Chana Masala


Kabuli Chana (Chickpea) 1 cup
Tomatoes 2
Onion 1
Ginger minced 1tsp
Garlic minced 1 tsp
Green chillies 4
MDH Chana masala powder 1 tsp
Red Chilli powder 1 tsp
Coriander powder 1 tsp
Turmeric powder 1/4 tsp
Coriander leaves 1/4 cup
Cloves 2
Aniseed small piece


1. Soak Chana for 4-5 hrs. Wash and pressure cook the chana with little water and salt.

2. Chop the onions and crush it in a blender (do not make paste). Keep aside.

3. Chop the tomatoes and green chilies. Put them in a blender add minced garlic and ginger and blend into smooth paste.

4. Heat oil in a pan, add cloves and aniseed. Add crushed onion, fry them till transparent. Add step 3 (tomato green chilli) paste and cook for 2-3 minutes.

5. Add Red chilli powder, coriander powder, turmeric powder, chana masala powder and little salt. Cook for another 2-3 minutes.

6. Add cooked chana and 1 cup of water. Cook till gravy becomes thick. Sprinkle coriander leaves. Switch off the stove.

7. Chana masala is ready to serve.

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