Name: #Chana Masala recipe by Shilpa gupta at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Chickpeas 250 gms; Ghee 2 Tbsp; Cumin seeds 1 tsp; Carom seeds 1/2 tsp; Onion 4; Tomatoes 3; Ginger 2 inches; Green chillies 5; Salt to taste; Tamarind pulp 2 tbsp; Asafoetida a generous pinch; Red chilli powder 1/2 tsp; coriander powder 1 tsp; All spice powder 1/2 tsp; Chaat masala 1/2 tsp; Kasuri Methi 2 tsp; Green coriander leaves for garnishing

Ingredients Serving: 4

Chickpeas 250 gms
Ghee 2 Tbsp
Cumin seeds 1 tsp
Carom seeds 1/2 tsp
Onion 4
Tomatoes 3
Ginger 2 inches
Green chillies 5
Salt to taste
Tamarind pulp 2 tbsp
Asafoetida a generous pinch
Red chilli powder 1/2 tsp
coriander powder 1 tsp
All spice powder 1/2 tsp
Chaat masala 1/2 tsp
Kasuri Methi 2 tsp
Green coriander leaves for garnishing

Instructions

Soak chickpeas overnight or minimum for 6-7 hours. Now pressure cook with 1 tsp salt. Give one whistle and then cook on low for 20 minutes.
Slice onions and chop tomatoes.
Take a wok. Add ghee. Add cumin seeds and carom seeds.
When cumin seeds start to splutter, add grated ginger. Saute for a while.
Add sliced onions. Roast them till golden brown.
Add chopped tomatoes.
Meanwhile soak tamarind pulp, red chili powder, coriander powder, all spice powder, asafoetida in 1/2 cup of water.
When onion tomatoes start leaving ghee, add soaked spice mix. Add salt as per taste and finely chopped green chilies.
Add a cup of water and cook well for 2-3 minutes.
Add boiled and drained chickpeas. Mix well. Let them cook covered on sim for 10 minutes so as all spices merge with chickpeas.
Sprinkle crushed kasuri methi. Give a gentle mix.
Garnish with fresh coriander.

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