Tuesday, November 17, 2009

Chana Masala

2 cups Kala Chana1 tbsp JeeraOil
1 medium Onion1 tsp TurmericSalt
2 large Tomatoes1 tbsp Chana MasalaButter
1 pinch Garam Masala
1 tbsp Grated Ginger
2 cloves Garlic
Fresh Dhania
Soak the chana overnight and pressure cook in 2 cups water for about 4-5 whistles.
Chop the onion and tomatoes into 1-inch pieces.
In a skillet, heat 2-3 tsp oil and saute the ginger, garlic and onions until translucent.
Add the tomatoes and cook until they get a little soft.
Grind the ginger, garlic, onion and tomatoes into a fine paste without adding water.
In a heavy bottom pan, splutter the jeera is a tbsp of butter.
Add the tomato onion paste and saute for 3-5 minutes on medium heat until it loses some water.
Add turmeric, salt, chana masala, garam masala.
Saute until the masalas lose the raw smell and the ghee starts to separate.
Mash the cooked dal lightly with the back of a heavy spoon and add it into the masala.
Add a cup of water and simmer the pot on low heat convered for about 20 minutes.
Garnish with dhania and serve.

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