Chana Masala

A north-Indian dish that goes well with all kinds of roti and puri, kabuli chana masala has always been one of the family's favorites. It goes well with rice,too.

Ingredients:

1 cup kabuli(white) channa
1 medium onion
1 medium tomato
1 green chilli
1 inch ginger piece
3 cloves garlic
1 tsp chilli powder
1 tsp corriander powder
1/2 tsp turmeric powder
1 tsp gharam masala powder
1 tbsp saya sauce
salt to taste
a few strands corriander leaves for garnishing.

Method:

Soak the chana for at least 4 hours and pressure cook till soft to bite: The level of water should be just a cm above the level of chana. Pressure cook till a whistle, and then leave it on simmer for 20 mins or half an hour.

Grind onion, green chilli, tomato, garlic and ginger into a paste.
Heat a tbsp of oil, and add the paste.
When the oil starts coming out, add the masalas a cook a minute.
Add the cooked chana along with the water.
Add soya sauce and cook till gravy thickens.
To make thick gravy you may follow either one or a combination of the following options:
  a. grind half a handful of cooked chana alond with the paste.
  b. add a tsp or two of corn flour to the curry as it gets cooked.
  c. smash the chana with a laddle as the curry gets cooked.
  d. fry 3 tbsp of grated coconut and dry grind it(I personally don't prefer this)

After the curry is cooked, garnish with corriander leaves.

Paneer-Mutter gravy and pulao

Ingredients: