Monday, January 17, 2011

Chana Masala

  • 1 cup Chick pea (kabul chana)
  • 1 cup Onions finely chopped
  • 1 tsp Ginger garlic paste
  • 1/2 cup Tomato puree
  • 1/4 Turmeric powder
  • 1 tsp Chili powder
  • Salt to taste
  • 2 tbsp Coriander chopped
  • 1 slice Onion
  • 2 tbsp Oil
  • 1 tsp Lemon juice

Ingredients for Masala powder:
  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 tsp Black peppercorns
  • 2 Cloves
  • 1 Cardamom pod 
  • 1/2 " piece Cinnamon

  1. Dry roast and grind to a fine powder the ingredients for masala.
  2. Soak chick pea overnight or atleast for 6hrs.
  3. In a pressure cooker add these chickpeas, 1/4 tsp salt and water sufficient for cooking.
  4. Pressure cook for 3 whistles and leave untouched till the steam is released.
  5. Now Heat a kadai or wok, add oil, when hot add onions and fry till golden brown.
  6. Add ginger garlic paste and fry well.
  7. Add the grounded masala powder, turmeric powder and chili powder, mix well.
  8. Add tomato puree and keep frying till the oil leaves the sides.
  9. Now add the cooked chick pea, adjust the salt and water for the gravy consistency.
  10. Close the lid and cook for 2 mins.
  11. Remove from heat add lemon juice and mix well.
  12. Transfer to a serving bowl garnish with coriander leaves and slice of onions.
  13. Serve hot with bhatura, paratha, rotis, etc..

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