Tuesday, 15 April 2014


Preparation time: 15 minutes
Cooking time : 60 minutes
Serves: 8-10

2 cups chick peas (kabuli channas)
1 tea bag
7-8 small pieces of dried Amla
3 large onions
2 tbsp ginger garlic paste 2 green chillies
3 large tomatoes
2 tbsp tomato pure
1/2 cup coriander leaves
4 tbsp oil
2 tbsp cumin seeds
3 tbsp coriander powder
1 tsp red chilly powder
1 tsp Amchoor or 1 tbsp imli pulp
2 tsp channa masala
salt to taste (1-2 tea spoons)

  1. Wash and drain the water. Soak the chana overnight in approximately 6 cups of water. Boil in the same water with salt, dried amla and tea bag till tender. Remove amla and tea bag. 
  2. Peel and chop the onions. Wash and chop the tomatoes, green chilies and coriander leaves. 
  3. Heat oil in a pan and roast cumin seeds, add chopped onions and saute till brown. Add ginger and garlic paste and finely chopped green chilies and saute for sometime. 
  4. Add coriander powder, red chilly powder, amchoor, channa masala and cook for 2 mins. Then add chopped tomatoes, chopped coriander and tomato pure. Cook till oil separates. You can add little water in between if required. 
  5. Add the prepared paste to the chanas along with cooking liquor and salt. Cook till the chanas are well mixed with the gravy. 
  6. Garnish with Julian of onion, tomatoes,ginger and green chilies along with chopped coriander leaves and slice of lemon.
  7. Serve it hot along with  bhatura,puri,samosa,tikki,rice or with chapati.

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