Jeera Channa Masala
Added to 3 cookbooks
This recipe has been viewed 12673 times
A typical north indian punjabi kabuli chana or chickpea recipe, chana masala tastes delicious with roti or parantha. A spicy blend of masala , chana masala is simply amazing when served garnished with coriander leaves and lemon wedges.
- Soak the channa in enough water for 8 hours.
- Drain, add water and pressure cook for 15 minutes.
- Allow the steam to escape before opening the lid.
- Remove a handful of channa and blend it in a mixer. Keep aside.
- Heat some oil in a kadhai, add the onions and saute for 3 minutes.
- Add the ginger-garlic paste and saute for few minutes.
- Add the pureed tomatoes and saute for some more time.
- Add the chilli powder, coriander powder, channa masala powder and salt and mix well.
- Add the mashed channa, some water, mix well and boil for 15 to 20 minutes.
- Serve hot with chappathi or bahtura or puris.
This recipe was contributed by sukanyaa on 23 Aug 2011
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