Channa Masala
| Cook Time | 30 – 60 minutes |
| Servings |
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Ingredients
- 3.75 kg white chickpeas (kabuli channa)
- 2.5 kg onion (large, preferably red)
- 6–7 Tbsp kashmiri red chilli powder
- 6–7 Tbsp coriander powder
- 3–4 Tbsp cumin powder
- 3–4 Tbsp all spices (garam masala) powder
- 2–3 cups coriander leaves (for garnish)
- salt (as per taste)
Ingredients
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Instructions
- Soak the chickpeas overnight or at the least for 8 hours.
- Pressure cook chickpeas with enough water till soft and set it aside.
- Heat oil in a pan.
- Then add tomato, ginger, garlic and sauté till cooked well.
- Allow it to cool and then pour it into a mixer.
- Grind it all into a fine paste and set it aside.
- Heat oil in a big vessel, add the chopped onions and cook till they turn translucent.
- Add the ground tomato paste.
- Add all the spice powders and mix in well.
- Once the raw smell of the masalas (spice mix) leaves, add the chickpeas along with the cooked water to this mixture and cover and cook on a medium flame.
- Add salt as required and taste to check.
- Once cooked through, open lid and add more water if the gravy is too thick.
- Once oil separates and desired consistency is reached, garnish with coriander leaves and take off the heat.
- Serve with choice of: poori or chapati and/or rice.
Recipe Notes
If grinding is not possible for large quantities, simply add chopped tomatoes and ginger garlic paste separately.
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