Chana Masala


Chana (Chickpeas) - 1 cup, cooked
Onion - 1 medium, chopped
Garlic - 3 cloves, minced
Ginger - 1" piece, minced
Green Chili - 2, chopped
Tomato - 2 medium, diced
Sugar - 1/4 tsp
Garam Masala - 1/2 tsp
Coriander Powder - 1 tsp
Chili Powder - 1/2 tsp
Turmeric - 1/4 tsp
Fennel Powder - 1 tsp
Asafoetida - 1 pinch
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Coconut Oil - 2 Tbsp
Curry Leaves - 1 sprig
Cilantro - handful, chopped
Water - 1/4 cup
Salt to taste

Heat 1 Tbsp coconut oil in a pan and add onion, garlic, ginger and green chili
Saute till onion is translucent - about 5 minutes in medium heat
Add diced tomatoes and cook for another 5 minutes
Add garam masala, coriander powder, chili powder, fennel powder and turmeric
Let it cool and blend the onion mixture using very little water in a blender
Heat the remaining coconut oil in the pan and splutter mustard and cumin seeds and add curry leaves
Add the onion mixture, salt and a pinch of asafoetida to the pan and cook for 5 minutes
Add 1/4 cup of water if the mixture is too thick
Add sugar, chopped cilantro and cooked chickpeas to the pan, mix well, cover and cook for 15 minutes in low heat
Serve with rice or chapatti


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