Name: PINDI Chana recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: Kabuli chana (soaked) - 1 cup; Onion paste - 1/2 cup; Tomatoes (chopped) - 2; Ginger garlic paste - 2 tsp; Coriander powder - 1 tbsp; Jeera Powder - 1/2 tsp; Red Chilli powder - 1 tsp; Anaardana (pomegranate) powder - 1/2 tsp; Amchur powder - 1 tsp; Shahi jeera - 1 tsp; Garam masala powder - 1/2 tsp; Tea leaves - 3 tbsp; Green cardamom - 2; Black cardamom - 1; Cinnamon stick - 1; Cloves - 2; Bay leaf - 1; Salt as per taste; Ghee/ refined oil; Coriander leaves for garnishing

Ingredients Serving: 6

Kabuli chana (soaked) - 1 cup
Onion paste - 1/2 cup
Tomatoes (chopped) - 2
Ginger garlic paste - 2 tsp
Coriander powder - 1 tbsp
Jeera Powder - 1/2 tsp
Red Chilli powder - 1 tsp
Anaardana (pomegranate) powder - 1/2 tsp
Amchur powder - 1 tsp
Shahi jeera - 1 tsp
Garam masala powder - 1/2 tsp
Tea leaves - 3 tbsp
Green cardamom - 2
Black cardamom - 1
Cinnamon stick - 1
Cloves - 2
Bay leaf - 1
Salt as per taste
Ghee/ refined oil
Coriander leaves for garnishing

Instructions

Make a small potli or a bag with muslin cloth, containing the tea leaves, the green and black cardamom, cinnamon and black. Fasten it tightly.
Now put this potli along with the soaked kabuli chana in a pressure cooker with required amount of water.
Cook till the kabuli chana is boiled. Strain them and keep aside.
To make the masala, heat a kadai with ghee/ oil.
Once heated, add the bay leaf and shahi jeera.
Now add the onion paste and keep stirring and saute till golden brown.
Then add the ginger garlic paste and stir. Cook till the raw smell disappears.
Then add the tomatoes, red chilli powder, garam masala powder, jeera powder and coriander powder along with salt.
Cook on a low flame with occasional stirring till the masala leaves oil.
Then add the strained and boiled kabuli chana.
Give it a stir and add water for the gravy.
Finally add the amchur powder and anaardana powder, stir.
Check for salt and finally finish off with coriander leaves.
Serve it with bhatura or poori .

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