Wednesday, July 7, 2010

CHANNA MASALA... my all time fave!

CSN stores has selected me as CSN Preferred Blogger. So get ready for a lighting post at Ria's Collection & More!

For all those who came here looking for the Sweet Punch bake for the month of July, I'm sorry! I am pressed for bloggie-time these days, so I couldn't get baking much this month, not even for my own event! Sigh! I hope to get to full - swing baking in sometime! :-)


Channa Masala and I are thick pals. The bond can be traced back to my college . We used to get chapathi and channa masala for lunch on Thursdays in our college canteen. I used to wait for it every week, so that I could skip my hostel lunch that day. I sometimes used to have 2 lunches too! :) No wonder did I put on weight during my grad days! :)


This recipe comes straight from Amma's handwritten diary (the one she wrote for me). I haven't added or subtracted any ingredient because I wanted it to be authentic Amma's curry. This recipe had never failed for me...oh yeah, sometimes, when I add in that extrrra bit of tamarind  :) This might not have all the long list of ingredients we sometimes see in certain Channa Masala recipe, but, it tastes delicious!

Back in India, we used to make this curry with Batura. Well, that is another favourite bread of mine and surprisingly, it never made into my blog! :-D

CHANNA MASALA
Recipe source : Amma

Ingredients:
Boiled Channa/ Canned Garbanzo beans- 250 g (If you are boiling channa at home, reserve the liquid)
Onions- 5 medium, finely sliced
Tomato-2, medium
Red chilli powder-1 - 11/2 tbsp
Turmeric powder-1/4 tsp
Coriander powder- 2 tbsp
Garam masala- 1/2 tsp
Ginger garlic paste-2 tbsp
Coriander leaves, chopped- 1 cup
Tamarind- size of a lime (soaked in water) *
Oil- 1/2 cup
Salt-to taste

Method:
  • Heat oil, add in the onions and saute till transparent.
  • Add in the ginger garlic paste and saute for 1-2 mins.
  • Add in the chopped tomatoes and cook till nice and soft.
  • Lower the flame and add in the powders and mix well.
  • Cook till the masala leaves oil on the sides of the pan.
  • Add in 3/4 cup of chopped coriander leaves and boiled channa.
  • Mix well and add in the liquid. If you need more gravy, add some water and mix well.
  • Squeeze the pulp from the soaked tamarind and add it to the gravy. Let it boil.
  • Once the obtain the required consistency , switch off the flame .
  • Garnish the curry with the reserved 1/4 cup of coriander leaves and serve hot!
* You may have to increase or decrease the amount of tamarind depending on your taste.

Verdict: This recipe is precious! We both love it at home!


15 Comments:

meeso said...

Looks great, and there's nothing better than mama's recipes! I'll have to give it a try :)

Pavithra said...

Mmmmmmmmmmm my ver fav too. I have already planned channa masala for tomm dinner, But now seeing this Omg I cannot wait for tomm..

Umm Mymoonah said...

It's my favourite too, looks so good.

Priya (Yallapantula) Mitharwal said...

I too love love love chana masala, anytime :)

aipi said...

Looks delicious ...I also love these specially with bhaturas..yum !! loved the mortar-pestle picture..

Sharmilee! :) said...

My fav too...looks tasty

sowmya's creative saga said...

love it..an dloved your recipe too..slightly different than the usual..

Reshmi said...

woww ria..an yummylecious channa masala..will try it for soon sure!!!!!!

Parita said...

Stunning pics ria! Bookmarked, will surely try your amma's version sometime soon :)

Mini said...

I like the addition of tamarind in your recipe. Must try it sometime. But I must be honest, it's your mortar & pestle that has really caught my eye:) Is it from Kerala?

anubhavati said...

Hi Ria,

love the little mortar and pestle more then your "precious" channa masala recipe...Cute pics and I somehow relate channa to comfort food almost....rainy days and warm chappthis and channa...YUM

forkbootsandapalette said...

your pics just keep getting better and better

Avanika [YumsiliciousBakes] said...

Great pics, Ria! This looks so good that I'm inspired to make it, myself!! Not to give to the cook, but cook on my own. Can you imagine?

Liz said...

Ria, I cant wait to try this recipe. Looks delicious. Also, I would love to know how you make your garam masala. Thanks Liz

Athullya Vinay said...

Hello Ria, I tried the Channa Masala recipe.. It came out well.. Thanks!

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