Soak the chickpeas chana for over night or 8 hours. |
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Puree 3 tomatoes in a blender and keep aside. |
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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. |
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Add coriander powder, red chilli powder, salt and saute well for a minute. |
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Add tomato puree and garam masala and saute well. |
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Cook until the oil float on the gravy. |
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Add soaked chickpeas chana and 2 1/2 cups of water and mix well. |
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Close the pressure cooker and cook for 20 minutes on the medium flame. |
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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. |
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Chana Masala is ready to serve with chapati, dosa and poori. |
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