• 8a13778175ca7d06feb7b6921911588e

Pindi Chana

Abba

Prep
Cook
Serves 8people
Ingredients
1
can Chickpeas or 1/2 cup dried chickpeas soaked overnight with teabags
Salt to taste
2
tsp coriander seeds
1/2
tsp turmeric powder
1 1/2
tsp red chilli powder
4
tbsp ghee or veg oil
1/2
tsp cumin seeds
2
medium onions, chopped
1
tbsp minced or grated ginger
1
tbsp minced or grated garlic
2
tbsp cumin powder
2
tbsp coriander powder
1
can diced Tomatoes or 2 tomatoes diced
4-6
green chillies, slit
1
tsp garam masala powder
Directions
1.
Put soaked chickpeas in a deep pan. Add tea bags and salt and cook till soft. Once cooked, remove the tea bags.
2.
Mix coriander seeds, half the turmeric powder, and half the red chilli powder. This is the chana masala.
3.
Heat three tablespoons ghee/oil in a large frying pan.
4.
Add one teaspoon cumin seeds and sauté till it changes color. Add onions and sauté till golden.
5.
Add ginger, garlic, red chilli powder, remaining turmeric powder, cumin powder, coriander powder and continue to sauté.
6.
Add chickpeas, salt and some water and mix. Add the remaining cumin seeds. Add the remaining cumin seeds and tomatoes. Add slit green chillies and a little salt and toss.
7.
Stir and press the tomatoes lightly. Add a little water and cook for two minutes. Add the garam masala.
8.
Stir to mix well and cook for fifteen to twenty minutes on low heat. Serve hot.

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