Chana Masala

Name: Chana Masala
Total time: 2400 s
Yield: 4^6 servings
Cuisine: Indian
Ingredients: 1/2 kg kabuli chana (white chickpeas); 1 boiled & cut in small pieces potato; 1 tbsp tea leaves; As required Water; 1 bay leaf; 1 cardamom; 1 stick cinnamom; 1/4 tsp cumin seeds; To taste salt; 1 tsp red chilli powder; 1 tsp chanamasala; 1/2 coriander powder; 1/2 tsp garam masala; 1 tsp lemon juice; 1 tbsp tamarind water; 1 pinch eatable soda

Harminder Kaur Sethi @cook_12688480

#SSMD
#restaurantStyle
#Post-1

Harminder Kaur Sethi @cook_12688480

#SSMD
#restaurantStyle
#Post-1

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Ingredients

30 -40minutes

4^6 servings

1/2 kgkabuli chana (white chickpeas)
1boiled & cut in small pieces potato
1 tbsptea leaves
As required Water
1bay leaf
1cardamom
1 stickcinnamom
1/4 tspcumin seeds
To tastesalt
1 tspred chilli powder
1 tspchanamasala
1/2coriander powder
1/2 tspgaram masala
1 tsplemon juice
1 tbsptamarind water
1 pincheatable soda

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Steps

30 -40minutes

1

Boil tea leaves in a pan. After a boil,switch off the gas.Stain the water through strainer. Wash the channa & soak them in tea leaves water for overnight.
2

Next day put these chanas with the same water & soda in a cooker,Add 1 glass of water also.
3

Give it a whistle & cook on low flame for 20 minutes.switch off the gas & let it cool down.
4

Meanwhile on the tawa, roast bay leaf, cardamom & cinnamon,when aroma smells,switch off the gas & put them in mortal pestle & crush them.
5

Open the lid of cooker & check if channas are properly cooked or not.Now add all the ingredients & crushed masala in it.
6

Cook till whole water dissolves & add boiled potato,saute for few minutes.
7

Garnish with kasuri methi & serve hot with bathura,chapati or naan.