This experiment turned out to be really tasty... this evening i wanted to make bengali chickpeas.
basically i didn't have chana masala... So here it is...
1 onion chopped
4 cloves of garlic chopped/grated
1/2 inch ginger chopped/grated
1 tomato pureed
3 cups boiled bengal chickpeas
1 cup coriander leaves
1 green chilli
Salt, turmeric & oil to taste
1 bay leaf
For masala:
1/2 teaspoon jeera/cumin seeds
1 teaspoon sunf/fennel seeds
1/2 teaspoon black pepper
Saute these spices and grind them well
Procedure:
Make a paste of corainder leaves and green chilli.
Heat oil in a wok. add bay leaf and fry for a while.
Add chopped onions and fry till they turn light pink.
To this add garlic & ginger.
When you get that awsm smell, add the tomato pure,e turmeric, and salt
Add coriander-chilli puree to this
When the oil seperates, add boiled chickpeas and toss them for 5-7 minutes.
Add water and bring it to boil.
Now add the ground masala. Saute till the gravy consistency is perfect to match your accompaniment.
Serve with hot chapati or paratha....
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