Faasos Recipes
Chana Masala Recipe
Servings |
MetricUS Imperial
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Ingredients
- 3 tbsp Oil
- 1 small bay leaf
- tsp ½mustard seeds
- 12 Curry Leaves
- 1 green chili slit
- 1/3 cup onion chopped
- 1 tomato chopped
- tsp ½turmeric powder
- pinch aof Hing
- 1 tsp ginger garlic paste
- 1 cup stock
- 2 tbsp coriander leaves chopped
- salt as required
For the chickpeas
- 1 cup dried white chickpeas
- 3 cups Water
- tsp ½salt
For the masala
- 1 cup Grated coconut
- 1 inch cinnamon
- tbsp ½fennel
- tbsp ½cumin seeds
- 1 tbsp coriander seeds
- 2 Dried Red Chilies
- 3 Cloves
- 1 black cardamon
- 2 green cardamoms
- 5 whole black peppers
Ingredients
For the chickpeas
For the masala
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Instructions
Cooking the chickpeas
- Rinse the chick peas in water and soak them overnight.
- Drain the water the next morning and put the chickpeas in a pressure cooker.
- Add the water and salt and pressure cook the chickpeas for 20 whistles on a medium flame.
Preparing the masala
- Place a pan over a low flame and dry roast all the spices aside from the coconut mentioned in the ‘for the masala’ ingredients list.
- Then, stir in the coconut and allow it to roast, until it uniformly browns.
- After the coconut browns, remove it from the flame and allow the mixture to cool.
- Once cooled, add the mixture to a grinder and pour in ¾ cups of water.
- Grind to a smooth paste.
Preparing the curry
- Heat the oil in a pan.
- Fry the mustard seeds, and then the bay leaf.
- Then, fry the onions until they begin to soften.
- Add the ginger garlic paste, turmeric powder, hing and curry leaves.
- Sauté well.
- Add the tomatoes and sauté them until they soften.
- Add the masala paste and stir.
- Add the chickpeas and sauté for a minute.
- Then, pour in the stock and add the green chillies.
- Add salt as required.
- Allow the gravy to simmer for fifteen minutes on a low flame until the gravy begins to thicken.
- Switch of the flame and add the coriander leaves. Stir well.
- Serve with pooris, chapatis or steamed rice.