Kabli Channa Masala

40 Minutes

Kabli Channa Masala 

Ingredients:

1) Kabuli chana/white chikpeas 1cup

2) Onion 1 medium chopped

3) Garlic  Paste 1/2 tbsp

4) Ginger paste 1 tbsp

5) Tomato 1 small chopped

6) Coriander seeds 1/2 tbsp

7) Cumin seeds 1/2 tbsp

7) Red Chilis 2-3 whole

8) Cinnamon stick 1 small

9) Black Cardamom 1 small

10) Clove 2-3 

11) Turmeric Powder  1 tea spoon

12) Anardana Powder 1/2 tbsp

13) Whole garam Masala

14) Garam Masala Powder 1/2 tbsp

15) Salt (as pet taste)

16) 1 tbsp tea leaves/1-2 tea bags

17) Chopped Coriander leaves for garnishing

Steps :                                           

1) Soak white chickpeas in water overnight or for around 8-10 hours.

2) Tie 1 teaspoon tea leaves in a plain muslin cloth. Tied tea leaves used for the great color and flavor of chana. You can also use tea bags in place of tea leaves.

3) Boil it in a pressure cooker until 3-4 whistles.Drain the excess water from boiled chickpeas in a large bowl. Keep the drained water to use later in the recipe. 

4) Dry roast Cinnamon,Black Cardamom,Cloves, bay leaf,Cumin seeds,Coriander seeds,dry red chilli for al least 1 minute.Let them cool and grind it.

5) In a heavy bottom pan heat mustard/white oil.Add chopped onion and make it golden brown.then add garlic paste and after few minutes put chopped tomatos.When it will be make like a paste kind of add roasted masala powder and anardana powder,stir it add some water(preserved drained water of boiled chickpeas).Add ginger paste salt and garam masala powder.add boiled chickpeas.Cook until gravy becomes thick.

6) Turn off the flame,you can garnish it witn chopped coriander leaves.Serve it with Bhatura/Roti/Naan/Kulcha/Tandoori Roti.