Chana masala

Name: Chana masala
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup white whole chick peas; 1 cup diced tomatoes; 2 tbsp oil, preferably gingili oil; 1 tsp carum, ajwan; 2 tsp fennel seeds; 2 green chiles, cut; 1 tsp ginger, peeled, grated; 1 tsp garlic, grated; 1 cup onions, finely chopped; 1/4 cup dried pomograte seeds; 1 Cup diced tomatoes; 1 tbsp coriander powder; 1 tsp amchoor; 1 tsp Kashmiri chilli powder; 1/2 tsp turmeric powder; 1 tbsp chana masala powder; to taste Salt; 1/2 cup cilantro leaves, finely chopped; 1 cup potatoes, steam cooked, peeled, diced (optional_; as required side dish Chana masala

Lakshmi Sridharan Ph D @cook_19872338

USA

HEALTHY, NUTRITIOUS, SATISFYING, COMFORT FOOD . To make the traditional recipe please the palate of husband dear and a whole food added potatoes to the dish #2020 's favorite

Lakshmi Sridharan Ph D @cook_19872338

USA

HEALTHY, NUTRITIOUS, SATISFYING, COMFORT FOOD . To make the traditional recipe please the palate of husband dear and a whole food added potatoes to the dish #2020 's favorite

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Ingredients

40 minutes

6 servings

1 cup white whole chick peas
1 cup diced tomatoes
2 tbspoil, preferably gingili oil
1 tspcarum, ajwan
2 tspfennel seeds
2green chiles, cut
1 tspginger, peeled, grated
1 tspgarlic, grated
1 cuponions, finely chopped
1/4 cupdried pomograte seeds
1 Cupdiced tomatoes
1 tbspcoriander powder
1 tspamchoor
1 tspKashmiri chilli powder
1/2 tspturmeric powder
1 tbspchana masala powder
to tasteSalt
1/2 cupcilantro leaves, finely chopped
1 cuppotatoes, steam cooked, peeled, diced (optional_
as requiredside dish Chana masala

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Steps

40 minutes

1

Make a checklist. Keep all ingredients close by
2

Keep all ingredients close by
3

Soak chick peas in a bowl with 3 c of boiling water for a couple of hours. Pressure cook until it gets soft. Do not overcook. You can cook potaoes also in the same cooker to save time and gas or electricity
Steam cook potatoes for a few minutes in a pressure cooker; do not overcook. just fork tender. peel, dice
On medium low flame in a heavy bottomed saucepan heat oil. Temper ajwan and fennel seeds. Add green chile. Sauté onion until brown. Stir in pomegranate seeds.
4

After a couple of minutes stir in turmeric, amchoor, coriander powder, and chilli powder. Add tomatoes, continue cooking over medium flame, until tomatoes get soft. Add 5 cups of water. Let it boil, stir in chana masaalaa powder.
5

Add the cooked chick peas After a few minutes of boiling, salt to taste, turn off the heat. Garnish with cilantro.
The next step is optional. To one half of the chana masaalaa add cooked diced potatoes to please the palate of potato lovers.
Taste. A bowl of chana masaalaa would make a good lunch. Serve with chappathies, rotties or parotas.

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Cooksnaps

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Lakshmi Sridharan Ph D @cook_19872338

on January 02, 2021 21:59

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography