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Masala-Channa
Masala-Channa

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We hope you got insight from reading it, now let’s go back to masala-channa recipe. To make masala-channa you need 24 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Masala-Channa:
  1. Take For For Chole/chickpeas Curry
  2. You need 1 cup Chickpeas/Kabuli Chana, Soaked Overnight
  3. Take 2 Tbsp Garlic Cloves, Sliced
  4. Take 2 tsp Dry Amla
  5. Use 1 tbsp Ginger, Julienned + More For Garnishing
  6. Get 4-5 Green Chillies Sliced
  7. Prepare 2-3 Red Onion, Chopped Medium
  8. Provide 1 tsp Dried Mango Powder
  9. Get To Taste Salt
  10. Provide 1 Tsp Pomegranate Seeds powder
  11. You need 3/4 Cup Tomato Puree
  12. You need 1/4 Tsp Turmeric Powder
  13. Provide 1 tbsp Coriander Powder
  14. Use 2 tbsp Chana Masala – (I Have Used Mdh Chana Masala)
  15. Provide 1 tsp Kitchen king masala
  16. Provide 2 Tbsp Oil
  17. Use 1 Tsp Cumin Seeds
  18. You need For Whole Spices
  19. You need 1 Bay Leaf/tej Patta
  20. Get 1 Stick Cinnamon
  21. Take 2-3 Cloves
  22. You need 2 Black Cardamom Pods
  23. Provide 1/2 Tsp Cumin Seeds (Jeera)
  24. Get Green coriander leaves 1 bunch
Steps to make Masala-Channa:
  1. For the Channas:Clean wash and soak kabuli chana overnight.
  2. In the morning,Pressure cook the Kabuli chana with dried amlas,water, salt, garlic cloves and whole spices for 15 minutes on high heat.
  3. Finely chop onions,ginger,green chillies,coriander leaves.Collect spices.
  4. In the meantime heat 2 tbsp oil in a pan, add the cumin seeds and turmeric powder. When the seeds crackle, add ginger and sauté for a minute.Add onions and sauté till the onion is golden brown.
  5. Add amchur and anardana and cook for 2 minutes. - Add coriander powder, chana masala, kitch king masala and green chilies. - Mix well and cook for 5-6 minutes. - Add tomatoes purée,mix and roast well.
  6. Add boiled channa after extracting dried amla.Keep in simmer flame for ten minutes so that all spices get merged.Switch off the flame.Masala channa is ready to serve.
  7. Transfer into serving bowl and serve hot by adding chopped coriander leaves and green chillies.

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