• No Onion No Garlic Chana Masala
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INGREDIENTS


No Onion No Garlic Chana Masala

Servings - 2 - 3

INGREDIENTS


Soaked chickpeas - 300 grams

Water - 1 litre

Tea bag - 1

Cloves - 4 pods

Cinnamon stick - 1

Black cardamom - 1 pod

Oil - 20 milliliters

Ginger - 1 tablespoon

Green chili - 2 teaspoons

Tomato - 350 grams

Oil - 30 milliliters

Cumin - 1 teaspoon

Salt - 1 teaspoon

Red chili - 1 teaspoon

Coriander powder - 1 teaspoon

Pomegranate powder - 1 teaspoon

Garam masala - 1 teaspoon

Chana masala - 1 teaspoon

Dry mango powder - 1 teaspoon

Oil - 10 milliliters

Tomato - 50 grams

Coriander - 2 tablespoons

PREPARATION

1. Take a pressure cooker, add 300 grams soaked chickpeas, 1 litre water, 1 tea bag, 4 pods cloves, 1 cinnamon stick, 1 pod black cardamom and mix it well.

2. Cover it with lid and cook until you hear 5 - 6 whistles.

3. Open the lid and remove the tea bag.

4. Remove it from heat and keep aside.

5. Heat 20 milliliters oil in a pan, add 1 tablespoon ginger, 2 teaspoons green chili and stir for 2 - 3 minutes on medium heat.

6. Add 350 grams tomato and saute until it turns soft and pulpy.

7. Cook for 5 - 7 minutes on medium heat.

8. Remove it from heat and transfer this into a blender.

9. Blend it into a smooth puree.

10. Heat 30 milliliters oil in a skillet, add 1 teaspoon cumin and stir well.

11. Then, add the blended puree and stir well.

12. Cook for 5 - 7 minutes on medium heat.

13. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon pomegranate powder, 1 teaspoon garam masala, 1 teaspoon chana masala and mix it well.

14. Now, add the boiled chana in it and mix it well.

15. Bring it to a boil.

16. Cover it with lid and cook for about 10 - 12 minutes on medium heat.

17. Open the lid and add 1 teaspoon dry mango powder and mix it well.

18. Remove it from heat and keep aside.

19. Heat 10 milliliters oil in a pan, add 50 grams tomato and saute for 3 - 5 minutes on medium heat.

20. Add the tomatoes in prepared chana and mix it well.

21. Add 2 tablespoons coriander and mix it again.

22. Remove it from heat.

23. Serve hot.