Channa Masala is a famous dish majorly in North India. The best combination for this is a Batura.
Circumstances like Covid-19 where everyone is locked down and looking to stock up on groceries, this recipe does not require any fresh vegetables, and can be made entirely with ingredients that have a long shelf life making it highly useful for emergency situations. It is very quick to make highly nutritious and yummiee even though there are no fresh vegetables used. This Channa masala goes well with Roti, naan, batura or poori.
Ingredients
Step by Step Preparation
Step 1:
Firstly in a cooker, add oil.
Step 2:
As the oil heats up, add all the dry spices (cinnamon, cumin seeds, fennel seeds, star anise, bay leaf )
Step 3:
As the spices start splattering, add kasuri methi. As the methi starts to cook, you can smell the aroma of methi. Now, add the tomato puree.
Step 4:
As the tomato puree cooks the oil starts separating, now add the powdered spices (amchoor powder, chole Masala, turmeric powder, chilli powder) and let it cook for 2 minutes.
Step 5:
As all the spices blend, add the soaked channa/chickpeas and mix it well.
Step 6:
Add salt to taste and let everything cook for 1 Minute so that the chickpeas get mixed with the tomato gravy. Now, add coconut milk.
Step 7:
Add 1 cup water and pressure cook for 5Ā whistles.
Open the cooker once it cools down. If there is excess water, cook for 2-5 minutes more to let the water evaporate.
Tadaa – the hot and yummy channa masala is ready to be served.
Tips:
- Soak the Channa over night for best results or at least for 4 hours or in hot water for 90 minutes. Use canned chickpeas if you want to completely avoid soaking.
- This can be stored for a week.
Stay Blessed and Do try this recipe!!!
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