How to cook
Soak 130g Kabuli chana overnight and boil till soft.
Mash 250g of tomatoes in a mixer and keep aside.
Heat 2 ½ tsp ghee or cooking oil, sauté 2 chopped onions; 1 tsp chopped green chilli till golden brown.
Add ½ tsp ginger paste, ¼ tsp garlic paste and sauté for 1-2 minutes.
Add tomato puree, one pinch turmeric and sauté till done.
Add 2 tsp MTR Chana Masala to cooked chana. Add salt to taste, water (200 ml) to get required consistency and simmer for about 5 minutes.
Garnish with fresh coriander leaves, julienne cut ginger.
Reviews
There are no reviews yet.