Chana Masala

INGREDIENTS :

Chana/Garbanzo - 1 Cup
Onion - 1 medium size
Tomato - 1 medium size
Green chillies - 3 or 4 (or by taste)
Ginger & Garlic - 1Tbsp of paste
Jeera/Cumin - 1Tsp
Turmeric powder
Chilli powder
Coriander powder - 1Tsp
Channa Masala - 1Tbsp
Bay leaf - 1
Cardamom - 2
Cumin seed
Salt to taste

METHOD :

- Soak chana overnight or for 6hrs and pressure cook it till it is 75% done. Adding a tea bag while pressure cooking gives good color to the channa
- Grind ginger, garlic and the green chillies. I personally prefer freshly made ginger garlic paste. If adding ready available paste add chopped green chillies
- Heat the oil in kadai and add cumin seeds, bay leaf and the cardamom
- Add the finely chopped onions and saute it till the onions are done. Add salt to cook it faster
- Add turmeric powder, jeera powder, coriander powder and chilli powder. Chilli powder is optional and the amount depends on spice level.
- Add the ginger, garlic and green chilli paste
- Saute the mixture well and add the finely chopped tomatoes and cook it till oil seperates
- Add the mixture to the already cooked channa and pressure cook it for one whistle. The tea bag is not needed for this cooking
- Add any channa masala powder. Be generous. I personally prefer Kohinoor Channa Masala powder.
- Garnish with coriander leaves and serve hot