Easy Punjab style chana gravy Recipes

Easy Punjab style chana gravy Recipes

The ingredients Easy Punjab style chana gravy Recipes

  1. 1 cup Chickpeas (white chana)
  2. 2 Onion
  3. 2 Tomatoes
  4. 1″ Ginger piece
  5. 2 Green chillies
  6. to taste Salt
  7. 1/4 tsp Red pepper
  8. 1- 1/2 -2 tsp Chana masala
  9. 1/2 tsp Garam masala
  10. 1/4 tsp Roasted cumin powder
  11. 1 tbsp Finely chopped coriander/cilantro leaves a few
  12. 2 Indian gooseberry (amla) pieces big for garnishing

Step-step making Easy Punjab style chana gravy Recipes

  1. Firstly wash then saturate the chickpeas (chana) in some cups of water (the stage of water should be upwards over chanas) for about 6-8 hours or over night.. may drain the water after placing either present in chanas

  2. Boil the particular soaked chickpeas along with a new spoon of salt and two amla pieces for about 30-35 minutes in 2 cups regarding water along with soaked chana water(take out the amlas coming from chanas after boiling and retain aside for garnishing)

  3. Chop onion, tomato, ginger in addition to green chillies finely

  4. Take a wok or a pan heat solved butter /ghee roast a gulf leaf, cardamom and clove then simply add chopped onion and saut till translucent.. add chopped turmeric and saute for about a single minute then add chopped tomato plants and cook till the tomato plants get soft and mushy.. increase spices along with salt (be careful while adding salt since it is already present inside boiled chickpeas).. give a very good mix so that all the particular spices incorporate well with red onion tomato mixture. add boiled chana and a cup of drinking water and bring to a facial boil

  5. Let the chanas to simmer on slow temperature for 10-15 minutes by masking the lid

  6. Add garam masala in addition to finely chopped coriander/cilantro and mix.. Remove bay leaf from plate before serving

  7. Your chickpeas(white chana) gravy is done

  8. Transfer into a providing bowl, garnish boiled amlas about top

  9. Serve hot with puri or even naan