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Kabuli Chana Gravy


Kabuli channa
1 cup
1 liter
Chilli power  and salt
to taste 
Cumin powder
½ t sp
Coriander powder
½ tsp
Turmeric powder
1 tsp
Grated onions
1/3 cup
Tomatoes – blanched and chopped
¼ cup
Ginger – thinly sliced
1 tbsp
Minced garlic
1 tsp
Curry powder
1 tsp

Garam masala powder
½ tsp
Coriander leaves – chopped
1 handful

Soak channa overnight in four cups water. Add salt and pressure- cook on high heat for five minutes. Lower the heat and continue to cook for 15 minutes more or until done. Remove from heat. When cool, put the channa in a bowl and set aside.

Reheat the same pressure cooker and lightly roast the cumin seeds. Add coriander powder and turmeric powder and stir well. Quickly add onion, tomato, ginger, garlic, chilli powder and the remaining water.

Pressure-cook for ten minutes. When cool, open the cooker and keep stirring constantly until almost dry. Add curry powder or garam masala powder and cooked channa along with the water in which it was cooked. Simmer for five to seven minutes until the gravy is thick. Remove from heat. Serve garnished with coriander leaves.