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Saturday, 24 October 2015

Chana Masala

Chana Masala 


1 1/2 cup kabul chana /chickpeas
1 teaspoon ginger garlic paste
1 cup  onion puree
1 cup tomato puree
1 Bay leaf
salt to taste
2 tablespoons ghee ( clarified butter)
1/2 teaspoon jeera(cumin seed )
1/4 teaspoon lal Mirch powder (red chili powder )
1tea bag 
1/4 teaspoon baking soda 
 1 cinnamon

chana masala spices mix 
1 teaspoon  dry pomegranate seeds/anardan powder 
1 teaspoon chilli powder 
1 teaspoon cumin powder
1/2 teaspoon haldi (turmeric)
1 teaspoon garam masala
2 teaspoon coriander powder 
(mix all dry spices in a blender )


Soak kabuli chana overnight or atleast for six hrs ,After soaking, itwill be about two and a half times the volume . rinse them well in cold water,place chana in a pressure cooker with 5cups of water andtea bag ,soda ,cinnamon ,bay leaf, salt  for 3-4 whistles or cook until cooked. 

heat a pan add ghee , jeera,bay leaf, and onions .

Saute until aromatic, onions gets soft ,light brown  stir it about a min now add tomato puree cook for 2min and keep roating till it become brown in colour dont burn them

now add and chana masala spices mix and cook it for while  add cooked chana and mix it will , reduce the heat to simmer, add close the lid and slow for 5min  chana is ready garnish it with chopper green coriander.

chana masala  is ready to server enjoy with  kulcha ,bhatura naan,puri, rice ,or any
 other indian flatbread .
kulcha recipe

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