½tbspKasoori Methi (Dry Fenugreek Leaves)crushed or powdered
⅓cupCoriander leavesfinely chopped
2cupWater
Instructions
Preparation of Gravy
Paste the tomatoes in a blender and keep it in a bowl.
Again, paste the chopped onions, ginger and garlic together and keep aside.
Prepare Chana Masala
Keep the chickpeas wet about 3 to 4 hours in a bowl.
Take all the chickpeas in a pressure cooker and boiled 3 minutes.
After that do the same with chopped potatoes.
Heat a pan on the oven and put 2 tbsp of oil.
Add a pinch of cumin seeds, 2 cardamoms, 1 cinnamon and fry a little.
Now add the onion paste and saute. After it keeps the gas flame on medium.
Add all the powdered spice like cumin powder, turmeric powder, Kashmiri chili powder, coriander powder and stir it well.
Now add the tomato paste or tomato puree and give a good mix.
Stir all the spices until the tomatoes are release oil. Also, you can add a pinch of salt to make this quick.
After that put the potatoes and chickpeas in the pan.
Mix it well and saute until the chickpeas are boiled perfectly and potatoes become mushy.
Add salt and sugar as per your taste.
Add chopped coriander leaves and mix it well.
If you want Chana Masala dry, then you can serve it now with add some garam masala powder and dry fenugreek powder. Or follow the next steps to make it gravy.
Chana Masala Geavy or Chickpea Curry
Add 2 cups of water and mix it.
When water comes boiling add 1 tbsp of garam masala powder and kasoori methi powder.
After 1 minute turn off the gas and serve it immediately with nan.
Video
Notes
*Recipe adapted from Minimalist Baker. *Nutrition information is a rough estimate.