Serving Size 5 to 6
Ingredients
For cooking chana:
2 cups dried chickpeas, soaked
overnight in enough water
1 stick cinnamon
4 black cardamom
1 bay leaf
1 tsp ginger paste
4-5 dried Indian gooseberry
Salt to taste
For chana curry:
1 large onion chopped
3 medium sized tomato, chopped
1 tsp ginger grated
1 tsp garlic grated
1 tsp garlic grated
4 green chilies, slit
2 tsp cumin powder
2 tsp coriander powder
2 tsp fennel powder
2 tsp dry mango powder or 2 tsp dried
pomegranate powder
1 tsp red chili powder
2 tsp Badshah (or any other brand) chana
masala powder
4 tbsp oil or ghee
Some julienned ginger
¼ cup cilantro leaves
Salt to taste
Cooking chana
Soak the dried chana overnight in
water. Pressure cook the soaked chickpeas adding the whole spices, salt, tea
bags. Pressure cook for 8-10 minutes until the chickpeas are completely cooked.
If you have instant pot, you can cook it for 25 minutes. Wait for the pressure
to be released. Strain the chickpeas and keep the stock along with the spices,
discard the dried gooseberry.
Directions
In a large pan, heat oil or ghee, add
the chopped onions and fry until golden brown. Add ginger and garlic paste, saute until brown. Add the chopped tomatoes, cook until the tomatoes are soft. Add the cooked chickpeas and saute for 5-6 minutes. Add all the
spices – cumin, coriander, fennel, mango, red chili, garam masala or chana
masala. Saute for 2 minutes. Now add the strained stock about 2-3 cups to the
pan. You can add more water if the chana looks dry. Let the chana simmer till
the curry thickens. Add julienned ginger and green chili to the curry. Garnish with cilantro
leaves. Serve with bhatura, puri, naan, or steamed rice.
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