Posts Tagged ‘channa masala recipe’

Alu Capsicum Masala

Alu Capsicum Masala


=> 2 big potatoes
=> 2 big tomatoes
=> 2 big onions
=> 1 capsicum or bell pepper
=> 1 string curry leaves
=> 1 string corriander leaves
=> 1 tablespoon jeera
=> 1 teaspoon zachia – i bought this in Dhana-Ulti, Uttaranchal , India in a eco park
=> 1 green chilli slit
=> 2 teaspoons chilli powder
=> 2 teaspoons jeera powder
=> 2 teaspoons corriander powder
=> 2 tablespoons oil
=> salt as per taste
=> 1 teaspoon turmeric


  • Boild potatoes in pressure cooker or microwave. Once cooled, remove the skin and cube into cubes or any shape if you are creative at that.
  • Add oil to pan or Kadai. Add jeera and zachia, allow to splutter. Add curry leaves, turmeric, green chilies. Add onions and capsicum and bit of salt. Close the pan lid and allow to cook.
  • Once onions turn brown, add tomatoes and all powders. Close the lid and allow tomatoes to soften.
  • Add cube potatoes now and salt. Mix well and keep the stove in simmer for few mins.
  • Garnish with coriander leaves.

Masala Channa

Masala Channa

Gunjan Goela cooks some mouth watering masala channas topped with tadka aloo.
For masala channa:

1) 1 liter jug of water
2) 400 gms channa
3) 3 tsp tea leaves
4) 4 bay leaves
5) 5 black cardamoms
6) 1 1/2 tsp salt
7) 2 tsp cumin powder
8) 1 1/2 tsp kachari powder
9) 2 tsp fennel powder
10) 5 tsp anardana powder
11) 2 tsp amchoor powder
12) 3 tsp dhaniya powder
13) 1 1/2 tsp red chili powder
14) 1 tsp garam masala
15) 1/4 tsp hing
16) 5 Tbsp ginger, julienne
17) 3 tsp finely chopped green chilies
18) 2 tsp kasoori methi
19) 5 tsp lemon juice
20) 1 tsp meetha soda
21) 12 garlic cloves
22) 4 whole green chilies, for garnishing

For masala aloo:
1) 2 Tbsp oil
2) 2 tsp chilly powder
3) 1/2 tsp turmeric powder
4) 4 potatoes quartered
5) 50 gms ginger julienne
6) 3 tomatoes quartered
7) 5 green chilies slit into halves
8) Pinch of salt

For masala channa:

1) Soak 400 grams of channa in a vessel and mix 1 tsp of meetha soda, and leave for 4-5 hours.

2) Make a ‘potli’ of tea leaves, add 3 bay leaves, 5 large black cardamoms and put it to boil with little salt (1 tsp) along with the soaked channas for an hour. Then discard the potli and keep it aside. Preserve the water.

3) Now blend the masala, by mixing all the dry items; cumin powder, kachari powder, fennel powder, anardana powder, amchoor powder, dhaniya powder, kasoori methi, red chilly powder, garam masala, salt and a pinch of hing and take it out in a bowl. Mix warm water with the masala and make sure no lumps form. Mix the masala with the channa.

4) Heat oil in a pan and stir the ginger and garlic for a while but don’t make it brown.

5) Add this to the channa and cover it for a while so that the masala blends well.

6) Leave it for 10-15 minutes.

For masala aloo:

1) In a pan heat oil and add turmeric powder, chili powder and ginger julienne.

2) Then toss the tomatoes, potatoes, green chilies and pour over the channas.