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Saturday, 7 March 2015

Spicy Chana Masala (Kabuli Chana / White Chickpeas Curry)


          Chana Masala is a very popular dish from the regions of Punjab. It is usually served with bhaturas wit a dash of lime, onion rings and fresh green chilies as an accompaniment. But here is my version which is a quick and an easy method to dish out this delicacy to be relished with parathas or chapattis. 

          Be a bit more liberal in adding the chilies which makes it all the more spicier. Not to forget the lime juice to make it chatpata. That is when you get the actual taste. Please find below a step by step guide with pictures to preparing it.





  • 1 cup kabuli chana (White chickpeas), soaked overnight
  • 2 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1-2 green chilies
  • 1 tsp. tomato paste
  • 1 tsp. roasted coriander-cumin powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. red chili powder
  • 1/2 tsp. pepper powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. coriander leaves, chopped
  • 1 tbsp. lime juice & wedges


          Boil the soaked chana in 2 cups water for 6 whistles. Drain and keep aside. Retain the drained water.



                                        Grind onion, ginger-garlic, tomato paste, green chilies
                                        and all the powdered spices to a smooth paste. Keep aside.



                                        Temper the oil with cumin seeds and allow it to sizzle.



                                        Add the onion paste and turmeric powder. Saute till oil
                                        separates.


                                        Add the drained chickpeas......


                                        and mix well.


                                        Add salt and the drained liquid (1 cup). Simmer and cook.....
                                        


                                        till the gravy is slightly thick. Add the lime juice and mix well.



                                        Serve, garnished with chopped coriander leaves and lime wedge.









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