Channa masala | How to make restaurant style channa masala
Channa Masala, also known as Chole Masala, is a beloved dish that hails from the heart of North India, specifically the Punjabi region. Its bold flavors and rich tomato gravy have made it a favorite on Indian restaurant menus worldwide.
Ingredients
- 2 tbsp Oil
- 1 tbsp Ginger garlic paste
- 1 cup Onion paste - from 3 to 4 Onion
- 1 cup Tomato Paste - from 2 to 3 tomato
- 1 or 2 Green chilli
- 1/4 tsp Turmeric powder
- 1 tsp Chilli powder
- 1 tbsp Coriander powder
- 1 tsp Garam masala
- Salt as required
- 1 tbsp Kasuri Methi / Dry fenugreek leaves
- Water as required
- 1 cup Soaked and cooked chickpeas or canned chickpeas
- Coriander leaves for garnishing
Instructions
- In a large pan, heat the cooking oil over medium heat. Add ginger garlic paste and sauté for a couple of minutes till the raw smell disappears.
- Add the onion paste from 2 medium size onion and sauté until the onions turns brown and cooked well.
- Add a green chilli, coriander powder, turmeric powder, red chili powder, garam masala, salt and dry fenugreek leaves. Cook the mixture until it becomes fragrant and raw smell goes (this will take a few minutes).
- Now add a cup of water , close and cook till the oil separates.
- Now, add the cooked chickpeas to the tomato-onion mixture. Stir well to coat the chickpeas with the flavors.
- Pour in enough water to achieve your desired consistency for the gravy. Bring it to a simmer and let it cook for about 5 minutes to meld the flavors.
- Garnish the channa masala with fresh coriander leaves.
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