Friday, January 24, 2014

Channa Masala (Without Coconut) - How to prepare Channa Masala

Channa masala is one among the classic vegetarian side dishes, that tastes great with any kind of rotis or mild pulav's. It doesn't require much of the spices except for those regular garam's and easy to make too. And now to the recipe.


White channa - 1 cup
Paneer cubes - 10 to 12 (optional)
Onion - 1, roughly chopped
Tomatoes - 2, roughly chopped
Ginger-Garlic paste - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1&1/2tsp
Garam masala or Channa masala - 1 tsp
Lemon juice - 2 tsp or juice from half a lemon
Salt as per taste

For the seasoning

Oil - 1 tbsp apprx, adjust as per taste
Bay leaf - 1
Cloves - 2
Cinnamon stick - 1

  1. Soak channa overnight or atleast for 6-8 hours and pressure cook until soft. For beginners, it may be approximately 2-3 whistles in high flame and 8-10 minutes in simmer depending upon your pressure cooker and the quality of channa.
  2. Cube the paneer. Usually, in restaurants they will shallow fry the paneer until they turn slightly brown. Instead of that I used to soak the paneer in hot water for 10-15 mins. Both ways, the paneer retains its texture and softness. Remove from hot water or oil and set aside.
  3. In a pan, heat a tsp of oil, add onions, ginger-garlic paste and tomatoes and saute till the raw smell goes off and the tomatoes turn mushy. Allow to cool and grind to a fine paste.
  4. Heat oil in a pan, do the seasoning with the ingredients mentioned. Then add the ground onion-tomato paste and the spice powder. Mix well and cook for few minutes (5-10 mins). 
  5. Add the cooked channa and paneer and allow to boil until all the flavors blend together. If the gravy is too thick add some water to get the desired consistency. Garnish with coriander leaves,lemon juice and switch off. Serve hot with any kind of rotis!!

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