Channa Masala
Kabuli channa, tomatoes and jaggery simmered on the stove and spiced with garam masala and ginger for a South Asian snack. Serve with roti or jeera rice.
35 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 20 min · 35 min total
- medium
- 1
Soak channa overnight or a minimum of 8 hours. Drain and Pressure cook until soft (4 to 5 whistles).
- 2
Have the onion and tomato cut in 1 inch pieces. Cut the ginger and garlic into medium size pieces.
- 3
In a fry pan, add 2 tbsp oil and fry the onion garlic, green chili and ginger. When onion turns slightly brown add tomatoes.
- 4
Turn of gas and let it cool. Grind it into a nice paste adding water and keep aside. In the fry pan add 2 tbsp of oil, and cumin seeds.
- 5
Add the grind paste and let it boil. Add the turmeric powder, garam masala, chili powder, and salt.
- 6
Add the boiled channa, add the water if required, based on your desired consistency. You can add boiled and cubed potatoes if you like or leave it.
- 7
Let it simmer for 5 mts as the gravy thickens. Wash and chop the coriander leaves and add just as you turn of the gas.
- 8
Mix well and serve hot with roti or jeera rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
