Channa Masala recipe with simple ingredients / Chole masala recipe

Channa masala is a perfect side dish for Roti or Chapathi.

The combo can make one of the best breakfasts or dinners.

But mostly Channa Masala is a restaurant dish which most of us tend to order while eating out.

We must not forget the fact that we can make yummy and spicy channa masala at our home, with the ingredients available.

In fact, while there are many fancy recipes out there for Channa Masala, I put this out with simple ingredients available at hand – talk about #lockdowncooking .

Let’s dive right in.

Ingredients for Channa Masala

Chick peas / கொண்டைக்கடலை (black or white) – 1 cup

Cumin seeds / சீரகம் – 1 Tablespoon

Fennel seeds / சோம்பு – 1 Tablespoon

Cinnamon / பட்டை – 1 inch piece

Cardamom / ஏலக்காய் – 1 or 2

Cloves / கிராம்பு – 3

Bay leaf / பிரிஞ்சி இலை – 1

Onions / வெங்காயம் – 2

Tomatoes / தக்காளி – 4

Green chilli / பச்சை மிளகாய் – 1

Ginger / இஞ்சி – 1.5 inch piece

Garlic / பூண்டு – 5-7

Butter / வெண்ணெய் – 1 Tablespoon

Oil / எண்ணெய் – 2 Tablespoons

Water / தண்ணீர் – 3 cups

Channa Masala Recipe

Soak 1 cup chick peas in 3 cups water overnight. If you are doing this in a hurry, you can soak for 4-5 hours in warm water.

Discard the water used for soaking and add the soaked chick peas to a pressure cooker.

Add 2 cups water and 1/4 tablespoon salt, and cook for 8 whistles.

Chop onions. Puree the tomatoes. Prepare ginger garlic paste.

In a pan, add 1 tablespoon each of cumin seeds and fennel seeds.

Dry roast for a minute in low flame. Now, add cloves, cardamom, cinnamon and bay leaf and roast.

Once you get a nice aroma, transfer the spices to a mixer jar. Once it cools down, grind to make a powder.

In the same pan heat 1 tablespoon butter and 2 tablespoons oil. Add the chopped onions and fry till translucent.

Add the green chilli and one tablespoon of salt and keep sauteing.

After a minute or so, add ginger, garlic paste, and saute.

Once the raw smell goes, add in the ground powder and mix well. Add in the tomato paste, and saute for 5 minutes.

Now, add 2 teaspoons of chilli powder, 1/2 teaspoon turmeric powder, 1 1/2 teaspoons of coriander powder, 1 tablespoon garam masala or chicken powder.

Mix well and saute for 2 minutes.

Take about 2-3 tablespoons of boiled chickpeas and grind to a paste in a mixer.

Add 5-7 tablespoons of the chick pea stock (water used to boil chick peas) to the gravy. Stir and mix well.

Add the ground chick pea paste to the gravy and give it a good mix.

Now add the boiled chick peas along with the remaining water to the gravy. Add about 1/2 cup water used to rinse the mixer jar.

Check for salt and add if needed. Mix well, cover and cook for 10 mins, stirring occasionally.

Spicy, tasty Channa Masala is ready. Enjoy with Chappathi or Roti, hot.