Chana Masala Recipe by Shilpa Gupta
Cooking Instructions 1 Wash and soak chickpeas overnight. 2 Boil soaked chickpeas with 3 cups of water and 1 tsp salt. Give a whistle and then simmer for 20 minutes. 3 Heat oil in a wok. Crackle cumin seeds and carom seeds. 4 Add sliced green chilies. Add sliced onions and roast till golden. 5 Add finely chopped tomatoes. Add 1/2 tsp salt and cook cover for 3-4 minutes until oil oozes out. 6 In half cup of water dissolve red chilli powder, coriander powder, garam masala, asafoetida, mango powder, chat masala, ginger paste and crushed anardana seeds. 7 Add dissolved spices to cooked tomatoes. Roast till masala starts leaving oil. 8 Add kasoori methi. 9 Add boiled chickpeas with it's water. Mix well and cook covered for other 5 minutes. 10 Garnish with sliced onions, ginger Julienne and green coriander leaves. Sprinkle some lemon juice and serve. 1 Wash and soak chickpeas overnight. 1 Wash and soak chickpeas overnight. 2 Boil soaked chickpeas with 3 cups of water and 1 tsp salt. Give a whistle and then simmer for 20 minutes. 2 Boil soaked chickpeas with 3 cups of water and 1 tsp salt. Give a whistle and then simmer for 20 minutes. 3 Heat oil in a wok. Crackle cumin seeds and carom seeds. 3 Heat oil in a wok. Crackle cumin seeds and carom seeds. 4 Add sliced green chilies. Add sliced onions and roast till golden. 4 Add sliced green chilies. Add sliced onions and roast till golden. 5 Add finely chopped tomatoes. Add 1/2 tsp salt and cook cover for 3-4 minutes until oil oozes out. 5 Add finely chopped tomatoes. Add 1/2 tsp salt and cook cover for 3-4 minutes until oil oozes out. 6 In half cup of water dissolve red chilli powder, coriander powder, garam masala, asafoetida, mango powder, chat masala, ginger paste and crushed anardana seeds. 6 In half cup of water dissolve red chilli powder, coriander powder, garam masala, asafoetida, mango powder, chat masala, ginger paste and crushed anardana seeds. 7 Add dissolved spices to cooked tomatoes. Roast till masala starts leaving oil. 7 Add dissolved spices to cooked tomatoes. Roast till masala starts leaving oil. 8 Add kasoori methi. 8 Add kasoori methi. 9 Add boiled chickpeas with it's water. Mix well and cook covered for other 5 minutes. 9 Add boiled chickpeas with it's water. Mix well and cook covered for other 5 minutes. 10 Garnish with sliced onions, ginger Julienne and green coriander leaves. Sprinkle some lemon juice and serve. 10 Garnish with sliced onions, ginger Julienne and green coriander leaves. Sprinkle some lemon juice and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Best Orange Chicken Low Carb Coleslaw (sugar free!) Chicken Stew in Kolkata Style Best Banana Pudding EVER! Honey soy wings Best Orange Chicken Low Carb Coleslaw (sugar free!) Chicken Stew in Kolkata Style Best Banana Pudding EVER! Honey soy wings Mango pickle in punjabi style XXL chicken tikka pizza 😋😋😋👌 Macrons Honey soy wings Amritsari fish fry Confit duck leg Sweet Corn Cutlet Doughnuts #4weekschallenge#wheatflourrecipe#authormarathon# Cheese Spinach-Corn Sandwich Potato and chicken with veggies Mango pickle in punjabi style XXL chicken tikka pizza 😋😋😋👌 Macrons Honey soy wings Amritsari fish fry Confit duck leg Sweet Corn Cutlet Doughnuts #4weekschallenge#wheatflourrecipe#authormarathon# Cheese Spinach-Corn Sandwich Potato and chicken with veggies