Boiled Chana Masala

Name: Boiled Chana Masala
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gms White Chick Peas (Kabuli Chana or Garbanzo Beans); 1 tomato chopped; 2 tbsp tomato puree; 2 medium onions, chopped finely; 1 tsp ginger paste; 1/2 tsp garlic paste; 1 tsp chana masala; 1/4 th tsp red chilli powder; 1/4 th tsp turmeric powder; 1/2 cup tea decoction (optional); 2 green chillies; 1 tsp ajwain (carom seeds); 1/2 tsp cumin seeds; 1 tsp fennel seed powder; 1 tbsp kasoori methi; 2 green cardamoms; 1 small stick cinnamon; 3 cloves; 1/2 tsp garam masala; 1 tsp ginger julienne or grated; 1 tsp chopped coriander; 1/4 th tsp baking soda; 2 cups water approximately; 2 tbsp oil; 1 tsp ghee

Kumkum Chatterjee @cook_12055532

#tech1
This is a delicious and flavourful recipe of boiled chana cooked in a spicy gravy and popular in North Indian cuisine.It is mostly enjoyed with rice or bhatura or any Indian flat or puffed bread.To make a good soft chole recipe,you need to soak it overnight or for minimum 6-7 hours.It is then boiled and cooked in a simple onion tomato gravy.It is one of the most popular dish both in India and Western countries.Chickpeas are a powerhouse of protein,minerals,vitamins,fiber and hence very healthy.It improves digestion and aids in weight loss.Serve healthy chana masala with rice,jeera rice,bhature or any Indian flatbread.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

4 servings

250 gmsWhite Chick Peas (Kabuli Chana or Garbanzo Beans)
1tomato chopped
2 tbsptomato puree
2medium onions, chopped finely
1 tspginger paste
1/2 tspgarlic paste
1 tspchana masala
1/4 th tsp red chilli powder
1/4 th tsp turmeric powder
1/2 cuptea decoction (optional)
2green chillies
1 tspajwain (carom seeds)
1/2 tspcumin seeds
1 tspfennel seed powder
1 tbspkasoori methi
2green cardamoms
1small stick cinnamon
3cloves
1/2 tspgaram masala
1 tspginger julienne or grated
1 tspchopped coriander
1/4th tsp baking soda
2 cupswater approximately
2 tbspoil
1 tspghee

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Steps

30 minutes

1

Soak raw chickpeas overnight or 6-7 hours with 3-4 cups of warm water. Drain water and pressure cook chickpeas with fresh 2 cups water,1/2 tsp salt and 1/4 th tsp baking soda. Pressure cook up to 3-4 whistles and release steam after 5 minutes. Check softness. Mash few chickpeas to make the gravy thick. Heat oil in a pan and sprinkle ajwain, cumin, half crushed green cardamom, cloves and cinnamon. Add the finely chopped onion and fry till transparent. Add chopped tomato and sprinkle alittle salt.
2

Add ginger-garlic paste, tomato puree, turmeric,red chilli powder, fennel powder, chana masala. Adjust salt as chana was boiled with salt. Add crushed kasoori methi, chopped coriander and chickpeas. Toss all. Add the stock of boiled chickpeas and the decoction of tea. Boil till the gravy thickens. Add garam masala and lemon juice and garnish with onion rings, green chillies and lemon slice.