Indian kitchen cannot comprehend a Menu's obliviousness to Channa Masala. Little tangy, little sweet but with a hot spiciness added to boiled chickpeas makes this dish a dream.
It goes well almost with all rice/flat bread dishes but is more commonly paired with Bhature. Though the usage of spices varies from family to family, the basic foundation of the dish remains the same. This is my version.
Cook the chickpeas (pressure cooker preferred) along with turmeric,bay leaf and tea bag
Heat a skillet, add little oil/butter/ghee and add caraway seeds, the spices and saute for 30-40 seconds. Add the onions and then ginger-garlic paste and saute some more till the aroma starts hitting the nostrils.
Add the chopped tomatoes, tomato puree, tamarind paste and cook till the raw smell of the tomato leaves and it becomes soft and mushy.
Remove the tea bag and bay leaf from the chickpeas and then pour down the remaining content into this onion-tomato mixture. Add more water if needed. Bring it to a boil and smash down few chickpeas to thicken the gravy.
This is the second dish that i have made from your recipes. And just like the first time this time too it turned out just too good! I am so grateful to you for sharing your knowledge and your passion.. Can't wait to make at least two dozen indian dishes from yr blog :) _Megha.
hi dk i made this yesterday for evening snack with pooris and it tasted awesome sorry forgot to take the picture but surely next time and i have made today pav bhaji god dk what to tell you it was yummmmmmmmmmmmmyyyyyyyyyyyyyyy?????? my hubby loved it a lot will upload it on monday
thanks for the recipe bye
All is fair in the game of Love ;) I think you can make it the day ahead and heat it up the next morning...Or else if you can, do the slow cooker cooking and keep it on low throughout the night...the probability that you all will get up at 4:00 am might be strong thanks to the aroma from ur kitchen ;). But that's not really necc. Prep it up day before and heat it up. You can "freshen" it up the next morning by tossing fresh finely chopped onions and cilantro. --DK
Thank you so much for the feedback Sunita :)
Hi Mridhu, thats so generous of you to say that. Thank you, am glad you liked it :) -- DK
That picture is still only one step away from the final - It cooks and the gravy thickens up to form a nice gravy. This is one of my earlier pictures - havent updated my old posts - will do the new one next time I make these :) Thanks for your fedback