an addtional punch to this gravy, so retain it] to this mixture and cook for 5 - 7 mins in medium flame.
- Once oil separates garnish with coriander leaves and switch off!! Very Easy Peasy isn't it??
This Channa masala tastes great with poori, roti and pulao!! Enjoy :)