1.Boiled Kabuli Chana (White Chickpeas) - 2 cups
2.Roughly Chopped Onion - 1/2
3.Finely Chopped Onion - 1/2
4. Chopped Ginger - 2 inch
5.Garlic pods - 4
6.Green Chilli - 1 (optional)
7.Jeera Seeds - 2 tsp
8.Chopped tomatoes - 2
9.Curry leaves - as need
10.Turmeric Powder - 1 tsp
11.Chana Masala Powder - 1 tbsp
12.Chilli Powder - 1 tsp
13.Oil - for Seasoning
14.Salt - for taste
15.Amchur Powder - 1 tsp
Chopped Coriander Leaves for Garnishing.
Method For Cooking:
1.Soak the kabuli chana for overnight and pressure cook it with Amchur powder for 1 whistle, it shouldn't be mashed.
2.Coarsely ground the roughly chopped onions, ginger and garlic for 2 rounds.
3.Heat an Oil in a Pan , when it is hot add jeera seeds to splutter.
4.Then add the curry leaves and green chillies.
5.Now Mix the grounded onion paste into the frying pan.
6.Fry it till the raw smell goes off, till that put the heat in simmer and close it with the lid.
7.Then add the powder items in the pan and stir it well or else it will stick in the bottom.
8.If we add the the masala powders in this stage means it will cook nicley and also give dark color to the gravy.
9.Now add the chopped onions, saute it well till it turns light brown, add the chopped tomatoes and salt.
10.You may also add the tomato puree, if u like it means.
11.Cover the pan with the lid till it cooks well (till oil leaves on the top).
12.Lastly add the boiled chana in the gravy mixture, if the cooked chana got excess water means drain little bit water and then add the chana in the pan.
13.If you want thick gravy means mash little bit chana in the sepaerate bowl and add into the pan.
14.Cook it in simmer till it turns gravy and garnish with coriander leaves.
15.Serve hot with poori, roti or with Parathas.