Chana Masala Gravy
A popular , delicious dish made with garbanzo beans in a tomato onion gravy , based on the north Indian cuisine and perfectly goes with wheat bread or rice
Servings: 10 people
Calories: 66kcal
Ingredients
- 2 cups garbanzo soaked for 10 -12 hours
- 1 medium sized onion
- 2 tomatoes
- 2 tsp ginger garlic paste
- 4 tsp coriander powder
- 1 tsp red chilly powder
- ½ tsp turmeric powder
- ½ tsp dry mango powder amchur powder
- ½ tsp pomegranate seeds powder anardana powder
Instructions
- Soak the garbanzo beans overnight in a big bowl of water.
- Wash it and pressure cook for about 20 -25 minutes or for about 5-6 whistles.
- Grind the onion and tomatoes to a fine paste with minimum water.
- Heat a thick bottomed pan , add the ghee /oil.
- Add cumin seeds
- Add the tomato onion paste.
- Next add the ginger garlic paste.
- Sautée and cook until oil oozes out and leaves the sides of the pan.
- Add the turmeric, chilly, coriander, amchur and anardana powder.
- Add the dry roasted powder (garam masala) and the cooked garbanzo.
- Mix well and add salt to taste.
- Add water to get the desired consistency.
- Mash some beans to get a thicker gravy.
- Boil for another few minutes.
- Squeeze half a lemon into it.
- Garnish with chopped coriander and chopped onions.
- Serve with wheat bread or rice , Enjoy!
Video
Notes
- Soak the garbanzo beans for at least 6 to 8 hours so they cook well.
- You can submerge a teabag when soaking and cooking to get a dark brown color for this gravy.
- Make sure to cook the onion and tomato paste thoroughly to avoid any raw taste.
- Mash some chickpeas to make the gravy thicker.
Nutrition
Serving: 55g | Calories: 66kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 5mg | Potassium: 182mg | Fiber: 3g | Sugar: 3g | Vitamin A: 214IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg
