Hey all, back again with another one. This one is from my SIL's kitchen, she had made it when we visited Mumbai. It was so delicious that I asked her for the recipe so I can make it for my daughter's Birthday party. and believe me, it was a big hit at the party. Here it goes...
CHANA MASALA
INGREDIENTS
KABULI CHANA: 2-3 cups boiled
ONION: 2
TOMATO: 2
GINGER- GARLIC: 1 Tbsp each
KASURI METHI: 1 tsp
DHANIA-JEERA POWDER: 1 tsp
GARAM MASALA: 1 Tsp
SUGAR: 1 Tsp
SALT as required
CASHEW (ALMOND) PASTE: 1 Tbsp
TEA LEAVES or TEA BAGS
MAKING
Pressure cook the Kabuli Chana with enough water to cover it with some loose tea tied tightly in a muslin or any thin cloth. This gives the Chana color and also a good flavor when mixed with the spices. You could also insert a tea bag instead. Once its boiled, set it aside. Keep the water used for boiling Chana for future use.
Grind the Onion, Tomato, Ginger, and Garlic into a fine paste and set aside. In a pan, heat oil, add the paste and cook until the raw smell goes and the oil separates the pan. Add the dry spices like Turmeric, Dhania-Jeera powder, Salt, Garam Masala, Kasoori Methi, and cook again until the spices are all blended and cooked.
Add the boiled Chana to the gravy with the Chana water kept aside and allow it to cook for some time. Make sure that water isn't too much and just right. Add a Tsp of sugar to balance the spice if it's too spicy. Finally add the cashew paste to give it richness, texture, and balance to the gravy.
Switch off the gas and garnish with fresh Coriander leaves. Serve it hot with fresh Roti's/ Chapathi's. Believe me its too good.
All credit of this recipe goes to my dear SIL Deepa.
TIPS / VARIATIONS
The Cashew paste is optional. The tea leaves work really well for the dish but again it's optional.
CHANA MASALA
INGREDIENTS
KABULI CHANA: 2-3 cups boiled
ONION: 2
TOMATO: 2
GINGER- GARLIC: 1 Tbsp each
KASURI METHI: 1 tsp
DHANIA-JEERA POWDER: 1 tsp
GARAM MASALA: 1 Tsp
SUGAR: 1 Tsp
SALT as required
CASHEW (ALMOND) PASTE: 1 Tbsp
TEA LEAVES or TEA BAGS
MAKING
Pressure cook the Kabuli Chana with enough water to cover it with some loose tea tied tightly in a muslin or any thin cloth. This gives the Chana color and also a good flavor when mixed with the spices. You could also insert a tea bag instead. Once its boiled, set it aside. Keep the water used for boiling Chana for future use.
Grind the Onion, Tomato, Ginger, and Garlic into a fine paste and set aside. In a pan, heat oil, add the paste and cook until the raw smell goes and the oil separates the pan. Add the dry spices like Turmeric, Dhania-Jeera powder, Salt, Garam Masala, Kasoori Methi, and cook again until the spices are all blended and cooked.
Add the boiled Chana to the gravy with the Chana water kept aside and allow it to cook for some time. Make sure that water isn't too much and just right. Add a Tsp of sugar to balance the spice if it's too spicy. Finally add the cashew paste to give it richness, texture, and balance to the gravy.
Switch off the gas and garnish with fresh Coriander leaves. Serve it hot with fresh Roti's/ Chapathi's. Believe me its too good.
All credit of this recipe goes to my dear SIL Deepa.
TIPS / VARIATIONS
The Cashew paste is optional. The tea leaves work really well for the dish but again it's optional.
No comments:
Post a Comment