Cheese Channa Masala by Britannia AcchiCheese

Cheese Channa Masala

A little bit of spice, and a whole lot of cheese makes this dish a house favourite!

ingredients

  • 250 gms Chole (Chickpeas)
  • 1 teabag or Amla (optional)
  • Salt to taste
  • 2 tbsp Oil
  • 3-4 Green Chillies, finely chopped
  • 2-3 Tomatoes pureed (or blanched/roughly chopped)
  • 1 inch Ginger, finely chopped
  • 2-3 tsp Green Coriander, finely chopped
  • 1 Onion, finely chopped
  • 1tsp Haldi (or Yellow powder)
  • 1 tsp Red chilly powder
  • 1/2 tsp Mango powder (Aamchur)
  • 1 tbsp Garam Masala
  • 2 tsp Dry Coriander Powder
  • 1 cup Grated Britannia Cheese Cubes
  • 2 to 3 tbsps Chana Masala Powder
  • 1 tbsp lemon juice
  • 1 tbsp sugar
  • Salt to taste

PROCEDURE

  • Soak Chole (Chickpeas) overnight. In a pressure cooker add Chole, tea bag, salt and add lots of water and boil for 10 minutes in the pressure cooker. Be sure not to overcook it. If you overcook the chole, it might turn into a starchy paste. At this point the chole should break into two and not mash when pressed. Discard the teabag.
  • (You can also use Amla instead of the tea bag. It not only has more nutrients but it will help give the chole a darker, appetizing colour)
  • In a separate pan heat oil and add bay leaves, then onions and then fry till golden brown. Add Garam Masala, Haldi, green chillies, red chilly powder, coriander powder and tomatoe puree and cook till the oil separates. Add salt to taste and mix well.
  • Add this to the cooked chole then check the taste of salt and spices.
  • Add Amchur and Chana Masala Powder. This is added in the later stage to retain a stronger flavour.
  • Add a cup of water. Let the chole simmer on low flame for at least 2 hours. You can mash some of the chole by pressing it. Now add the Grated Britannia cheese which will help thicken the gravy. Add coriander if desired. Add water if required to maintain consistency
  • Garnish it with chopped coriander. Top with julienned ginger and a generous amount of grated cheese. Serve it with Roti, pickled onion and green chillies.

A little bit of spice, and a whole lot of cheese makes this dish a house favourite!

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