Total Steps
8
Ingredients
15
Tools Needed
5
Ingredients
- 2 cup Chana/ Chickpeas (Soaked overnight and cooked or 2 15 oz cans)
- 1 Onion, finely chopped
- 2 Tomato
- 0.5 piece Ginger
- 2 clove Garlic
- 0.5 cup Mint Leaves
- 1 teaspoon Cumin Seeds
- 2 Bay Leaf
- 2 teaspoon Coriander Powder
- 2 teaspoon Chana Masala Powder
- 0.5 teaspoon Red Chili Powder
- 0.5 teaspoon Turmeric Powder
- 1 cup Yogurt
- to taste Salt
- 2 tablespoon Oil
Instructions
1
Step 1
Blend together the tomatoes, ginger, garlic, and mint leaves to a smooth paste. No need to add water.
2
Step 2
10 seconds
Heat oil in a large pan. Add cumin seeds and bay leaves. Fry for 10 seconds, then add the chopped onion and saute until soft.
3
Step 3
2 minutes
Add coriander powder, chana masala powder, turmeric powder, and chili powder. Fry for 2 minutes.
4
Step 4
Add the ground tomato paste, mix well, and fry until oil separates.
5
Step 5
Add the canned or cooked chana/chickpeas and salt. Mix well.
6
Step 6
7-8 minutes
Cook for 7-8 minutes. Lower the heat to simmer and add yogurt. Mix thoroughly. If needed, add 1/4 cup of water.
7
Step 7
5 minutes
Let it simmer for 5 minutes and remove from heat.
8
Step 8
Serve hot with rice, roti, or naan.
Tools & Equipment
Blender
Large pan
Measuring cups
Measuring spoons
Spatula or Stirring spoon