Kabuli Chana Gravy Recipe - Cooking Index
Kabuli Chana Gravy Recipe - Cooking Index
| 1 cup | 237ml | Kabuli chana |
| 1 | Water | |
| Chile powder and salt - to taste | ||
| 1/2 teaspoon | 2.5ml | Cumin powder |
| 1/2 teaspoon | 2.5ml | Coriander powder |
| 1 teaspoon | 5ml | Turmeric powder |
| 1/3 cup | 20g / 0.7oz | Grated onions |
| 1/4 cup | 15g / 0.5oz | Tomatoes - blanched and chopped |
| 1 tablespoon | 15ml | Ginger - thinly sliced |
| 1 teaspoon | 5ml | Minced garlic |
| 1 teaspoon | 5ml | Curry powder - (or) |
| 1/2 teaspoon | 2.5ml | Garam masala powder |
| 1 | Coriander leaves - chopped |
"KABULI CHANA GRAVY (Kabuli chana with spicy tomato and onion gravy)"
Time required: One hour 10 minutes, plus soaking time
SOAK chana overnight in four cups water. Add salt and pressure- cook on high heat for five minutes. Lower the heat and continue to cook for 15 minutes more or until done. Remove from heat. When cool, put the chana in a bowl and set aside.
Reheat the same pressure cooker and lightly roast the cumin seeds. Add coriander powder and turmeric powder and stir well. Quickly add onion, tomato, ginger, garlic, chile powder and the remaining water.
Pressure-cook for ten minutes. When cool, open the cooker and keep stirring constantly until almost dry. Add curry powder or garam masala powder and cooked chana along with the water in which it was cooked. Simmer for five to seven minutes until the gravy is thick. Remove from heat. Serve garnished with coriander leaves.
Source:
Femina Magazine
Average rating:
5 (1 votes)
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