Channa Masala

Chickpea masala gravy prepared with basic spices available at home. Love this channa masala goes really well with some rice bhakris or chapatis

INGREDIENTS

250 gms chickpeas . Soaked previous night. Pressure cook next morning on high first whistle then on low for 20 to 25 mins.

Reserve the channa water for cooking.

2 onions finely chopped

2 green chillies finely chopped

2 tomatoes peel off skin and puree

1 tomato peel of skin and finely chopped

1 tbsp or according to taste curry spice powder.

RECIPE FOR GREEN CURRY SPICE POWDER

GREEN CURRY SPICE POWDER

Coriander seeds 100 gms Cumin seeds 50 gms Pepper corns 40 gms Cardamom 7 gms (30 cardamom) Cinnamon 6 gms Cloves 5 gms (64 cloves) Turmeric 8 gms

Dry roast all the ingredients well. Allow to cool. Dry grind the spices.sift well. Fill in airtight bottles Total weight after grinding 188gms

1/2 tsp garam masala powder

1/2 tsp amchur powder

1/2 cup finely chopped coriander leaves

10 to 12 curry leaves.

1 tbsp ginger garlic paste

if unable to make the above mentioned Green Curry Spice Powder ,then refer to the ingredients mentioned below for the channa masala.

Or

1 tbsp coriander seeds

1/2 tsp cumin seeds

1 tsp pepper corns

2 cardamom

1/2 inch cinnamon

3 cloves

Dry roast the above whole spices and powder it. Mix in

1/4 tsp turmeric powder.

METHOD

Heat up some oil. Add the curry leaves. Once it start to splutter add the finely chopped onions stir fry till light brown.

Mix in the finely chopped green chillies and finely chopped tomatoes. Stir fry adding some if the reserved channa water.

Once the tomatoes are soft add in the tomato puree and some of the reserved channa water. Cook on medium heat stir frying occasionally.

Now add the ginger garlic paste and the curry spice powder , Garam masala powder and amchur powder. Add some if the reserved channa water and allow the masala to cook on low flame. Once the gravy is done add the cooked chickpeas/channa and mix well.

Add some water if required . Cook on low flame for 5 mins. Lastly add the chopped coriander leaves and cook for another 20 mins on low flame.