Chana Masala
Ingredients:
vegetable oil: 1 tablespoon
Onions: 2 medium (peeled and minced)
Garlic: 6flakes
Coriander powder: 1 tea spoon
Ginger: 1 inch piece
Cumin: 2 teaspoons
Cayenne pepper: 1/2 teaspoon
Turmeric powder:1 teaspoon
Tomato: 6 tablespoons chopped
Water: 1 cup
4 cups cooked chickpeas or 2 (15 ounce) cans chickpeas, rinsed and drained
Amchur powder:1 tablespoon
Paprika: 2 teaspoons
Garam masala: 1 teaspoon
salt: 1/2 teaspoon
1/2 lemon (juiced)
1 fresh, hot green chili pepper (, , minced)
3 medium potatoes, peeled and chopped into bite-sized chunks
Preparation:
1. Soak the chick peas in water over night.
2. Pressure cook the chick peas
3. A large large pot in which to pour 2 or 3 tablespoons of vegetable oil. Heat the oil in the pot until hot.
4. Add onions and garlic and sauté over a medium heat until browned (3-5 minutes). Turn heat to medium-low.
5. Add the coriander, cumin (not the roasted cumin), cayenne, pulped ginger andchillie.Stir fry on medium heat.
6. Add the tomatoes and stir-fry for about 5 mins on medium-to-high heat until the oil starts to separate from the onion/tomato mixture.
7. Then 2 teaspoons of salt and 2 teaspoons of garam masala
8, Add 1.5 teaspoons of turmeric and Stir it all thoroughly on medium flame.
9. Add the chunks of potato and chickpeas - stir until well coated in spices.
10. Cook with lid closed for 10-15 minutes.
11. Remove the cover and add some freshly chopped (or frozen) fresh coriander leaf and stir it all in.
12. Keep it simmering for about 10 mins more.
13. After that - turn off the heat. Garnish with cilantro and Serve with Saffron Rice.
Plain Dosa
Masala Dosa
Bengali Cabbage
Palak paneer
Mattar Paneer
pulao
Dum Aloo
Dal Fry
