Channa / Chole Masala

This is one of my favourite dish, when I get bored of Allu/potato curry for poori, I make this dish, over the years I make my own version without using the store bought spices, I use homemade spices and of course most do the home made spices made by amma. When I was a kid my mom’s used to make this recipe using Everest chole masala, but then later she started her own version and as usual every time we make the recipe we make changes and now we have perfected the recipe according to our taste buds, so here goes the recipe.

Basic Information:
Preparation Time: 15  to 20 minutes.
Idle Time: overnight 
Cooking Time: 15 minutes
makes: 2 to 3 serving

What you will need

1 Cup channa soaked and pressured cooked with little salt (garbanzo beans)
1 big onion finely chopped
2 big tomatos finely chopped
1 tbsp ginger garlic paste
1 tbsp Cashew paste
1 tbsp any veg oil
1 tsp daniya powder (coriander)
1 tsp Chilly powder
1 tsp garam masala
¼ tsp turmeric
½ tsp whole jeera
1/4th cup meethi leaves (fenugreek) (optional)
1/4th cup coriander finely chopped                                                                                                           1 small lime juice                                                                                                                                     Salt to taste


How to make

In a heated pan add oil, once the oil is hot add whole jeera, ginger garlic paste, onion, tomato and turmeric and sauté it for five minutes. Then add the dry powders daniya, chilly and garam masala and sauté again for 5 minutes or when the oil leaves the sides. Then add the boiled channa/garbanzo beans, mix well, and then add the methi leaves let it simmer for some time. Then finally add the cashew paste, salt and lime juice and finish it off with coriander garnish. The gravy can be eaten with poori, batura or any kind of rotis.

The cashew paste has two more ingredient which I do not want to disclose, coz I feel it’s the secret ingredient and I don’t want to reveal it here, but just the cashew paste also gives a very good taste by itself.
Methi or fenugreek leaves are optional, or you can add the store bought kasuri methi.
You can add cream too, but I prefer vegan version.
Daniya powder I use is homemade but you can get it in shops.
Garam masala also I use homemade and that also is available in shops easily,hopefully I will put up the homemade recipes of garam masala
This dish is mainly eaten with Batura; they are big poori’s made by using curd. The dough is made by using the curd instead of water. then it is left for some hours and the dough would have risen and the pooris are made by the risen dough.


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