Pindi Chana Masala

Name: How to cook Pindi Chana Masala - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Aruna Thapar

Pindi Chana Masala

#FM #W2 Pindi Chana Masala is a classic punjabi delicacy curry recipe made with soaked chickpeas and roasted spices. The recipe is unique and flavourful as it made with freshly grounded spices and ginger julienne. It tastes amazing as a main dish with roti naan, Kulcha, jeera rice and puri.

Ingredient

Food ration :

4 servings

Cooking time :

30 minutes

1 cups

White chana

4 cups

Water

as per taste

Salt

Bay leaves

black pepper seeds

cloves

cinnamon stick

big cardamom

1/2 + 1/2 tsp

Cumin seeds

1/8 tsp

asafoetida

chopped onions

1 tbsp

ginger garlic paste

chopped tomatoes

Green chilli

2 tbsp

chopped coriander leaves

" piece ginger cut in small lachha (Julienne)

2 tbsp

cooking oil

Cooking instructions

* Step 1

Soak white chana for 8 hours. Then transfer it in a pressure cooker. Add salt, 1 bay leaf and all khade masale I. e. Black pepper seeds, 4 cloves, 1 big cardamom, 1 cinnamon stick. Add 2 tea bags and water and place the lid and cook for 7 minutes after first whistle. Switch off the flame and let pressure releases automatically. Open the lid and remove tea bags and discard.

* Step 2

Heat a griddle. Add black pepper seeds, cloves, cinnamom stick, cumin seeds and dry roast till it turn aromatic. Transfer it in a plate and let it cool. Grind it coarsely and keep aside.

* Step 3

Heat cooking oil in a wok. Add cumin seeds and when cumin seeds splutter add bay leaf and asafetida and saute for 30 seconds. Now add chopped onions and fry till golden. Add ginger garlic paste and saute for 30 seconds. Add chopped tomatoes and green chilli and cook till oil leaves the sides.