Chana Masala

Chickpea chana - 1 cup, Onion - 2 (big size) chopped, Tomato - 3, Oil - 2 tbsp, Bay leaf - 2, Cumin - 1 tsp, Ginger garlic paste - 1 tbsp, Turmeric powder - 1/2 tsp, Garam masala - 1 tbsp, Malli / Coriander powder - 1&1/2 tbsp, Red chilli powder - 1 tsp, Salt, Kasuri methi - 1 1/2 tsp

Soak the chickpeas chana for over night or 8 hours.
Puree 3 tomatoes in a blender and keep aside.
Heat the cooker with oil, add bay leaf, cumin, onion and saute well until it turns to golden brown then add ginger garlic paste and saute well for 30 seconds.
Add coriander powder, red chilli powder, salt and saute well for a minute.
Add tomato puree and garam masala and saute well.
Cook until the oil float on the gravy.
Add soaked chickpeas chana and 2 1/2 cups of water and mix well. 
Close the pressure cooker and cook for 20 minutes on the medium flame.
After release the pressure, let it simmer for minutes on low flame until the gravy becomes thick. Finally, spread the kasuri methi on the top of the gravy.
Chana Masala  is ready to serve with chapati, dosa and poori.

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