2 cups cooked chickpeas
or canned chickpeas
3/4 cup onions (diced)
2/3 cup tomatoes (diced)
1 teaspoon garam
masala
1 teaspoon cumin
1 teaspoon turmeric
½ teaspoon garlic paste
1/3; teaspoon ginger paste
1 tablespoon oil
Salt to taste
Optional
a
pinch of Hing
few cloves
½ teaspoon hot red chili powder
(alter according to taste)
¼ teaspoon black peppers
½ tablespoon cinnamon powder
2 bay leaves
Garnish
Few leaves fresh cilantro leaves (chopped)
Preparation
1
Heat
oil with hing.
2
When oil is slightly
hot add onions, tomato and all
the spices. Sauté until
onions turn light brown.
3
Add chickpeas, water*and
salt . (Set aside few chickpeas
and mash them and add to the pot
to give thicker soup)
4
Simmer it for 15
to 20 minutes under low heat the
pot with your spoon to thicken
the sauce.
5
Sprinkle with Cilantro.
Serve hot with Puris
(or rice or Roti.)
*
use anywhere from ½ cup
water to 1 cup to get desired
amount of sauce and consistency.
Number
of Servings:
Nutritional
Analysis
Per
Serving
Calories
Calories
from fat
Cholesterol
Fat
Tip
for thick Chana gravy
Add
few peaces of mashed potato to give
the thick consistency to Chana gravy.
Easy
Chana Recpie:
If
you do not have access to some of the
spice, make Chana without them. It will
not be same as having all spices but
will still taste good.
