Chana Masala Recipe

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!!!

Ingredients :

  • 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
  • Salt
  • 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

Method :

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.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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