- For boiling chana.... Take a pressure cooker, add washed chana, 1 tsp salt & 1 tsp oil. Add 1.5 cup water, place the lid, give 8 whistles on high flame. Lower the flame, cook it for 7 minutes. Chana should be cooked thoroughly.
- Turn off the flame, allow it to depressurise naturally. Open the lid after 5 minutes. Take out in a bowl, keep aside.
- Take a wok, add oil, heat it. Add hing & zeera, let it splutter.
- In goes onion, stir fry it until light brown.
- Add ginger garlic paste now, saute it until rawness is released. Add lil water to avoid burning.
- Now add haldi, dhania & red chilli powder, mix it well. Add lil water, cook it until oil has oozed out.
- In goes tomato 🍅 & salt, mix it well. Lower the flame, cover it with the lid, cook it until tomato becomes mushy.
- Open the lid, add garam masala powder & Kashmiri red chilli powder, mix it well. Increase the flame.
- Now add dahi cream mix in the masala, stir it for a minute. Lower the flame, cover it again, cook it until oil has surfaced.
- Open the lid, increase the flame, add boiled chana, leave aside the left over water. Mix it well.
- Sprinkle the left over water, mix it well. Cook it for a minute. Lower the flame, cover it again, cook it until dry. Turn off the flame.
- Open the lid after 5 minutes, take out in a serving bowl, garnish it with chopped dhania patta and slitted green chilli.
Kala Chana Masala.
#myrecipe
#FoodismSummerBonanza
By Tanu Sharma
Mar, 24th
474
Servings
4 persons
Cook Time
1 hr
Ingredients
13
- 15
Ingredients
- 1 cup kala chana, soaked in water overnight for 12
- 4 tbsp mustard oil,
- Pinch hing,
- 1/4 tsp zeera,
- 1 med sized onion chopped finely,
- 1 tsp garlic paste,
- 1 tsp ginger paste,
- 1/2 tsp haldi powder,
- 1 tsp red chilli powder,
- 1.5 tsp dhania powder,
- 2 tomato 🍅 chopped finely,
- Salt to taste,
- 1/2 tsp garam masala powder,
- 1 tsp Kashmiri red chilli powder,
- 1 tbsp dahi & 1 tbsp fresh cream mix together,
