Kala Chana Masala
by #Sidra Khalil
Ingredients
1 cup of dry Kala chana/black chickpea(soaked overnight)
1 inch of cinnamon stick
3 cardamom pods
1-2 star anise
2 medium-size red onion
1 sprig of curry leaves
2 tsp of coriander powder
1 Tbsp of Kashmiri red chilly powder
1 tsp of hot red chilly
1 tsp of fennel powder
1 tsp of chana masala/garam masala
1/2 tsp of turmeric
Salt and pepper to taste
1 Tbsp of oil
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Method
Cook the chana with half of the onion, cinnamon, star anise, cardamom, salt and enough water until the chana is nicely cooked or just pressure cook them to save time.
Drain the chana and save its water for gravy.
Set aside about 1/4 cup of chana for later use.
In a pan, heat oil and then add curry leaves and rest of the sliced onion and fry until the onion starts to brown.
Now slow down the heat and add all the dry powder and fry for a min.
Then add the reserved water and let it come to boil. Add chana and simmer for 2-4 minutes.
Now take the reserved 1/4 cup of chana and mash it well with a fork and add it to the gravy.
Let it cook for 2-4 min until it is nice and thick.
Add little more water if you want more gravy or mash little bit more chana if it needs to be thickened more.
Tags:
Chatpata Chatkhara