Saturday, 30 April 2011

Chana Masala


1 1/2 cup - white chana
1 Potato - diced

Oil - 1tbsp
Lemon Juice - 1 tbsp
Coriander leaves - Garnishing
Masala gravy:
Onions - medium sized - 2
Tomatos - 2 (pureed)
Curry leaves - 15
Mint leaves - 15
Chilli Powder -  1 tbsp
Salt 1 1/2 tsp
Garam Masala -  1 tsp
Ginger paste - 1/2 tbsp
Garlic paste - 1/2 tbsp
Turmeric powder - 1 tsp

Soak chana atleast for 8 hours or overnight. I usually soak the chana in the afternoon, in hot water, so it soaks faster.

Boil the chana and the diced potatoes, with a pinch of turmeric powder and asafoetida, until soft.
Puree the two tomatoes and keep aside.

Blend the onions and rest of the masala gravy ingredients mentioned above, with a little water.

Heat the oil in a large kadai and add the masala gravy along with the tomato puree. Fry until the raw smell is gone and there is a nice aroma. Mix the cooked chana and potatoes (along with sufficient water) and let is cook for another 5 minutes on medium flame.

Add Lemon juice just before you turn off the heat and mix well. Garnish with Coriander leaves. Serve hot with Chapati.

It turned out yum with Chapati. Folks at home just loved it!

priya's signature image at photobucket


Vardhini said...

I just made channa masala too .. I grind a cup of cooked channa and add to gravy .. this makes it thick ..

Drop by my space when you get a chance.


Now Serving said...

This is a wonderfully flavorful channa recipe and I am sure it tasted delicious!

Priya Kumar said...

Hi Vardhini, Nice blog you've got there. My sis-in-law uses the same technique as yours. I should try that out sometime. Will let you know how it goes.

Vidhya said...

Loved your channa masala.