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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you plan for any recipe you will always get it right. This recipe needs little planning before cooking. You will need to soak Chickpea (Channa) for 6 to 8 hours. Preparing for cooking. You might need to grind onion, tomato, ginger garlic. Read more . The masalas (flavouring powders) used are Indian. Try in stores near by .So if you plan, cooking is really easy. Ingredients:
chickpea (channa) – 200 gm boiled with salt & drained (save the water used for boiling) (chickpea is usually soaked over night and then boiled) |
onions paste – from 4 medium size onions |
tomato paste – from 4 medium size tomatoes |
ginger garlic paste – 1 tbsp |
cinnamon – 2 |
cardamom 2 |
clove – 2 |
bay leaf -1 |
curd – 2 tbsp |
masala |
1. turmeric powder - 1/4 tsp |
2. chat masala - 1/2 tsp |
3. channa masala - 1 1/2 tsp |
4. chilli powder - 1/2 tsp |
5. dhaniya powder - 1/2 tsp |
6. salt to taste |
olive oil – 4 tbsp |
garnish with coriander |
serve with lemon and chopped onion |
Directions:
1. In a pan heat Oil.
2. Add cinnamon, cardamom, clove, bay leaf .stir for 10 seconds
3. Now add Onion paste. Fry until the raw smell of onion is gone. Then add ginger garlic paste. Fry until the raw smell is gone. Next add tomato paste. Fry until it’s cooked. Add Curd and water from boiled channa (water required for the consistency of the gravy). Add the masala. Let the masala cook for 5 – 10 min. Garnish with chopped coriander leaves. Good with Indian bread (Roti).
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