Chana Masala in Minty Yogurt sauce
2 cups Chana/ Chickpeas- (Soaked overnight and cooked or 2 15 oz cans)
1 Onion- finely chopped
1/2 piece Ginger-
2 cloves Garlic-
1/2 cup Mint Leaves-
1 teaspoon Cumin Seeds-
2 teaspoons Coriander Powder-
2 teaspoons Chana Masala Powder-
1/2 teaspoon Red Chili Powder-
1/2 teaspoon Turmeric Powder-
1 cup Yogurt-
Salt- to taste
2 tablespoons Oil-
Blend together the tomatoes, ginger, garlic and mint leaves to a smooth paste. No need to add water.
Add coriander powder, chana masala powder and turmeric powder and chili powder. Fry for 2 minutes.
Serve hot with rice, roti or naan.