Poori is the most sought after food in hotels or even at homes. But due to the oily content in poori, generally the house wives does not make it often. We tend to have it marraige parties or restaurants whenever we go out. While potato sago is the best match for poori, channa masala is equally good for poori. Not just that, channa masala can go well with chapati or rotis too.
Here we gonna see how to prepare restaurant style channa masala at home. Let's take a quick look at the ingredient list:
Ingredients:
1 cup soaked channa dhal / chick peas
1 large onion, finely chopped
2 medium tomatoes, finely chopped
1 tsp red chilli powder
1 tsp garam masala
1 tsp coriander powder
1 tbsp chopped coriander leaves
salt to taste
2 tbsp butter
1 tsp ginger garlic paste
1 medium sized bay leaf
1-inch cinnamon stick
1 tsp cumin seeds
How to make channa masala:
1. Wash and soak the channa dhal/chick peas overnight or atleast 7 hours.
2. In a pressure cooker, heat a tbsp of butter. Once the butter melts, add cumin seeds, cinnamon stick and bay leaf. Saute for a minute.
3. Add chopped onions and ginger-garlic paste. Saute till the onions on high flame become translucent or light brown. This takes about 4-5 minutes.
4. Then add chopped tomatoes and cook until the tomatoes release oil and all mashed up.
5. Add turmeric powder, chilli powder, coriander powder and garam masala powder. Saute for 2-3 minutes.
Tip: After adding all the masala powder, it is best to cook for sometime till it releases oil. This step adds flavour and makes the gravy a little thicker.
6. Add soaked channa dhal, salt and 3 cups of water. Stir once and check for salt.
7. Pressure cook for 7-8 whistles on medium-high flame. Wait till the pressure releases by itself, then open the cooker and see it is watery.
8. Mash few of the channa dhal with a fork or spatula so that the gravy becomes thick. Then you can add a tbsp of butter and chopped coriander leaves and simmer for another 5 minutes.
9. Serve the channa masala with poori or roti. Your family will love the recipe :) for sure.
Here we gonna see how to prepare restaurant style channa masala at home. Let's take a quick look at the ingredient list:
Ingredients:
1 cup soaked channa dhal / chick peas
1 large onion, finely chopped
2 medium tomatoes, finely chopped
1 tsp red chilli powder
1 tsp garam masala
1 tsp coriander powder
1 tbsp chopped coriander leaves
salt to taste
2 tbsp butter
1 tsp ginger garlic paste
1 medium sized bay leaf
1-inch cinnamon stick
1 tsp cumin seeds
How to make channa masala:
1. Wash and soak the channa dhal/chick peas overnight or atleast 7 hours.
2. In a pressure cooker, heat a tbsp of butter. Once the butter melts, add cumin seeds, cinnamon stick and bay leaf. Saute for a minute.
4. Then add chopped tomatoes and cook until the tomatoes release oil and all mashed up.
5. Add turmeric powder, chilli powder, coriander powder and garam masala powder. Saute for 2-3 minutes.
Tip: After adding all the masala powder, it is best to cook for sometime till it releases oil. This step adds flavour and makes the gravy a little thicker.
6. Add soaked channa dhal, salt and 3 cups of water. Stir once and check for salt.
7. Pressure cook for 7-8 whistles on medium-high flame. Wait till the pressure releases by itself, then open the cooker and see it is watery.
8. Mash few of the channa dhal with a fork or spatula so that the gravy becomes thick. Then you can add a tbsp of butter and chopped coriander leaves and simmer for another 5 minutes.
9. Serve the channa masala with poori or roti. Your family will love the recipe :) for sure.
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