Jhatpat Chana Masala Recipe by Jayshree Harish Nair
Cooking Instructions 20 minutes 1 In a pan heat oil at medium flame. When ready add mustard seeds and curry leaves. 2 When mustard seeds start to splitter add in the chopped onions and saute them well on low flame. 3 Once the onions start to turn light pink add in the dry spices. Saute for about 3-4 minutes stirring occasionally or until you get a nice aroma. 4 Now it's time to add the tomato puree and cook the gravy for 2 minutes. 5 Later add the chickpeas mix well cover and cook on low flame for 3-4 minutes. Here if you want thin gravy like consistency you can add in some water. 6 Finally add in the cream give a nice stir, boil the curry for a minute and it's done. 7 Serve it hot with roti, slices of onion and lemon. 1 In a pan heat oil at medium flame. When ready add mustard seeds and curry leaves. 1 In a pan heat oil at medium flame. When ready add mustard seeds and curry leaves. 2 When mustard seeds start to splitter add in the chopped onions and saute them well on low flame. 2 When mustard seeds start to splitter add in the chopped onions and saute them well on low flame. 3 Once the onions start to turn light pink add in the dry spices. Saute for about 3-4 minutes stirring occasionally or until you get a nice aroma. 3 Once the onions start to turn light pink add in the dry spices. Saute for about 3-4 minutes stirring occasionally or until you get a nice aroma. 4 Now it's time to add the tomato puree and cook the gravy for 2 minutes. 4 Now it's time to add the tomato puree and cook the gravy for 2 minutes. 5 Later add the chickpeas mix well cover and cook on low flame for 3-4 minutes. Here if you want thin gravy like consistency you can add in some water. 5 Later add the chickpeas mix well cover and cook on low flame for 3-4 minutes. Here if you want thin gravy like consistency you can add in some water. 6 Finally add in the cream give a nice stir, boil the curry for a minute and it's done. 6 Finally add in the cream give a nice stir, boil the curry for a minute and it's done. 7 Serve it hot with roti, slices of onion and lemon. 7 Serve it hot with roti, slices of onion and lemon. 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 Vietnamese Spring Rolls Vegetable Cheese Toasties Bbq Baked Chicken Wings Yakiniku (Grilled Beef Japanese style) Banana 🍌 Strawberry 🍓 Oat Milk Smoothie Vietnamese Spring Rolls Vegetable Cheese Toasties Bbq Baked Chicken Wings Yakiniku (Grilled Beef Japanese style) Banana 🍌 Strawberry 🍓 Oat Milk Smoothie Tomato pasta Chana dal kabab Summer minestrone Mahamri ya nazi Herbed Maggi Fritters Lal shak ar amda (red amaranth with hog plum or wild mango) Mithi lassi Moong Oats Tikki Crunchy Medu wada Fish Thia Curry 🐟 Tomato pasta Chana dal kabab Summer minestrone Mahamri ya nazi Herbed Maggi Fritters Lal shak ar amda (red amaranth with hog plum or wild mango) Mithi lassi Moong Oats Tikki Crunchy Medu wada Fish Thia Curry 🐟