Chenna Masala - ,2

This quick and easy Chenna Masala is the perfect way to prepare a restaurant style gravy for your family on busy weekdays. Just a little preparation work like cutting the onions, and tomatoes to prepare this easy chenna masala. 


Easy Chenna Masala - This quick and Easy Chenna Masala is the perfect way to prepare a restaurant style gravy for your family on busy weekdays. Just a little preparation work like cutting the onions, and tomatoes to prepare this easy chenna masala.  Kids like this chenna masala very much and it's a best way to include protein-rich food for them. I frequently prepare this chenna masala for my son's lunch box. For this masala I have used very few ingredients that are already available in your kitchen. Don't forget to soak the chickpeas for 8 hours or soak them overnight. I have used garamasala powder for this gravy, but you can use sabzi masala or chenna masala powder of your choice. Check out my other Chenna masala recipe also.

Kids like this chenna masala very much and it's a best way to include protein-rich food for them. I frequently prepare this chenna masala for my son's lunch box. For this masala I have used very few ingredients that are already available in your kitchen. Don't forget to soak the chickpeas for 8 hours or soak them overnight. I have used garamasala powder for this gravy, but you can use sabzi masala or chenna masala powder of your choice. Check out my other Chenna masala recipe also.





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 Chenna masala - This quick and easy chenna masala is the perfect way to prepare a restaurant style gravy for poori, batura, roti and nann. 

Prep time : 10 minutes
Soaking time : 8 hours
Cook time : 15 minutes
Serves : 3
Category : side dish

Ingredients
  • 3/4 cup chickpeas(unpolished)
  • 2 onions
  • 4 tomatoes
  • 1 tsp chilly powder
  • 2 tsp garamasala powder
  • 1/2 tsp turmeric powder
  • 2 tbsp finely chopped coriander leaves
  • 1 tbsp butter or ghee
  • 1 tbsp oil
  • salt to taste


Cooking Directions
  • Wash and soak the chickpeas in plenty of water for 8 hours. After 8 hours wash it once again and add it to the small pressure cooker or pan. Add 1 cup water and pressure cook for 8 to 10 whistles. Allow to cool naturally. 
  • Heat 2 tsp oil in a kadai and add the onions. Stir fry for about 3 minutes. Next, add the tomatoes and saute. 
  • After a few minutes, close it with a lid. Reduce the flame and cook them. With frequent stir in between cook them well. When they are mushy switch off the flame.
  • Allow them to cool completely. Then add it to the mixer jar and grind it to a smooth paste. 
  • Heat 1 tbsp oil in a kadai and add the ground onion tomato paste. Stir and saute it for few minutes. (No need to cook longer, as it has cooked already).
  • Cook for about 5 minutes and add the garamasala powder. Reduce heat and simmer for about 10 to 12 minutes, stirring occasionally. Cook till oil floats on the top of the gravy. Garnish with fresh coriander leaves and pour ghee or butter over the masala. Serve it with batura, nann, kulcha or veg pulav.

Easy Chenna masala with step by step photos

1. Wash and soak the chickpeas in plenty of water for 8 hours. After 8 hours wash it once again and add it to the small pressure cooker or pan. Add 1 cup water and pressure cook for 8 to 10 whistles. Allow to cool naturally. 


2. Heat 2 tsp oil in a kadai and add the onions. Stir fry for about 3 minutes. Next, add the tomatoes and saute. 


3. After a few minutes, close it with a lid. Reduce the flame and cook them. With frequent stir in between cook them well. When they are mushy switch off the flame.


4. Allow them to cool completely. Then add it to the mixer jar and grind it to a smooth paste. 


5. Heat 1 tbsp oil in a kadai and add the ground onion tomato paste. Stir and saute it for few minutes. (No need to cook longer, as it has cooked already).


6. Now add the red chilly powder, turmeric powder and required salt. Mix them well. 


7. Add the chickpeas along with the water. (If you want you can gently mash the chick peas).


8. Cook for about 5 minutes and add the garamasala powder. Reduce heat and simmer for about 10 to 12 minutes, stirring occasionally. 



9. Cook till oil floats on the top of the gravy. Garnish with fresh coriander leaves and pour ghee or butter over the masala. 


Serve it with batura, nann, kulcha or veg pulav.

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