Friday, July 5, 2013

Chana masala


White Chick peas /Chana - 2 cups
Onion -  2 
Tomato - 1 
Ginger - 1 inch piece
Garlic -5 flakes
Green chilly-1
Red chili powder- 1 tsp
Corriander Powder-1tsp
Garam masala powder / Channa Masala powder - 1 tsp
Turmeric powder 1/4 tsp
Salt - as required
Coriander leaves - 2 tbsp
Milk-1/4 cup
Oil - 1 tbsp
Cumin seeds-1tsp
water- 2 cups


Soak chana overnight or at least for 8 hours.In a Pressure pan heat oil and  add 1 tbsp cumin seeds. When cumin seeds gives good aroma add finely chopped onions and saute well. If you add little salt to the Onions, it will get roasted fast. when onions turn pinkish add 1 tsp of turmeric and saute well.Grind ginger, Garlic and green chilly in a mixer and add to this.Saute them well.

Grind tomato in the mixer and add to the cooker. Also add red chilly powder and Coriander powder. Saute them well, till the raw taste goes. If the mixture is getting dried you can add little water and saute again.To this add soaked chana and water. 
 Pressure cook this with one whistle in high flame and three in low flame. When done. Open the cooker and mash some chanas so that curry becomes thick.After mashing give a good boil. Add garam masala powder and switch of the gas. Add coriander leaves, required salt , milk and stir well.

And chana masala is ready to serve.........:)

Recipe Courtesy: Mrs. Usha Tripati,UP.

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