Saturday, August 3, 2013

Chana Masala / Chick Pea Curry


1 can Garbanzo Beans
1 Onion - medium sized
1 Tomato
1 Green Chilli
1tsp salt
1/2 tbsp Garam Masala
3 Cilantro Sprigs
3 tbsp Oil
1/2tbsp Ginger Garlic
1 tsp Cumin Powder

Cooking Time : 25- 30 mins
Preparation Time : 20 mins

Preparing the beans:
Canned Beans usually are soft and are split . You don't have to boil them. I usually boil them in water for about 10 mins on medium flame.

Regular Beans - Soak them over night . And boil them until they are tender or are split to half. I put the beans in a pressure cooker and cook until 1 whistle.

1. Use a sauce pan, add 1/2 tbsp of oil and allow it to heat.
 2. Once the oil is hot add the cumin seeds and let them splutter. Then add the sliced onions and green chillis(optional).
 3. Saute the onions for 5 mins on medium flame and then add the ginger garlic paste.
 4. Saute for another 5 mins till the raw smell of ginger garlic fades.
5. Then add the diced tomatoes and saute for another 5 mins.
 6. Now, turn off the stove and allow the mixture to cool down. Blend the mixture until you get a coarse texture.
 7. Return this mixture back to the saucepan and add salt, red chilli powder, garam masala.
8. Add the chick peas to this mixture mix well and close the lid. You may add left over water from the cooked beans.
9. Let it cook for 7-10 mins on medium heat.
10. Sprinkle some minced cilantro and serve hot with jeera rice or rotis.

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