Preparation Time: 10 min. Cooking Time: 30 min. Serves 4
Ingredients:
2 x 400 grams Kabuli Chana Cans (Chickpeas)
1 Onion Finely Chopped
1½ tbsp Ginger Paste
1½ tsp Garlic Paste
½ cups Fresh Tomato Puree
1 tbsp Tomato Puree
1 tbsp Gram Flour (Besan)
2 tbsp Oil
1 Dry Red Chilli
¾ tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
¾ tsp Turmeric Powder
1½ tsp Chilli Powder
1½ tsp Coriander-Cumin Powder (Dhana Jiru)
1¼ tsp Chana Masala Powder
½ tsp Garam Masala Powder
1 tsp Kasuri Methi
½ tsp Jaggery (Gōr)
Salt to taste
Method:
Add the dry red chilli to the oil on medium heat. Once hot, add the cumin seeds until they crackle, about 10 seconds. Then add the asafoetida, onions, butter, and ¼ tsp salt.
Cook until soft and translucent, then add the ginger and garlic paste, gram flour, sauté for 30 seconds; add both the tomato purees, turmeric powder, chilli powder, coriander-cumin powder, chana masala, garam masala, jaggery and salt.
Mix well, cook for 2 minutes, add the Kabuli chana and ½ cup of water, bring it to a boil, and simmer for 10-12 minutes with the lid on, stirring occasionally.
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