INGREDIENTS:

1. Chana : 1+ 1/2 cup.
2. Onion : 1 large-finely chopped.
3. Potato: 1 large-deep fried.
4. Dry red chilli :4/5(Two of them dry roasted).
5. Turmeric powder: 1 tbsp.
6. Coriander Powder: 1 tbsp.(dry roasted)
7. Curryleaves powder : 1 tbsp.
8. Garam masala : 3 cloves, 3 cardamoms, 1/2 inch cinnamon.
9. Garlic : 3 flakes-chopped or garlic paste 1/2tbsp.
10. Ginger paste: 1 tbsp.
11. Saunf powder: 1/2 tbsp.(dry roasted).
12. Sugar: 1/2 tbsp and salt.
13. Curd/yogurt: 1/2 cup.
14. Ghee/ veg.oil.

DIRECTIONS:

Boil chana in pressure cooker adding the turmeric powder in 4 cups water.

Heat veg.oil in a deep bottomed vessel; add 2 dry red chillies and chopped onion.

Add garlic if you’re using flakes. Otherwise fry onion until light brown.

Add garam masala.

Mix the ginger-garlic paste, curryleaves powder, sugar and salt in 1/2 cup water. Add it to the fried onion. Add fried potato pieces. When it’s nearly dry add the already boiled chana with its water. Stir and let it boil on slightly more than medium heat for 5 minutes. Let the gravy be thick.

Dry roast the coriander powder, saunf powder and the red chillies in another frying pan together while the gravy is thickening on the other oven.

Add the dry roast masala when the gravy is quite thick. Boil for 3 minutes.

Serve with Dahi

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