Chana Masala is one sidedish I never get bored of...I vaguely remember ordering chana masala in restaurants as Amma makes the best channa/chole masala according to me. We make both versions one without coconut which I have posted nd this version of chana masala with coconut. I prefer the non coconut version with rotis and this one with pooris.....sounds weird ?! but thats how I am used to eating :) Chana Batura is a very popular combination but am yet to try my hands with batura am sure to post it here soon hopefully.
Mittu loves chana masala too and with the combo of poori she enjoys.Mittus school has closed and next yr she will be into LKG. I still remember the day she joined school for Prekg and here the one year flew by just like a minute.Now lets get on how to make chana masala recipe....
Chana Masala Recipe - Ingredients
Preparation Time : 20 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: North Indian
Recipe Category: Sidedish | Recipe Cuisine: North Indian
Chana - 1 cup
Onion - 1 chopped finely
Tomato puree * - from 2 big tomatoes
Ginger garlic paste - 1 tsp
Garam Masala powder - 1/2 tsp
Red Chilli powder - 1/2 tsp
Chana Masala Powder - 1 tsp
Lemon - 1/2
Coriander leaves - 2 tsp finely chopped
Salt - to taste
To grind:
Coconut - 1/2 cup gratedFennel Seeds - 1 tsp
For mixing:
Oil - 1 tbspCinnamon - 1/4 inch piece
Cloves - 2
Jeera - 1 tsp
* It is not a must to make tomato puree like the way in the link, you can just grind raw tomatoes to a fine paste and use it for the recipe.
Method:
- Soak chana overnight or atleast for 8 hrs. Pressure cook for 6-7 whistles or until soft.Keep aside. Grind coconut, fennel seeds along with little water to a fine paste.Set aside.
- Heat oil in a pan - add the items under 'to temper' let it splutter then add ginger garlic paste, onion and fry till onions turn golden brown.Then add tomato puree along with spice powders and required salt.Fry till raw smell of tomatoes leave.
- Then add coconut paste fry for 3mins then dilute it with water say 3/4-1cup. Allow it to boil till raw smell leaves and the oil starts seperating.
- Then add boiled chana and allow it to simmer for 5-7mins. Once the gravy is thick garnish with coriander leaves and switch off.
Chana Masala powder is optional here, you can just skip it and go ahead making it and am sure you will not find any major difference in taste. I am yet to update the stepwise for the old chana masala post, but its already in my todo list so sure to do it soon , yes I will!
My Notes:
- Make sure to cook chana till soft else ti will not absorb the gravy well.
- The consistency is purely your choice - If you want more like a kuzhambu consistency then switch off accordingly.
- If you dont have chana masala powder then skip it and increase garam masala powder to 1 tsp.Even without chana masala powder this tastes great as I have made it many times without it.
