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Chana Masala

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Chana Masala

Description

Chana Masala

Cooking Time

Preparation Time :6 Hr 15 Min

Cook Time : 6 Hr 15 Min

Total Time : 12 Hr 30 Min

Ingredients

Serves : 4
  • 1 cups white chickpeas (soaked overnight)
  • 3 cups water
  • 1/2 tsp salt
  • 1 inch cinnamon (spices to roast)
  • 1/2 tbsp fennel spices to roast)
  • 1/2 tbsp cummin seeds
  • 1 tbsp coriander seeds (spices to roast)
  • 2 nos dry red chillies(spices to roast)
  • 3 nos cloves (spices to roast)
  • 2 nos green cardamom seeds (spices to roast)
  • 5 nos whole black pepper(spices to roast)
  • 1 cups fresh grated coconut (spices to roast)
  • 3 tbsp oil(gravy ingredient)
  • 1/2 tsp mustard seeds (gravy ingredient)
  • 12 nos curry leaves (gravy ingredient)
  • 1 nos small bay leaf (gravy ingredient)
  • 1 nos big onion (chopped) (gravy ingredient)
  • 1 nos green chilli (slit) (gravy ingredient)
  • 1 nos medium tomato (chopped) (gravy ingredient)
  • 1/2 tsp turmeric powder (gravy ingredient)
  • 1 pinch asfatoeida (gravy ingredient)
  • 1 tsp ginger-garlic paste (gravy ingredient)
  • 2 tbsp coriander leaves(chopped)(gravy ingredient)

Directions

  • Pressure cook the chickpeas adding salt
  • Preparing the spices roast:
  • In a pan, dry roast all the spices on a low flame except coconut.
  • Then add grated coconut to the spices and stir continuously so that the coconut is uniformly browned.
  • Remove the pan and allow the this mixture to cool.
  • Once the coconut-spice mixture is cooled, add them to wet grinder.
  • Add ? cup water and grind to a smooth paste. Keep aside.
  • Now to prepare the chana masala gravy.
  • Heat oil in a pan.
  • Add ? tsp mustard seeds and allow them to crackle.
  • Add chopped onion. Stir and saute till the onions turn translucent.
  • Add 1 tsp ginger-garlic paste, ? tsp turmeric power, a pinch of asafoetida and curry leaves.
  • Stir and saute till the raw aroma of ginger-garlic disappears.
  • Add chopped tomato. saute for about 2 to 3 minutes till the tomatoes soften.
  • Add the ground masala paste and add 1 or 2 slit green chilies and saut?.
  • Then add the drained chanas. Add water as required. Give a boil and then simmer for 12-15 minutes on a low to medium flame or more till the gravy thickens.
  • Garnish with coriander leaves.
blessy george

blessy george

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#Tags

Chickpeas Dinner Party Brunch Holiday Weeknight Medium less than 1 Day Pressure Cooker Served Hot Gravy Side dishes Dinner Lunch Breakfast Vegetarian Healthy