Friday, May 17, 2013


Chana masala

  1. Dry chickpeas- 1/2 to 3/4 cup
  2. Kashmiri chili powder- 1 tsp(or to taste)
  3. Coriander powder- 1.5 tsp
  4. Turmeric powder- 1/2 tsp
  5. Garam masala powder- 3/4 tsp
  6. Green chili( cut vertically)- 1 no
  7. Water- 1 and 3/4 to 2 cups
  8. Chopped Coriander leaves: 2 tbsp
  9. Oil- as required
  10. Salt- to taste
To grind together
  1. Diced Onion- 1 large
  2. Diced Tomato- 1 large
  3. Ginger- 1" piece
  4. Garlic- 2 small cloves
  • Soak chickpeas overnight (or for about 8 hrs).Drain ,rinse well and keep aside.
  • Grind together all the ingredients listed under'to grind' to form a smooth paste.
  • Heat oil in a pressure cooker and add the prepared onion- tomato paste.Cook for few minutes,stirring well in between, until oil starts to separate.
  • Reduce flame to low and add kashmiri chili powder,coriander powder,turmeric powder,garam masala and green chili.Mix well and cook for about a minute.
  • Add water,chickpeas  and salt to taste.
  • Close the pressure cooker and cook for about 15 to 20 minutes or until done.
  • Open the cooker when the pressure is released and add chopped coriander leaves.( if you require a thicker gravy place cooker on a medium heat and cook until desired consistency is reached.

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