Channa Masala Recipe (without gravy/dry)

I am talking about Channa Masala today. It is one of those side dishes which go well with all the Indian breads; chapatti, roti, paratha, buns, bread, puri.

Usually, thick gravy is present in the preparation Channa Masala. But I ran out of stock of tomatoes and had to compromise with the non-gravy way. I used tamarind water instead, but gravy cannot be made out of tamarind water.

Have a look out for the below mentioned recipe.

Ingredients: One bowl boiled Channa, half cup tamarind water, one big sized onion, few coriander leaves, 1 spoon ginger-garlic paste, half spoon jeera, half spoon sesame, quarter spoon turmeric, 2 green chili, 2 spoon cooking oil/ghee, salt as per taste and 1 spoon garam masala.

Step1: Boil the channa in the pressure cooker. (Soak channa in water overnight.)

Step2: Heat oil in a wide pan, add sesame seeds. When the sesame seeds crack, add jeera, coriander leaves, and ginger-garlic paste and chopped onions.

Step3: Once the onions turn golden brown, add green chili, turmeric powder and heat for another one minute.

Step4: Now add the tamarind water and let it heat for another 3-4 minutes. Then add all the channa and mix well.

Step 5: To this add salt and Everest or Kitchen King garam masala.