Ingredients
Onions- 2-3 Medium Size
Tomatoes- 1-2 Medium Size
Ginger And Garlic Paste- 1-2 Tbsp
Green Chili- 1-2
Desi Ghee- 1-2 Tbsp
Bay Leaves- 1
Red Chili Powder- ½ tbsp
Dry Coriander Powder- 1 Tbsp
Garam Masala- 1 Tbsp
Turmeric Powder- ½ Tbsp
Salt- As Per the Taste
Chickpeas- 1-2 Cups
Fresh Coriander Leaves- 1 Tbsp
Cardamom- 3
Cumin Seed- 1-2 Tbsp
To make white channa curry:
Start by taking 1-2 cups of chickpeas in a large bowl and soaking them in water overnight or for at least 8 hours.
The next morning or after 8 hours, transfer the soaked chickpeas to a pressure cooker.
Add salt to taste and water accordingly (at least 2-3 cups to ensure they are soaked well).
Pressure cook for 8-9 whistles or until the chana is cooked thoroughly.
In a large kadai, heat 2 tbsp desi ghee and sauté 3 pods of cardamom, 1 tbsp cumin seeds, and 1 bay leaf until the spices turn aromatic.
Add 2-3 medium-sized onions, 1-2 green chilies, and 1 tbsp ginger-garlic paste. Sauté until the onions turn golden brown.
Further, add 1 tbsp garam masala, homemade chana masala, and salt to taste. Sauté the mixture on low flame until it turns aromatic.
Add 1-2 cups of tomato puree (grind fresh tomatoes) and mix well. Sauté until the oil separates from the masala paste.
Add the pressure-cooked chana to the prepared gravy and mix well.
Cover and simmer for 10 minutes or until all the flavors are well absorbed.
Finally, garnish your chana masala recipe with freshly chopped coriander. Serve it with hot steamed rice, roti, or puri.
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