Ingredients

The following ingredients have 4 Servings
  • 1 ½ - 2 tbsp Oil
  • ½ medium sized Onion (about ⅔ cups chopped)
  • 1 tbsp Ginger Garlic Paste
  • 3 Green Chilies (cut in half)
  • 1 medium Tomato chopped (about ¾ cup when chopped)
  • 2 small Potatoes cut into 16 pieces each (about ¾ cup when cut)
  • 1 ½ tsp Coriander Powder
  • ¼ tso Turmeric :Powder
  • 1 - 1 ½ tsp Salt (adjust to taste)
  • 1 ½ tsp Chili Powder (adjust to taste)
  • 1 can 15 oz Garbanzo Beans / Chickpeas
  • 2 cups Water
  • Cilantro to garnish
  • 6 Whole Cashews
  • ¾ tsp Poppy Seeds
  • 1 ½ - 2 tbsp Grated Coconut frozen
  • 1 Clove
  • ⅛ tsp Cardamom Seeds
  • ⅛ ” Cinnamon Stick
  • ¼ tsp Shah Jeera or Cumin

Instruction

  • Heat oil in a pan and saute onions until light brown.
  • Add ginger garlic paste and saute until raw smell dissipates.
  • Throw in cut green chilies, tomatoes, potatoes, ½ tsp salt, turmeric and mix well.
  • Cover and cook until potatoes are semi cooked, about 3-5 minutes.
  • Add coriander powder, chili powder, chana, remaining salt and fry for a minute or two until spices coat chana.
  • Add water, cover and bring to a boil.
  • Grind to fine paste all the ingredients under paste suing some water.
  • Add ground paste to chana masala, check consistency and add water if needed.
  • Cover and continue to cook until potatoes are cooked and chana is soft.
  • Check consistency, taste and adjust seasoning. If the gravy is too thin, smash some of the chana to thicken the gravy.
  • Turn off the heat, garnish with cilantro and serve with poori or rice.