Monday, June 13, 2011

Channa Masala.

Everyone tries to give there own touch to the recipes in different ways so you can find people making Channa Masala in several different ways but here I'm going to share the traditional way to make Channa Masala which has just the chickpeas and curry in it, the secret ingredient was shared to me by a very close friends mother who I must say makes the most delicious Channa masala ever. I still remember her final words before we left the kitchen, she said, “Son, you have to make any curry with lots of love, only then will it taste good.”


·      2 Cups Channa/Chickpeas
·      4 Onions chopped
·      3 large tomatoes
·      3 tbsp tomato paste
·      1 tbsp Ginger Garlic paste
·      1 tsp Anardana (Dried Pomegranate seeds)
·      1 tsp Cumin seeds
·      1 tsp Garam Masala powder
·      1 tsp Red chilli powder
·      ½ tsp Turmeric powder
·      1 tsp Lime juice
·      1 tbsp Jaggery
·      1 cup Tea decoction
·      1/3 Cup Oil
·      Salt to taste

Method I follow:

1.     Soak channa overnight. Pressure cook till done. Strain and reserve.
2.     Chop 2 Tomatoes.
3.     Powder the cumin seeds and anardana.
4.     In a blender add a handful of the boiled channa, onions, jaggery, turmeric and red chilli powder. Grind to a smooth paste, add water as required, ensure that its not too watery.
5.     Heat oil in a thick-bottomed pan.
6.     Add the ginger garlic paste and sauté for a minute.
7.     Add the ground paste and sauté for 5 minutes on low flame till the paste thickens and the oil begins to float on top.
8.     Now add the tomato puree, boiled channa, chopped tomatoes and ½ cup water.
9.     Stir and bring to a boil on medium heat, simmer for 10 minutes.
10.  At this point add the Tea decoction.
11.  Add garam masala powder, salt and lime juice.
12.  Let simmer for 4-5 minutes.
13.  Do not over boil as it may lead to an overpowering taste of tea in the dish.
14.  Garnish with chopped mint & finely diced onions and serve hot.

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