Pindi chana masala recipe
KALA CHANA MASALA RECIPE / PINDI CHANA MASALA RECIPE
INGREDIENTS
- Black chick peas / kala chana – 250 gms
- Onion – 1 big roughly chopped
- Tomato – 1 roughly chopped
- Ginger garlic paste – 1 tsp
- Asafoetida – ¼ tsp
- Oil – 1 tbsp
- Red chilli pwdr – 1 tsp
- Coriander pwdr – 11/2 tsp
- Turmeric pwdr – ½ tsp
- Garma masala pwdr -3/4 tsp
- Ginger julienne for garnish.
- Salt as per taste
- Chaat masala
- finely chopped coriander leaves
PREPARATION
Wash and soak the kala chana for overnight.
Pressure cook it with little salt for 5-6 whistles till it becomes soft.How to cook kabuli chana without baking soda
Make a fine paste of onion + tomato + ginger & garlic paste.
METHOD
Heat oil in a pan .
Add the onion paste and fry it till oil separates.
Add ginger garlic paste and fry till raw smell leaves .
Now add all the 4 masala pwdr + asafoetida +salt.
Fry till raw smell leaves.
Add the cooked chana and mix well .
Add little water as per the consistency you want.
Cover and cook for 5 – 7 mins.
Sprinkle little chaat masala.
Garnish with ginger julienne ,onion roundels, lemon ,coriander leaves and slit green chilli.
NOTE
- You can also use white kabuli chana but while pressure cooking it add 1 or 2 tea bags with.For more darker shade you can even soak chana with the tea bags.
- Instead of the masala pwdrs you can use ready made chana masala pwdr.
- Anardana seeds can also be added.
- You can also add amchur pwdr I have not used as I have used tomatoes.
- If you want more masala /gravy you can increase the number of onion and tomatoes.
- For making thin gravy you can add roasted and grinded coconut powder OR take 2-3 tbsp of the cooked chana and grind it with water and add the paste to the gravy.
- It thickens as it cools.
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