Рецепт Channa Masala
Chana Masala Recipe
Prep time: 10 mins | Cook time: 25 mins | Serves: 2
Cuisine: North Indian | Category: Side dish
Ingredients:
- Kabuli Chana / White Chick Peas - 1 cup
- Onion - 2
- Ginger - 1 inch piece
- Garlic - 5 pods
- Tomato, medium - 4
- Cinnamon - 1 inch stick
- Cloves - 2
- Cardamom - 2
- Red Chili powder - 2 tsp
- Coriander powder - 3 tsp
- Chana Masala Powder - 1 tbsp
- Cumin powder - 1 tsp
- Coriander leaves - 2 tbsp
- Salt - to taste
- Oil - 2 tbsp
Instructions:
Soak the Kabuli channa overnight or for 8 to 10 hours in water. Discard the soaked water and rinse well. Pressure cook with 2 pinch salt for 3-4 whistles or till soft. Drain it and reserve the cooked water separately.
Puree the tomatoes and keep aside. Chop the onion finely.
Heat a pan with 2 tsp oil. Add Cinnamon, cloves and cardamom. Roast for a minute till the aroma arises. Add onion, ginger and garlic and sauté till the onion turns translucent.
Switch off the stove and immediately add red chilli powder, coriander powder and cumin powder. Fry it in the heat itself. This will prevent the powders from changing color.
Finally add coriander leaves and mix well. Let it cool completely. Grind it to a smooth paste using little water.
Heat the remaining oil in the same pan and add the ground onion paste. Keep sautéing this paste till it turns into a nice brown color over low flame. Now add the tomato puree and the cooked water of channa and let it cook for 5 minutes.
Add cooked kabuli channa, salt to taste and chana masala powder and mix well. If needed add more water and cook over low flame covered with a lid.
Cook till the raw smell disappears and the aroma arises. This should take 10 minutes. The gravy would also have thickened a bit at this stage.
Switch off and garnish with coriander leaves and serve with Naan or any Indian flat bread of your choice with a lemon wedge.