Kabuli - Chana Masala (Chickpeas in Gravy)

Main Ingredient: Chickpeas

Soak chick peas in water overnight and boil nicely with 1/2 tsp salt. Canned Chick Peas can also be used (I prefer soaked and boiled)

Ingredients:

2 cups boiled kabuli chana (chickpeas)
2 tablespoons oil (you can also use 1 stick butter)

2 bay leaves
2 cloves
1/4 teaspoon kasuri methi dried (fenugreek)
2 green cardamoms
1 stick cinnamon
1/2 teaspoon cumin seeds
1 medium size onions (cut into small pieces)
1/2 teaspoon ginger paste
1/2 teaspoon sliced ginger
1/2 teaspoon garlic paste
1 tablespoon tomato puree/paste
1 teaspoon cilantro powder
1/2 teaspoon garam masala
1/2 teaspoon cumin powder
1/4 teaspoon red chilli powder (depends how spicy)
1/4 teaspoon turmeric powder
1/2 teaspoon mango powder (amchur)
Salt to taste
Tea extract (optional, 2 tsp tea leaves boiled in a half cup of water and use the tea extract)
Chopped cilantro leaves to garnish

Preparation:

• Take oil/butter in a pan and add bay leaves, cloves, cinnamon and cardamom. Let them become little brown until the flavors starts coming.
• Add cumin seeds, cut onions, and fenugreek leaves. Cook until translucent or becomes soft. Now add ginger-garlic paste, sliced ginger and cook until they are brown in color.

Note: make sure ginger-garlic is nicely done otherwise raw flavors will spoil the taste.

• Add 1/4 cup of water and cook again till the onions, ginger-garlic blends together.
• Add tomato puree/ paste and add water if necessary.
• Add salt to taste, cilantro powder, cumin powder, chilli powder, garam masala, turmeric powder, amchur powder and tea extract. Cook for 5 minutes and add water to make gravy (depends how thick you want).
• Add boiled chickpeas along with its water. Simmer heat and cook for 5-6 minutes until chick peas are well blended with gravy.
• Garnish with chopped cilantro and serve with naan or rice.