Sunday, July 20, 2008

Chana Masala


Ingredients:



  1. 1 15 oz can of chickpeas (Garbanzo beans)

  2. 3 tablespoons oil Pinch of asafetida (Hing)

  3. 1 teaspoon cumin seeds

  4. 1 tablespoon gram flour (Besan)

  5. 1 large tomato

  6. 1 teaspoon ginger paste

  7. 1 teaspoon chopped green chilies

  8. 2 teaspoons coriander powder

  9. 1/2 teaspoon turmeric

  10. 1/2 teaspoon red chilly powder

  11. 1 teaspoon salt

  12. 1/4 teaspoon garam masala

  13. 1 teaspoon chopped cilantro (Green coriander)

  14. Thinly sliced tomatoes to garnish


Directions:



  1. Drain the water out of the can of chickpeas and wash the chickpeas well.

  2. Blend the tomatoes, green chilies and ginger to make a puree.

  3. In a heavy saucepan, heat the oil. Add the hing and cumin seeds. After the cumin seeds crack, add the gram flour and stir-fry for a minute.

  4. Add the tomato puree, coriander powder, turmeric, red chilly powder and cook for about 4 minutes on medium heat.

  5. The mixture will start leaving the oil and will reduce to about half in quantity.

  6. Add the chickpeas and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered.

  7. Press the chickpeas with a spatula so they soften.

  8. Add the garam masala and cilantro and mix. Let it cook for another minute.

Garnish with thin tomato slices and serve hot !

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