Name: Chana Masala recipe by Shilpa gupta at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: Chickpeas 1 cup; Clarified butter 2 tbsp; Cumin seeds 1 tesp; Carrom seeds 1/2 tesp; Green chilies 3; Onions 3; Tomatoes 2; Salt 1+1/2 tesp; Red chilli powder 1/2 tesp; Garam masala 1 tesp; Coriander powder 1 tesp; Raw mango powder 1/2 tesp; Chat masala 1/2 tesp; Asafoetida 1/4 tesp; Anardana seeds 1/2 tesp; Ginger paste 1 tesp; Kasoori methi 1 tesp; Green coriander leaves 1 tbsp

Ingredients Serving: 6

Chickpeas 1 cup
Clarified butter 2 tbsp
Cumin seeds 1 tesp
Carrom seeds 1/2 tesp
Green chilies 3
Onions 3
Tomatoes 2
Salt 1+1/2 tesp
Red chilli powder 1/2 tesp
Garam masala 1 tesp
Coriander powder 1 tesp
Raw mango powder 1/2 tesp
Chat masala 1/2 tesp
Asafoetida 1/4 tesp
Anardana seeds 1/2 tesp
Ginger paste 1 tesp
Kasoori methi 1 tesp
Green coriander leaves 1 tbsp

Instructions

SOAK ONE CUP CHICKPEAS OVERNIGHT.
WASH CHICKPEAS.
PRESSURE COOK SOAKED CHICKPEAS WITH 3 CUPS OF WATER AND 1 TESP SALT . 1 CUP = 250 ML
GIVE ONE WHISTLE AND THEN SIMMER FOR 20 MINUTES.
CRACKLE CUMIN SEEDS AND CARROM SEEDS IN 2 TBSP CLARIFIED BUTTER.
ADD GREEN CHILIES AND SAUTE.
ADD TWO SLICED ONIONS. SAUTE.
WHEN ONIONS TURN GOLDEN BROWN ADD 2 FINELY CHOPPED TOMATOES.
ADD 1/2 TESP SALT AND COOK COVERED ON SIM.
IN 2 TBSP WATER DISSOLVE 1/2 TESP RED CHILLI POWDER, 1 TESP GARAM MASALA, 1 TESP CORIANDER POWDER.
1/2 TESP RAW MANGO POWDER AND 1/2 TESP ANARDANA.
1/2 TESP CHAT MASALA AND 1 TESP GINGER PASTE.
TOMATOES HAVE RELEASED OIL. ADD DISSOLVED SPICES.
MIX.
MIX 1 TESP KASOORI METHI.
ADD BOILED CHICKPEAS.
COOK COVERED ON SIM FOR 10 MINUTES.
ADD 1 FINELY CHOPPED ONION, GREEN CORIANDER LEAVES AND LEMON JUICE.
MIX AND SERVE HOT.

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