Name: Chana Masala recipe by Shilpa gupta at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: Chickpeas 1 cup; Salt 1+1/2 tesp; Clarified butter 2 tbsp; Cumin Seeds 1 tesp; Carrom seeds 1/2 tesp; Green chilies 3; Onions 3; Ginger paste 1 tesp; Tomatoes 3; Red chilli powder 1/2 tesp; Coriander powder 1 tesp; Garam masala 1*2 tesp; Asafoetida 1/2 tesp; Raw mango powder 1/2 tesp; Pomegranate seeds 1/2 tesp; Kasoori methi 1 tesp; Green Coriander leaves 1 tbsp; Lemon juice 1 tbsp

Ingredients Serving: 6

Chickpeas 1 cup
Salt 1+1/2 tesp
Clarified butter 2 tbsp
Cumin Seeds 1 tesp
Carrom seeds 1/2 tesp
Green chilies 3
Onions 3
Ginger paste 1 tesp
Tomatoes 3
Red chilli powder 1/2 tesp
Coriander powder 1 tesp
Garam masala 1*2 tesp
Asafoetida 1/2 tesp
Raw mango powder 1/2 tesp
Pomegranate seeds 1/2 tesp
Kasoori methi 1 tesp
Green Coriander leaves 1 tbsp
Lemon juice 1 tbsp

Instructions

SOAK 1 CUP OF CHICKPEAS IN 3 CUPS OF WATER OVER NIGHT.
WASH SOAKED CHICKPEAS.
PRESSURE COOK SOAKED CHICKPEAS WITH 3 CUPS OF WATER AND 1 TESP SALT.( 1 CUP = 250 ML)
GIVE A WHISTLE AND THEN SIMMER FOR 20 MINUTES.
IN 2 TBSP CLARIFIED BUTTER SPLUTTER 1 TESP CUMIN SEEDS AND 1/2 TESP CARROM SEEDS.
ADD SLICED GREEN CHILIES AND SAUTE.
ADD 2 SLICED ONIONS. SAUTE.
WHEN ONIONS ARE GOLDEN BROWN ADD 3 CHOPPED TOMATOES. SAUTE.
IN 2 TBSP WATER DISSOLVE 3/4 TESP RED CHILLI POWDER, 1 TESP CORIANDER POWDER, 1/2 TESP GARAM MASALA.
1/2 TESP RAW MANGO POWDER, 1/2 TESP CRUSHED POMEGRANATE SEEDS.
1/2 TESP ASAFOETIDA, 1 TESP GINGER PASTE. MIX.
WHEN TOMATOES ARE DONE,RELEASED OIL ADD DISSOLVED SPICES.
SAUTE FOR A MINUTE.
ADD 1 TESP KASOORI METHI.
ADD BOILED CHICKPEAS.
GIVE A BOIL AND THEN COOK COVERED ON SIM FOR 10 MINUTES.
WATER IS ALMOST DRIED.SWITCH THE FLAME OFF.
ADD 1 FINELY CHOPPED ONION, GREEN CORIANDER LEAVES. SQUEEZE JUICE OF HALF LEMON.
MIX.

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