Chick pea curry (Chana masala)

Ingredients

  1. Chick pea ( chana ) – 1.5 cups ( soak chana 12- 15 hours in water)
  2. Onion thinly sliced – 2 medium
  3. Tomato thin slices – 1 large
  4. Garlic       – 6-7 nos
  5. Ginger – 1/2”piece
  6. Cumin (Jeera) – ½ tsp
  7. Coriander powder – 2 tsp
  8. Chana masala – 2 tsp
  9. Chili powder – ½ tsp ( you may add more depends on taste )
  10. Turmeric powder – ¼ tsp
  11. Tomato sauce- 1 tbspoon
  12. Green chili – 1-2
  13. Dry mango powder(Amchur powder) – ¼ tsp ( optional )
  14. Chopped coriander leaves
  15. Oil
  16. Salt as needed
  17. Water

Instructions

  1. Wash chickpeas thoroughly and soak overnight.
  2. Pressure cook with turmeric powder and water. Level of water should be above chick peas. Cook until soft / for 1 to 2 whistles under slow flame.
  3. Heat oil in a pan, add onion and sauté till onions turn golden.
  4. Sauté ginger garlic as well.
  5. Sauté chopped tomatoes and sprinkle salt. Make sure tomatoes turn soft and the raw smell has gone. Add cumin(jeera) and fry
  6. Add coriander powder, chili powder and chana masala powder, sauté for 1- 2 minutes. Once cooled, blend to a smooth paste.
  7. Add the blended paste to the pan with enough water, salt and tomato sauce. Let it boil.
  8. Add the cooked chickpeas, simmer for about 10-15 minutes or until it reaches the desired consistency.
  9. Add green chili and amchur powder. Stir and switch off. Garnish with chopped coriander leaves.
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