Channa Masala

With lockdowns in place, I’ve been feeling more homesick and have begun craving some delicious hot and spicy food! However, as there are limited Indian ingredients available, I’ve tried making my own version of Channa Masala with ingredients I had in my pantry!
This dish is incredibly tasty and a perfect vegetarian option. The spicy channa accompanied with some fluffy Bhatura will make for the perfect Friday dinner – and even better, some delicious weekend leftovers.

Chana masala: 

To prepare this dish you need:

1 big cup chickpeas (250 grams)

Wash and Soak it for (7-8hrs)

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After the chickpeas have soaked for enough time, drain, and transfer to a pressure cooker. Add 1/4 tsp of bicarbonate soda, salt, and add 2 glasses of water. Pressure cook this on medium heat for at least 6 whistles and keep aside.

Prepare the masala powder: 

4 Kashmiri chillies

6-7 byadgi chillies

2 tbsp coriander seeds (dhania seeds)

1 tsp cumin seeds( jeera)

1 tsp caraways seeds (shahi jeera)

1 tsp fennel seeds (saunf)

7-8 black pepper(kalimiri)

1” cinnamon (dalchini)

3 cloves (lavang)

1 black cardamom(kali ilaychi)

tiny piece of lace

 

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Gravy: 

2 tbs ghee

2 large onions finely chopped

2 big tomatoes pureed

1 green chili (slit)

1 tbsp of Fresh Cream

1 tbsp ginger garlic paste

Spices:

2-3 cardamoms

1 bay leaf

1 tsp cumin seeds

1 tsp kitchen king masala

Pinch of cardamom powder

Salt to taste

1 tsp Sugar

1 tbsp of Cashew Powder

Handful of coriander leaves for Garnishing

 

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To prepare the freshly ground masala, roast the spices for 2-3 mins until fragrant. Next, roast the chilies until it forms a crispy texture.

 

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Allow it to cool. Next, add one tbsp amchur powder with roasted spices and chilies and grind into a smooth powder. Keep the freshly ground Channa masala in the airtight container.

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In a Kadai, add 2-3 tbsp of ghee. Once hot, add 2-3 cardamoms, 1 Bay leaf and1 tsp of cumin seeds.

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Once it splutters, add 2 finely chopped onions and sauté until it turns golden brown. Next, add 1 tbsp of ginger garlic paste, one slit green chili, 1 tbsp of freshly ground chana masala. Sauté nicely and add 2 big tomato purée.

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Allow it to cool for 5-6 mins on low flame. Add the boiled chickpeas and let it cook. Next, add salt to taste and1 tsp of Sugar. To thicken the curry, you can mash a few of the chickpeas before adding them.

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After 7-8 mins, add 1 tbsp of cashew powder, and a tbsp of fresh cream. Mix. well. Add 1 tsp of kitchen king masala and a pinch of Cardamom powder. Add little water if required.

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Finally, garnish with fresh coriander leaves.

Serve hot with masala Bhatura

Recipe for masala bhatura:

First mash the potatoes and add plain flour to it. Add salt, bicarbonate soda , chili flakes, kasturi methi, and slowly start kneading the dough. Since the potatoes have natural moisture, you don’t need to add water while making this dough.

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If the dough is a little sticky, then you can add extra flour to it. Once the dough is ready, add a few drops of oil to smoothen it.
15-20 mins after making the dough, prepare the bhaturas. Divide the dough into small pieces. Roll into a disc shape and deep fry the bhaturas. Serve hot with Chana Masala and masala onion rings and lime.

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If you don’t like the deep-fried version you can make small rotis and roast them. Aalu rotis also taste yummy and their texture is also super soft.

Hope you enjoy this tasty dish.
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