Chole/Channa Masala

Kabuli Channa 2 cups
Onions 3
Tomatos 3
Green Chilli 1
Ginger Garlic paste- 1/4 tsp
Cinnamon stick -1/2 stick
Cloves- 2
Bay Leaf 1
Dania powder- 1/4 tsp
Turmeric Powder 1 tsp
Chole/Channa masala 2 tbsp Any Brand
Chilliy powder- 1 tsp
lemon and cilantro
Oil 4 tbsp

  1. In a bowl, wash and soak 2 cups Kabul Channa overnight
  2. In pressure cooker put in the Kabul Channa, 1 tsp Salt Enough to cover the kabuli Channa
  3. Pressure cook for 3 whistles.Then lower the flame for a few min before taking off the flame
  4. Once the steam escapes from the pressure cooker, drain and keep the Channa outside
  5. In a deep pan add 4 tbsp if oil and add Cinnamon,cloves,bay leaf,chopped onions, Green chilis stir on a low flame till onion turns golden brown color
  6. Then add ginger garlic paste, stir and fry one min
  7. Next add chopped tomato's,turmeric,chilli powder,Channa masala, salt.
  8. If Tomato's are Becomes soft then add 1 1/2 cup Kabul Channa
  9. Mean while in a Mixer Jar put another 1/2 cup Channa to make a paste with little bit water
  10. Finely add Channa paste to tomato mixture and half cup of water or required for the gravy
  11. Close the lid and cook for about ten minutes until most of the water is absorbed and curry looks little thick.
  12. Finally add some fresh lemon juice and chopped cilantro.
If u don't have chole/channa masala you can add cumin powder 1/4 tsp,gram masala1 tsp,dry mango powder 1/2 tsp,Fennel powder 1/2 tsp also.
You can add mashed potato Instead of channa paste

It can be served with rice or rotis
Serving size: 3 to 4 people


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