Chana Masala in Minty Yogurt sauce
By: Latha
Published: Friday, July 8, 2011 - 10:27am

Ingredients




Ingredients:
2 cups Chana/ Chickpeas- (Soaked overnight and cooked or 2 15 oz cans)
1 Onion- finely chopped
2 Tomato-
1/2 piece Ginger-
2 cloves Garlic-
1/2 cup Mint Leaves-
1 teaspoon Cumin Seeds-
2 Bay Leaf-
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-

Preparation

1 Blend together the tomatoes, ginger, garlic and mint leaves to a smooth paste.  No need to add water. 2 Heat oil in a large pan and add cumin seeds and bay leafs.  Fry for 10 seconds and add the chopped onion and saute until soft. 3 Add coriander powder, chana masala powder and turmeric powder and chili powder.  Fry for 2 minutes. 4 Add the ground tomato paste, mix well and fry until oil separates. 5 Add the canned or cooked chana/chick peas and salt and mix well. 6 Cook for 7-8 minutes.  Lower the heat to simmer and add yogurt.  Mix thoroughly.  If needed, add 1/4 cup of water. 7 Let it simmer for 5 minutes and remove from heat. 8 Serve hot with rice, roti or naan.