Ingredients:
2-3 tbsp oil
1 tin kala channa (500g)
1 tin chopped tomatoes
1 large potato, cubed and boiled
1 onions, finely chopped
1 green chilli, finely chopped
2 flakes of garlic, finely chopped
1 dry red chilli
1/4 inch cinnamon stick
1 cardamom pod
2-3 peppercorns
2 cloves
1 bay leaf
1 tsp cumin seeds
1 tsp turmeric
1 tsp chilli powder
1 tsp coriander powder
1 tsp amchur powder (dried mango powder)
1 tbsp kasoori methi
1 tsp lemon juice
2-3 tbsp freshly chopped coriander
Salt to season
Method:
1. Heat oil , add the the cumin seeds, peppercorn, cardamom, cinnamon stick, cloves & bay leaf. Mix well, then add the finely chopped chilli & garlic. Stir and add the onions. Saute until gold brown.
2. Add the tinned tomatoes, turmeric, coriander powder & chilli powder,saute until the oil separates.Season with salt.
3. Add the boiled potatoes & chickpea, stir until well coated with the masala. Add water according to the required amount of gravy.
4. Add the amchoor powder, kasoori methi and lemon juice, mix well. Season with salt if required.
5. Sprinkle freshly chopped coriander , serve hot with parathas.
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