Channa Masala - Easy Homestyle Channa Masala

                                    

This post explains the preparation of easy homestyle channa masala which pairs well with roti, poori or any mild pulao varieties. It can even be used as a spread for bread sandwich. This can be made with easily available ingredients at home.

Channa Masala - Easy Homestyle Channa Masala

Serves - 3 to 4 people

Ingredients

• White Channa - 1 and 1/4 cup (200g)
• Onion - 3 medium sized
• Tomatoes - 2 big sized
• Ginger - a small piece
• Garlic - 10 small pods
• Green chilli -  2
• Turmeric powder - 1 tsp
• Kashmiri Red Chilli powder - 1 tsp 
• Pav Bhaji masala - 1 tsp
• Garam masala - 1/2 tsp
• Oil - 1 tbsp
• Butter - 1 tbsp
• Cloves - 4
• Cardamom - 1
• Cinnamon stick - 1 inch piece
• Cumin seeds - 1 tsp
• Salt - as required
• Sugar - 1/2 tsp
• Coriander leaves - as required
• Kasuri methi - little

Method

1. Wash and soak channa in enough water for 8 to 10 hours or overnight.                   
2. Once soaked, drain the water completely and wash it well again for 2 to 3 times to get rid of the soaked smell.
3. Pressure cook channa with enough water and little salt for 10 to 12 whistles. Channa should be cooked well. Some varieties take more time. So cook accordingly.
4. Finely chop the onions. Roughly chop the tomatoes and make a puree out of it. Keep aside. Chop ginger, garlic and green chilli and make a paste out of it by adding little  water.
5. In a pressure cooker, add oil and butter and temper with cardamom, cloves, cinnamon stick and cumin seeds.   
6. Once cumin seeds crackle, add the chopped onions and sauté until it turns translucent.
7. Add the ground paste and saute until the raw smell leaves.
8. Add the tomato puree, turmeric powder, red chilli powder, pav bhaji masala, garam masala, sugar and salt. Sauté everything together well so that it doesn't stick to the  bottom of the cooker. Add the cooked water of channa to fry this masala.
9. Once the raw smell of the masala leaves, add the cooked channa and mix everything well.
10. Add required water and check for salt. Pressure cook for 4 to 5 whistles.
11. Once the pressure releases, add finely chopped coriander leaves and if required, mash few channa pieces to get a slightly thicker consistency. Add crushed kasuri methi leaves at the end.
12. Serve with roti, poori or any pulao varieties.

                           

                               

                           

                           

                           

  

Notes

• I have used kashmiri red chilli powder for the bright red color and hence given the quantity accordingly. If using regular chilli powder, add according to the spice level.
• Sugar is added just to enhance the taste of the dish. You can skip if you don't prefer it.
• You can use store bough chole masala too instead of pav bhaji masala. I always use pav bhaji masala in such gravies and hence used the same here.
• Pressure cooking of channa again along with the masala ensures that it is blended well and tastes more flavorful
• I have used both oil and butter for enhanced taste. You can use just oil alone for tempering.

Try this easy and flavorful channa masala at home!!