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Channa Masala

Posted by Geetha on December 18, 2008



Chick peas – 2 cups
Onion – 1
Tomato – 1
Green chilies – 2
Ginger garlic paste – 1 tsp
Channa masala – 3 tsp
Turmeric powder – ½ tsp
Chili powder – ½ tsp (optional)
Salt – to taste
Cloves – 2 
Cinnamon – 1’ inch stick
Cardamom – 1



Cook the chick peas/ channa and keep aside.
Heat oil in a pan and once it is heated up add cloves, cinnamon and cardamom and then add onion, green chilies and fry for few minutes and then add turmeric powder and tomato. Fry the tomato till it turns into mushy and then add channa masala powder and add water, allow these mixtures to boil and then add salt (if necessary, because channa masala contains salt). Finally add chick peas and mix well with the gravy. If you need you can add lemon juice at last and serve hot with poori, chappathi.


If you need spicier you can add chili powder.

You can avoid channa masala and add these ingredients and follow the same procedure. It gives the same taste:

To Grind:-

Coconut – 4 tsp
Khus khus – ½ tsp
Fennel seeds – ½ tsp
Cloves – 2
Cinnamon stick – 1’ inch stick
Chicken masala – 3 tsp (or) coriander powder – 2 tsp, chili powder – 1 tsp
Ginger, garlic paste – 1 tsp
Turmeric powder – ½ tsp


Grind the above ingredients by adding water and make a fine paste ( if you need you can add few chick peas and grind these ingredients). You can add these mixtures instead off channa masala.


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