Chana masala 

                                            Chana masala

Ingredients

                   White chana soaked 4 to 5 hours                       2 cup

                   Tomato                                                                    2 no

                   Big onion finely chopped                                      ½ cup

                   Ginger garlic paste                                                 1 tsp

                   Chana masala powder                                           5 tsp

                   Oil                                                                              2 tbsp

                   Coriander leaves                                                     for garnish

                   Required salt

Method

1.       First soak the white chana for 4 to 5 hours.

2.       Pressure cook chana for 1 whistle. Keep it aside.

3.       Boil tomatoes until the skin split open. Switch off the flame. Let it cool down to room temperature. After cooling down, grind it to a fine puree. Keep it aside.

4.       Heat a vessel with oil. once oil heats, add chopped onion and ginger garlic paste. Saute well.

5.       Then add tomato puree, chana masala powder, 2 cups of water and salt. Let it boil.

6.       Take ½ cup of cooked chana. Mash it well with laddle. Keep it aside.

7.       Once the water gets rolling boil, add remaining chana. Mix it well. Let it boil for 5 min.

8.       Add mashed chana. Mix it well. Cook until it reaches gravy consistency.

9.       Garnish with coriander leaves.

                                 Serve it Poori nor Chapathi

NOTE

IF YOU DON’T HAVE CHANA MASALA POWDER, THEN USE THESE POWDERS.

·       Coriander powder                        1 ½ tsp

·       Chili powder                                  1 tsp

·       Cumin powder                              ½ tsp

·       Amchur powder(drymango)       ½ tsp

·       Garam masala powder                 ¾ tsp 

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