November 21, 2016


Onions -2
Tomatoes - 2
Green chillies -3-4
Ginger garlic paste -1 tsp
Kabuli chana - 100 gms 
Chana masala - 2 tbsp
Chilli powder - 1 tsp
Amchoor powder -1/2 tsp
Salt to taste
Turmeric - 1/4 tsp
Cumin seeds - 1/4 tsp
Coriander leaves
Oil/butter - 1 tbsp


  • Soak chana overnight and pressure cook until tender. Drain and keep aside.
  • Heat the oil or butter, add cumin seeds and allow to splutter.
  • Add chopped onion, green chillies and saute till onions are translucent.
  • Add chopped tomatoes, salt and turmeric. Cook for 3-4 minutes.
  • Add chilli powder, amchoor, chana masala; mix well and add water to cook.
  • Add boiled chana and cook another 5 minutes until the gravy is thick.
  • Garnish with coriander leaves.
  • Serve with chapati or poori or paratha 

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