Channa Masala | Badami Channa Masala | Easy Chole Recipe | Chickpeas In Almond Onion Tomato Gravy

Vacation is all over and school started for kids from last Monday. From this year my lil' one is going full day school, So I get more free hours to look after myself and my blog too. For the past 2-3 months, I could not concentrate on my blog but still I cooked and clicked dishes whenever possible. Hope from now on wards I will be able to share recipes without any break. Now coming to today's recipe, Channa Masala / Badami Chole Masala. Usualy I cook Paneer or Tofu in rich Nut Based Onion Tomato Gravy. This time, for a change tried Chickpeas in rich Onion Tomato sauce using Almonds/Badam. It turned out so rich and yummy. I served with plain Kulcha and my kids loved this creamy chole masala a lot.
Like Paneer Butter Masala this channa gravy tasted so rich and silky. For picture presentation I made the gravy little thick and before serving I diluted the gravy little thin. The consistency of the gravy is purely optional you can make it thick or thin to your choice. This Badami Channa Masala pairs well with Naan, Phulka Roti, Batura & even with Jeera Rice.

Badami Chickpeas Curry Recipe

Prep Time :  20 minutes| Cook Time :  15 minutes

Recipe Category :  Side Dish | Serves  6

Ingredients

1. Chickpeas/Kabuli Channa   1 and 1/4 cup (pressure cooked)
2. Onion  2 medium(roughly chopped)
3. Tomato  2 large(roughly chopped)
4. Raw Almonds/Badam   7-8 no.s
5. Ginger   1"piece
6. Garlic  3-4 fat cloves
7. Red Chilli Powder   1/2 tsp
8. Kashmiri Chilli Powder  1/2 tsp(for bright color)
9. Coriander Powder  1/2 tsp
10. Cumin Powder    1/4 tsp
11. Garam Masala Powder   1/2 tsp
12. Tomato Sauce/Ketchup   1 tsp
13. Kasoori Methi   1/2 tbsp
14. Salt   to taste
15. Oil    2 tsp + 2 tsp
16. Cumin seeds   1/2 tsp or less
17. Cilantro    for garnishing

Method

• Wash and Soak chickpeas overnight and pressure cook with enough water for 4-5 whistles and keep ready. You can also use Canned ones.
• Heat 2 tsp oil in a pan/kadai, when it is hot add almonds, roughly chopped ginger, garlic, onion and saute till onion turns soft but not golden brown.
• And then add chopped tomato and saute till tomato turns soft but not mushy.
• Allow this too cool down for a while and grind it to a smooth paste and keep ready.
• Now heat another 2 tsp of oil in a pan, when it is hot add cumin seeds and wait till it splutter.
• Then turn the heat to low and add the ground almond onion tomato paste and cook in medium heat for 5 minutes.
• And then add chilli powder, coriander powder, cumin powder and stir well and let it cook for another 2 minutes.
• After that add cooked chickpeas with its water and enough salt and let it cook for 3-4 minutes.
• Then add tomato sauce and stir well, adjust consistency to desired level and simmer for another 2 minutes.
• Lastly add garam masala and kasoori methi and simmer for another 1-2 minutes and add finely chopped cilantro and switch off the stove.
• That's it...Badami Chole Masala ready. Serve Hot with Kulcha(recipe coming soon).

Notes:
The gravy tends to thick upon cooling, so try to make the gravy slightly thin.
I used almonds but you can also use cashew nuts.
I made it Vegan but if you want you can add cream to the gravy and also use Butter for tempering.

Instead of chickpeas you can also use steamed or roasted vegetables like cauliflower, potato or mixed vegetables & paneer. If using paneer add paneer cubes after adding tomato sauce.