Wednesday, September 22, 2010


Hi all,

       Channa Masala is a famous Punjabi dish cooked everyday in homes. I got inspired by vahrehvah and tried this recipe .It came out really good and let me share with you.

Channa Masala


Onion -1 (big)
Tomato -1 (big, finely chopped)
Green chillies -2
Cumin seeds -1 tspn
Cinnamon and cloves -2 pieces
Bay leaf - Little
GingerGarlic paste - 2 tbspn
Turmeric powder -1 tspn
Channa Masala powder -2 tbspn (Store bought)
Lemon juice - 1 tspn
Coriander leaves
Chickpea - 1 cup
Salt as required
Oil as required
Water as required

Roti with Channa


Soak the chickpea overnight. It should be soaked atleast for six hours.
Add salt and pressure cook the Channa for 3 whistles.
Heat oil in pan and add whole garam masala (cinnamon,cloves,bay leaf) ,cumin seeds and onion.Fry well.
While cooking onion, add salt so that it cooks faster.
Add turmeric powder and gingergarlic paste and fry them well.
Now add finely chopped tomatoes and saute them well.
Add green chillies after tomatoes are cooked.
Its time to add Channa masala powder and mix well.
Add water and boil it well.(Store the water used to cook Channa and use here)
Check salt and add water little by little unitl consistency is reached.
Now add pressure cooked chickpea and mix it well and let it boil for few minutes.
Add lemon juice and coriander leaves.

Serving suggestion:

Channa Masala goes well with Batura,puri,chapatti and any kind of bread.

Suggested for Breakfast / Dinner

Hope all would love it and let me know your comments
Have a happy cooking and eating :)


Claire said...

Hi Ila,

I would like to make this recipe and I have a question. I have tinned chickpeas in water, do I still need to put them into the pressure cooker first?

ila said...

Hi Claire..........

Thanks for visiting my blog....
No need to pressure cook chickpeas if it is tinned one...
Wash chickpeas and use directly ...
Let me know how it comes.... :)

Claire said...

Thanks Ila, I am hoping to make it this weekend.

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