Kabuli chana gravy

Yield: 4 servings

Measure Ingredient
1 cup Kabuli chana; (200 g)
1 litre Water
\N \N Chilli powder and salt to taste
½ teaspoon Cumin powder; (2 g)
½ teaspoon Coriander powder; (5 g)
1 teaspoon Turmeric powder; (5 g)
⅓ cup Grated onion; (80 g)
¼ cup Blanched and chopped tomato; (50 g)
1 tablespoon Thinly sliced ginger; (15 g)
1 teaspoon Minced garlic; (5 g)
1 teaspoon Curry powder or 1/2 tsp; (2 g) garam masala
\N \N ; powder (5 g)
\N \N A handful of coriander leaves; chopped

SOAK chana overnight in four cups water. Add salt and pressure- cook on high heat for five minutes. Lower the heat and continue to cook for 15 minutes more or till done. Remove from heat. When cool, put the chana in a bowl and set aside.

Reheat the same pressure cooker and lightly roast the cumin seeds. Add coriander powder and turmeric powder and stir well. Quickly add onion, tomato, ginger, garlic, chilli powder and the remaining water.

Pressure-cook for ten minutes. When cool, open the cooker and keep stirring constantly till almost dry. Add curry powder or garam masala powder and cooked chana along with the water in which it was cooked. Simmer for five to seven minutes till the gravy is thick. Remove from heat. Serve garnished with coriander leaves.

Converted by MC_Buster.

NOTES : Kabuli chana with spicy tomato and onion gravy Converted by MM_Buster v2.0l.

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