Channa Masala Gravy

Chana masala gravy


White chana – 2 cups soaked overnight & pressure
cooked until it becomes soft
Potato – 1 cooked & smashed
Onion – 1 finely chopped
Turmeric powder – 1 spn.
Chilly powder – 1 spn.
Karam masala powder – 1 spn.
Chana masala powder – 1 spn.
Lime – 1
Coriander leaves – to garnish
Kasuri Methi – to garnish
Salt – as required

To saute & grind:
Onion – 1 chopped
Tomato – 3 chopped
Green chilly – 2
Garlic – 10 cloves
Ginger – 1 inch piece
Coriander seeds – 1 spn
Fennel seeds – 1 spn
Cumin seeds – 1 spn
Cloves – 2
Cinnamon – 1/2 inch piece
Bay leaf – 1

In a kadai heat oil & saute the above ingredients until you get a pleasant aroma. Allow it to cool & grind it along with 1 handful of cooked chana, 1 potato and 2 spn. grated coconut into a fine paste & keep it aside.

Heat the kadai, add oil and then the chopped onion saute it until it turns golden brown. Now add the grinded paste followed by turmeric, chilly, karam masala & chana masala powders. Now add chana to the gravy with salt required & cook it on low flame. You can add water according to the consistency of gravy. Once the oil separates add 1 spn. ghee, lime juice, garnish with coriander leaves and switch off.



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