Jun

30

Chana Masala

Filed Under (Vegetarian) by Laura on 30-06-2008

Tagged Under :

Ingredients
  • 1 cup Kabuli Chana
  • 1-inch Cinnamon stick
  • 2-3 Cloves
  • pinch Turmeric powder
  • 1 large Onion
  • 1 large, ripe Tomato
  • 2 Green Chillies
  • 2 tsp Ginger paste
  • ½ tsp Tamarind Paste
  • 2 tbsp Vegetable Oil
  • 3-4 tbsp chopped Coriander Leaves

    • For the Masala
  • 2 tbsp Coriander Seeds
  • 2 tsp Cumin Seeds
  • 4 Cloves
  • 1-inch Cinnamon stick
  • 1 Black Cardamom, peeled
  • 10 Black Peppercorns
  • 4 dry Red Chillies
  • Salt to taste

    •  

    Method
    1. Soak the chana in water for about 8 hours.
    2. Pressure cook the chana with the cloves, cinnamon and a pinch of turmeric; on high heat until it reaches full pressure and then on a low heat for 10 minutes.
    3. Roast the ingredients for chana masala until lightly browned; cool and grind to a fine powder.
    4. Grind the onion, tomato and green chillies to a fine paste.
    5. Heat oil in a pan and add the ground onion-tomato paste. Fry until the raw smell of the onion disappears.
    6. Add the tamarind paste and cook for a minute.
    7. Add the chana and bring to a boil.
    8. Add the chana masala, coriander leaves and salt along with half or one cup of water, depending on how thick you want the gravy to be. Cook for 10 minutes.

    Serve hot with steamed rice or roti.

    Read More

    Post a comment