A large amount of onions, a few cloves of garlic and some ginger are a must while making a traditional Chana Masala. Here, I have skipped both the onions and garlic. The family just loved it!!!
- 250 gms Chickpeas
- A small bunch of coriander leaves
- 5 tbsps of grated coconut
- 7 green chillies
- 2 inch piece of ginger
- 2 tomatoes
- 1 heaped tsp Everest Kitchen King Masala
- A large pinch of Haldi/turmeric powder
- 1 tbsp coriander powder
- 1tsp jeera /cumin powder
- 1/2 tsp chilly powder
- 2 tbsps cashewnuts
- 1 tbsp fresh cream
- 2 tbsps ghee/clarified butter
- 5 tbsps oil
- 1/2 tsp cumin seeds
- Coriander leaves for garnish
Wash and soak the Chickpeas for about 8 hours. Pressure cook with salt. Grind together the grated coconut, green chillies, coriander leaves, ginger and the tomatoes to a smooth paste. Keep aside. Make a paste of the cashews with a little water. Keep it aside too. Heat the ghee and oil mixture in a pan. Add the jeera. After it splutters add the ground masala and keep roasting on a gentle flame till it starts leaving the sides of the pan. Add the haldi, chilly, coriander and jeera powders. Roast for a minute. Add the Everest Kitchen King Masala. Toss for a minute. Drop in the cashew paste and the cream. Roast for a couple of minutes. Drop in the cooked Chickpeas and boil well. Garnish with finely chopped coriander leaves.
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