Chana Masala

Chana / Chickpea - 1 Cup, Onion - 1, Tomato - 2(medium size), Ginger - 1 inch, Garlic - 5 clove, Malli/Coriander powder - 2 tbsp, Garam masala - 3/4 tbsp, Red chilli powder - 1 tsp, Bay leaf - 2, Cardamom - 2, Cumin - 1 tsp, Turmeric powder - 1/2 tsp, Salt, Kasoori methi - 1 tbsp, Oil - 2 tbsp


Get all the ingredients ready.
Soak Chana for 8 hours. Drain off the water and transfer into a cooker along with 3 cup of water and pressure cook for 6 whistles. Keep aside.
Heat a pan with oil, add onion, tomato, ginger, garlic and saute well until onion & tomato became soft.
Add turmeric podwer, malli powder, garam masala, red chilli powder and mix well. Cook for a minutes and allow ot cool it completely.
Then, transfer it into a blender along with 2 tbsp of boiled chana and blends it into a fine paste. Keep aside.
Heat the pan with oil, add cardamom, cumin, bay leaf then add the grounded masala, salt and 1 cup of water. Cook for 15 minutes on medium flame.
Add boiled chana, mix well and cook for 2-3 minutes until the gravy becomes thick. Add Kasoori methi and mix well.
Chana Masala is ready to serve with chapathi, poori, idli and dosa.

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