Kabuli Chana

Kabuli Chana by Kamla Thadani

Ingredients

  1. Kabuli Chana – 250gms, soaked overnight
  2. Onion – 2 medium, ground
  3. Ginger Paste – 1 Teaspoon
  4. Garlic Paste – 3/4 Teaspoon
  5. Tomatoes – 3, pureed
  6. Coriander Powder – 2 Teaspoon
  7. Cumin Powder – 1/4 Teaspoon
  8. Black Salt – 1/2 Teaspoon
  9. Chana Masala – 1 1/2 Teaspoons
  10. Garam Masala Powder – 1/3 Teaspoon, added after cooking
  11. Oil – 1 1/2 Tablespoons
  12. Cinnamon – 1
  13. Cloves – 4
  14. Water – 1 cup

Method

Heat oil in a heavy bottomed pan. Put the cinnamon and cloves and stir. Add the onion paste and sauté till light brown. Add the ginger and garlic and the dry spice powders and sauté again, taking care to see that the spice paste does not get too dark. Add tomato puree. Mix it in the sautéed spices. Then add 1 cup of water and pressure cook the spice paste for 2 to 3 minutes. Now add the chana and mix it with the spice paste. Cook this in a pressure cooker for about 10 to 15 minutes on low heat till the chana has become tender. Serve hot garnished with coriander.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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