Kala chana masala curry

Name: Kala chana masala curry
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup black chickpeas; to taste Salt; as required Turmeric powder; 2 tbsp ghee; 1/2 tsp cumin seeds; Pinch hing; 1 onion; 2 tomatoes; 1 Inch ginger; 4-5 garlic cloves; 1 tsp kasuri methi; 1/2 tsp chilli powder; 1/2 tsp turmeric powder; 1 tsp coriander powder; 1/2 tsp garam masala; as required Chopped coriander for garnishing

Neha Dua @cook_90450

#thc
#thcweek20

kala chana simmered in aromatic onion tomato gravy, to make a perfect healthy meal with rice or roti.

#thc
#thcweek20

kala chana simmered in aromatic onion tomato gravy, to make a perfect healthy meal with rice or roti.

Neha Dua @cook_90450

#thc
#thcweek20

kala chana simmered in aromatic onion tomato gravy, to make a perfect healthy meal with rice or roti.

#thc
#thcweek20

kala chana simmered in aromatic onion tomato gravy, to make a perfect healthy meal with rice or roti.

Saved

Ingredients

30 minutes

4 servings

For boiling
1 cupblack chickpeas
to tasteSalt
as required Turmeric powder
For tempering
2 tbspghee
1/2 tspcumin seeds
Pinchhing
1onion
2tomatoes
1 Inchginger
4-5garlic cloves
1 tspkasuri methi
1/2 tspchilli powder
1/2 tspturmeric powder
1 tspcoriander powder
1/2 tspgaram masala
as required Chopped coriander for garnishing

Saved

Steps

30 minutes

1

Add the soaked black chickpeas in a pressure cooker with a little salt.
2

Pressure cook for about 20-25 minutes on medium heat.
Open the pressure cooker and check for doneness. The chickpeas should be soft and you should be able to crush them with two fingers.
3

Tempering
4

In a mixer grind onions and cumin seeds together to make paste.This paste need not be very smooth.Keep aside.
5

In a pan heat ghee, and add hing powder hing.
6

Add ginger garlic paste, or crushed ginger and garlic. Saute till the raw aroma goes away, and it turns golden in colour.
7

Add onion, cumin seeds paste. Sauté these till the paste changes colour and starts turning light brown, and it starts leaving oil on side.
8

Add pureed tomatoes.
9

Saute these,till the tomatoes are completely cooked, and start leaving oil on sides.
10

Once cooked add the dry spices- salt, red chilli powder, degi mirchi powder, turmeric powder,coriander powder, garam masala powder.Mix well.
11

Add crushed kasuri methi.Once the tempering is ready, add the boiled chickpeas to the tempering and stir well.
12

Let the chickpea curry simmer, and again pressure cook it for one whistle. And garnish with chopped coriander.
13

Serve Kala chana masala with rice, fresh roti, and salad. And enjoy!