Chana masala step by step or the channa masala needs no introduction if you are from India. It is generally prepared with onion, tomato, garlic, ginger, green chillies, blended with Indian spices and masala.
Chana masala step by step recipe with pictorial instructions for your easy understanding and learning.
How to make Channa Masala
Two years ago I was crazy on channa masala and I used to prepare it once a week at least. But suddenly I don’t know why I stopped cooking it. Last week when we went for shopping, while having dinner in saravanabhavan hotel I ordered samosa channa and suddenly I started craving for channa masala. So again went to Mustafa and bought the channa and the very next day prepared the channa masala. 😊. I already have posted channa masala with different version.
If you like, you could view some North Indian Side Dishes for Chappathi
Step by step instructions of Chana Masala
Ingredients
- Soaked channa – 2 cups
- Cloves – 5 to 6
- Fennel seeds – 1/2 tsp
- Cardamom – 2
- Cinnamon stick – 3 (1 inch sized)
- Bay leaves – 2
- Black Pepper Corns – 1/5 tsp ( or around 6 to 7 )
- Oil – 1 tbsp
- Onion -1 small chopped finely
- Green chillies – 2 slit lengthwise
- Chilli powder – 1 tsp
- Cumin powder – 1/2 tsp
- Channa masala – 1 tsp
- Turmeric powder – 1/5 tsp
- Water – as needed ( or around 1.5 cups )
- Coriander leaves – few
- Salt – as needed
To grind
- Oil – 1 tsp
- Onion – 1 cup (2 medium sized) chopped finely
- Tomato – 1 cup ( 2 tomatoes ) chopped finely
- Ginger paste – 1tsp
- Garlic paste – 1 tsp
To Garnish
- Onion – little
- Ginger – little
- Coriander leaves – few
Method to prepare Channa Masala step by step
1. Soak channa overnight or 8 hrs at least. Pressure cook it with 2 cups water + 1/2 tsp salt. ( as my cooker is old it took 7 whistles but normally it will take 3 whistles ).
2. In a pan or kadai, add oil and when it is hot add the ingredients under To Grind one by one. Sauté them well or till the raw smell of ginger garlic goes off. Cool it down. Transfer to food processor or mixer grinder and make a smooth paste.
3. In the same kadai or pan, add the oil and when it is medium hot add the spices – cloves, cardamom, cinnamon stick, bay leaves, pepper, fennel seeds. Add the onions and the green chillies.
4. Sauté them nicely till onions are soft. Add the tomato onion paste now and add the chilli powder, turmeric powder, salt, cumin powder and chana masala powder.
5. If the gravy is thick add the water now. Allow to boil. Add the cooked channa and let it cook for another 5 min.
6. Add the coriander leaves, give a stir and switch off the flame.
7. Garnish with onion, ginger and coriander leaves and serve.
Delicious channa masala is ready to be eaten with chappathi.
Notes:
1. Instead of normal water which we add in the channa, you can use the water used for pressure cooking the channa. But keep in mind to reduce the salt, while adding as the water has salt already.
2. You can adjust the spiciness as per your taste.
3. If you do not have channa masala, you can go with normal garam masala also.
2. You can adjust the spiciness as per your taste.
3. If you do not have channa masala, you can go with normal garam masala also.
Recipe of Chana Masala Step by step
Chana Masala – step by step | How to make channa masala
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Chana masala step by step or the channa masala needs no introduction if you are from India. It is generally prepared with onion, tomato, garlic, ginger, green chillies, blended with Indian spices and masala.
Course:
Side Dish
Cuisine:
Indian
Keyword:
chana masala, channa masala
Servings: 4
Calories: 400 kcal
Ingredients
Ingredients
- Soaked channa – 2 cups
- Cloves – 5 to 6
- Fennel seeds – 1/2 tsp
- Cardamom – 2
- Cinnamon stick – 3 1 inch sized
- Bay leaves – 2
- Black Pepper Corns – 1/5 tsp or around 6 to 7
- Oil – 1 tbsp
- Onion -1 small chopped finely
- Green chillies – 2 slit lengthwise
- Chilli powder – 1 tsp
- Cumin powder – 1/2 tsp
- Channa masala – 1 tsp
- Turmeric powder – 1/5 tsp
- Water – as needed or around 1.5 cups
- Coriander leaves – few
- Salt – as needed
To grind
- Oil – 1 tsp
- Onion – 1 cup 2 medium sized chopped finely
- Tomato – 1 cup 2 tomatoes chopped finely
- Ginger paste – 1tsp
- Garlic paste – 1 tsp
To Garnish
- Onion – little
- Ginger – little
- Coriander leaves – few
Instructions
-
Soak channa overnight or 8 hrs at least. Pressure cook it with 2 cups water + 1/2 tsp salt. ( as my cooker is old it took 7 whistles but normally it will take 3 whistles ).
-
In a pan or kadai, add oil and when it is hot add the ingredients under To Grind one by one. Sauté them well or till the raw smell of ginger garlic goes off. Cool it down. Transfer to food processor or mixer grinder and make a smooth paste.
-
In the same kadai or pan, add the oil and when it is medium hot add the spices – cloves, cardamom, cinnamon stick, bay leaves, pepper, fennel seeds. Add the onions and the green chillies.
-
Sauté them nicely till onions are soft. Add the tomato onion paste now and add the chilli powder, turmeric powder, salt, cumin powder and chana masala powder.
-
If the gravy is thick add the water now. Allow to boil. Add the cooked channa and let it cook for another 5 min.
-
Add the coriander leaves, give a stir and switch off the flame.
-
Garnish with onion, ginger and coriander leaves and serve.
Recipe Notes
- Instead of normal water which we add in the channa, you can use the water used for pressure cooking the channa. But keep in mind to reduce the salt, while adding as the water has salt already.
- You can adjust the spiciness as per your taste.
- If you do not have channa masala, you can go with normal garam masala also.
*Post first published April 29th 2014. Updated with recipe.
One of our favs, looks so delicious, Great clicks
Looks so tempting 🙂
It's my fav too.love d cliks knw nive presentation .
nalla swaaadulla curry..
New Post : Special Pineapple Pachadi
http://abowlofcurry.blogspot.in/2014/05/special-pineapple-pachadi.html
looks so inviting! nice step by step pics.
Chana masala is a staple at home.Loved your version. Beautiful clicks dear!
I haven't had chickpeas in the longest years. Gosh, this looks so tasty, dear!
aahh.. im craving fr it nw..that looks so tempting.. wel presented
looks so yum, never have this enough, just had it for diner last night.
Chana masala looks spicy and tasty!
I love channa too .Sometimes i too feel like having something after a long time .Loved ur version of channa masala
looks so yumm! I hv experienced this before keep preparing it very often and suddenly stopping it 🙂