Punjabi Masaledaar Chanas


Boiled Chickpeas/chanas, can 1 can(s) Onions 2 No(s) Ginger, fresh 1 inch(s) Garlic 4 clove(s) Green Chilies 2 No(s) Tomato, canned 1 can(s) Oil 4 Tblspoon(s) Corainder powder 1 teaspoon(s) Red chilli powder 1 teaspoon(s) Anardana powder 1 1/4 teaspoon(s) Corainder, finely chopped 1 Tblspoon(s) Salt to taste Turmeric/haldi powder 1/4 teaspoon(s) Chana masala 1 1/4 teaspoon(s)

Preparation :-
1. Make a paste of onions, ginger and garlic. Drain and wash canned chickpeas/chanas well. 2. Heat oil in a pan, add onion paste and saute till golden brown in color. 3. Add tomatoes and chopped green chilies. Mix well. Add coriander powder, red chilli powder, turmeric powder and channa masala. Cook for 5-7 minutes, till oil separates. 4. Add drained chickpeas/chanas, anardana powder, 1 cup water, salt and mix well. 5. Cook on medium flame for 10 minutes or till chanas are well mixed with the gravy. 6. Granish with chopped coriander, sliced onions, slit green chilies. Serve hot

Recipe  Home

Copyright(c) 2000-03 hindustanlink.com. All rights reserved. || Privacy Policy | Terms of Use
Powered By  Web-Link