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!