Chana Gravy

Name: Chana Gravy
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 cup Kabuli chana; 1 cup Diced onion; 1/2 cup Tomato puree; 2 tbsp Ginger garlic paste; 3-4 Green chillies (slit); 1 tbsp Chana masala; 1 tbsp Garam masala powder; as per your taste Salt; as required Water; 1/2 tbsp Turmeric powder; 1/2 tbsp Red chilliy powder; 1/2 tbsp Amchur powder

Diksha Singh @cook_20094022

Bangalore

#GA4
#week4

Diksha Singh @cook_20094022

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Ingredients

30 minutes

4 people

1 cupKabuli chana
1 cupDiced onion
1/2 cupTomato puree
2 tbspGinger garlic paste
3-4Green chillies (slit)
1 tbspChana masala
1 tbspGaram masala powder
as per your tasteSalt
as requiredWater
1/2 tbspTurmeric powder
1/2 tbspRed chilliy powder
1/2 tbspAmchur powder

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Steps

30 minutes

1

Soak the chanas for about 5hrs or leave it for overnight.
2

First of all take a pressure cooker and add the soaked chana along with the water to it.
3

Add salt a tea leaf bag to it
4

Give it for 4-5 whistles.
5

Turn off the gas and you will see the chanas are already soft.
6

Now take a pan/kadai and add oil to it.Once the oil is heated add the diced onions to it.
7

Fry it until it changes to golden brown.
8

Add the ginger garlic paste,green chillies to it.
9

Again mix it well and cook it for 2 minutes.
10

Now add the tomato puree to it and the turmeric powder and all the spices to it.(turmeric powder,salt, garam masala,chole masala,amchur powder,red chilliy powder)
11

Mix it well.
12

Cook it until the masala seperates the oil from it.
13

Now add the boiled chane along with it's water into the masala mixture to form it's gravy.
14

Cook it for another 5 minutes and adjust the water to form the consistency of its gravy.
15

After 5-7 minutes the chana will become more softer and the gravy will thickened.
16

At this point you can add coriander leaves and serve it to eat.