Pindi Chana Recipe #36606
My MOST FAVOURITE style of chana masala! This one's often requested by my near and dear ones. I serve this with "My FAVOURITE - Plain but Delicious Homemade Bhatooras{recipe number 36616). Absolutely love this recipe!
1 day | 1 day prep
SERVES 3
- 1 cup kabuli channa, soaked overnight (white chickpeas)
- 1 large tomato, chopped
- 1 large onion, finely chopped
- 1 small onion, sliced into rings (for garnishing)
- cilantro, chopped (for garnishing)
- 1 teaspoon garlic, finely chopped
- 1 teaspoon ginger, finely chopped
- 3 green chilies, chopped
- 1 tablespoon coriander leaves, chopped
- 1/2 teaspoon cumin seed
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 3-4 pinches asafetida powder (hing)
- 2 tablespoons tamarind extract
- 2 tablespoons oil
- 1 tablespoon ghee
- Pressure cook the chickpeas till soft (about 4-5 whistles).
- Heat oil in a large and heavy bottomed saucepan.
- Add cumin seeds and mustard seeds.
- Allow to crackle and splutter.
- Add ginger, garlic, chopped onions and asafoetida.
- Fry till onions are lightly browned.
- Add all dry masala, except cinnamon and clove (powdered).
- Stir well, add tomatoes and cook till oil separates.
- Drain chickpeas, add to the skillet and stir in well.
- Add tamarind extract.
- Mix and cook till fairly dry.
- Keep aside.
- In a small saucepan, heat ghee and add the cinnamon and clove (powdered) and chillies.
- Allow to pop a bit, then add to the skillet containing the chickpeas.
- Stir gently till well mixed.
- Garnish with cilantro and onion rings.
- Serve hot with naan or rotis.
- Notes: If you love mushrooms as much as I do, then, you have my permission to add them to the skillet after step number 4!
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5 stars