Creamy Channa Masala with Cashews
Category
North Indian Dishes
Cuisine
North Indian
Creamy Channa masala, kids would love this version !
Ingredients
- 1 cup chickpeas (kabuli chana), soaked overnight and drained
- 2 medium onions, finely chopped
- 2 medium tomatoes, diced
- 2-3 cloves garlic, minced
- 1 teaspoon ginger paste
-
2 tablespoons oil (vegetable or ghee)
-
2 teaspoons Mylapore Kitchen's Chole Masala Powder
-
1 teaspoon cumin seeds
-
1 teaspoon turmeric powder
- 10-12 cashews, soaked in water for 30 minutes
- Salt, to taste
- Fresh cilantro, for garnish
Directions
Pressure cook the chickpeas with salt and enough water until they're tender. Drain and set aside.
Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
Add the chopped onions and sauté until they're lightly browned.
Add the minced garlic and ginger paste, sautéing for another minute.
Add the diced tomatoes and cook until they're soft and mushy.
Stir in the turmeric powder and Mylapore Kitchen's Channa Masala Powder. Cook for 1-2 minutes.
Blend the soaked cashews with some water to make a smooth paste.
Add the cashew paste to the pan and mix well.
Add the cooked chickpeas to the pan, mixing well with the masala mixture.
Simmer for 5-7 minutes and garnish with fresh cilantro.
Recipe Note
Variations:1. Spicy Channa Masala with Cashews and Bell PeppersAdd 1-2 diced bell peppers (any color) along with the onions for extra flavor and crunch.Add 1-2 green chilies or red pepper flakes to the pan for an extra kick.
2. Smoky Channa Masala with Cashews and Kasuri MethiAdd 1 tablespoon kasuri methi (dried fenugreek leaves) to the pan along with the cashew paste for a smoky flavor.Mix in some roasted cumin powder or smoked paprika for added depth.
These variations will give you a unique twist on the classic Channa Masala recipe. Enjoy experimenting!
Creamy Channa Masala
Creamy Channa Masala with a twist !