Chickpea in tomato gravy and spices also known as Channa. It is a common side dish in the state of Punjab and it is usually served with Batura, which is a deep fried bread. It also tastes good with Bread too.
Required Time: 30 Minutes
2 Cups Kabuli Channa/Chickpea
1 Cup Tomato Puree
1 Green Chili
1” piece Ginger
2tbsp Chole / Channa Masala
1tsp Chili Powder
1tbsp Kasuri Methi / Dried and Crushed Fenugreek leaves
1tsp Chaat Masala
5 – 6 tbsp Oil
Salt to taste
Soak Kabuli Channa overnight and pressure cook. Drain and keep aside. Grind Onions, Green Chili and Ginger to a paste. Grind a cup of cooked Channa to a paste and keep aside.
In a kadai / pan, heat Oil and add the Onion masala paste and stir. Add Tomato puree and fry until all the moisture evaporates. Now add the Channa paste, cooked Channa, Salt, Sugar, Channa Masala, Chaat Masala, Kasuri Methi and mix well. Add 2 cups of water and cook for 2 to 3 minutes.
Tip: Boiled and diced Alu/Potatoes can also be added.