| Directions |
- Initial Preparations & Boiling
- 1) Wash the chanas completely in water.
- 2) Then, douse them overnight or for 7-8 hours.
- 3) Heat and boil up the chanas with some salt and (1-2 teabags)
- in a pressure cooker or a covered skillet with enough water.
- 4) I prefer to use pressure cooker as it takes lesser time (15-20 minutes).
- 5) After it has cooked, place it in a bowl and keep it aside. Do not dispose of emptied water, keep it for further use.
- 6)In a blender make a puree by mixing chopped tomatoes, green chili, garlic and chopped ginger.
- Tempering (Frying) for Chana Masala
- 1) Heat cooking oil in a pan; add onion and saute until it turns light brown.
- 2) Add tomato puree and salt to the pan. It is very important to fry it for 5-6 minute till oil starts to separate as this will remove the raw smell of tomatoes, ginger and garlic.
- 3) Add turmeric powder, red chilli powder, dry masala powder.
- Finishing stroke while preparing chana masala
- 1) Add the boiled chana, mix it well and then add water. Use the same water which we used to boil the chick peas.
- 2) If that water is not enough or if it is cold, boil the water separately in a pan beforehand and add it to the pan.
- 3) Cover it with lid and allow the mixture to come to boil at a low flame.
- 4) Switch of the flame after it boils and add coriander leaves & onion slices for seasoning.
- 5) Serve super delicious chana masala with bhatura or steamed rice.
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Ingredients | - | | White Chick Peas (garbanzo beans/kabuli chana) 1 bowl |
- | | onion finely chopped 1 large |
- | | Tomatoes Chopped 2 |
- | | Ginger ½ inch |
- | | Garlic 3-4 cloves |
- | | Green Chili, finely chopped 1 |
- | | Coriander Leaves 1 tablespoon chopped |
- | | Red Chili Powder 1/2 teaspoon |
- | | Turmeric Powder 1/4 teaspoon |
- | | Teabags 1-2 |
- | | Cooking Oil 2-3 tablespoons |
- | | Salt As per taste |
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