Chana Masala

Name: Chana Masala
Total time: 3000 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup Kabuli chana, soaked in water overnight for 12 hours,; 5 tbsp mustard oil,; 1/2 inch ginger chopped finely,; 2 med sized onion chopped finely,; 1 tsp garlic paste,; 1/2 tsp ginger paste,; 1 tsp green chilli paste,; 1/2 tsp haldi powder,; 2 tsp dhania powder,; 2 tbsp fresh tomato puree,; to taste, Salt; 1 tsp Kashmiri red chilli powder,; 1/2 tsp garam masala powder,; 1 whole garam masala - bari Elaichi; 5 laung,; 10 kali mirch sabit,; 2-3 small dalchini pc; 1 tea bag,; 1/2 tsp salt

rama @simplecooking_rama

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This is an exotic Kabuli chana recipe. Thanks ASTHA SRIVASTAVA for posting this recipe..I have made your recipe by my own style . Hope you ll like it . Enjoy & please tell me in comments..

rama @simplecooking_rama

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Ingredients

50 minutes

3 servings

1 cupKabuli chana, soaked in water overnight for 12 hours,
5 tbspmustard oil,
1/2 inchginger chopped finely,
2med sized onion chopped finely,
1 tspgarlic paste,
1/2 tspginger paste,
1 tspgreen chilli paste,
1/2 tsphaldi powder,
2 tspdhania powder,
2 tbspfresh tomato puree,
to taste,Salt
1 tspKashmiri red chilli powder,
1/2 tspgaram masala powder,
For Chana Boiling.
1whole garam masala - bari Elaichi
5 laung,
10 kali mirch sabit,
2-3 small dalchini pc
1tea bag,
1/2 tsp salt

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Steps

50 minutes

1

Firstly take a large pc of cloth, add whole garam masala, tie it with a rubber band, make a potli.
2

Take a pressure cooker, add washed chana, salt, tea bag & potli.
3

Add 6 cup water. Place the lid, give 8 whistles at high flame. Lower the flame, cook it for 15 minutes. Switch off the flame, allow it to depressurise.
4

Take out in a bowl, remove the potli & tea bag. Do not throw the water.
5

Take a wok or deep bottom pan, add oil, heat it.
6

Add ginger, saute it for a minute.
7

Now add onion, stir fry it till light brown.
8

Add ginger garlic paste, add lil water, saute it until. rawness is released.
9

Add green chilli paste, give a stir.
10

Add haldi powder & dhania powder, add very lil water. Stir fry it till oil has oozed out.
11

Now add tomato puree & salt, give a stir. Lower the flame, cover it with the lid, cook it till oil has oozed out.
12

Increase the flame, add Kashmiri red chilli powder & garam masala powder, stir fry it for a minute.
13

Now add boiled chana, give a stir.
14

Boil it. Lower the flame, cover it again, cook it till gravy becomes thick. Stir only once.
15

Switch off the flame, open the lid after 5 minutes.
16

Take out in a serving bowl, garnish it with onion rings & slitted green chilli.
17

Have it with Poori or Kulcha.

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rama @simplecooking_rama

on May 06, 2021 11:32

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