Kabuli Chana Gravy

The Kabuli Chana Gravy (Chickpea Gravy) is a no coconut gravy. Some of the chana itself is ground and used to thicken the gravy. The gravy is very less on spices and mild but very tasty. It will go well with chapatis, pao or even rice.

Serves: 4 to 6 Persons

Prep. Time: 20 Mins + Soaking overnight

Cooking Time: 45 Mins

Ingredients:

[ Standard Measure : 1 cup = 250 ml ]

• Kabuli Chana [Chick Pea] – 300 gms
• Onions (finely chopped) – 2 medium
• Tomatoes (finely chopped) – 2 medium
• Green Corriander (finely chopped) – 1 tbsp.
• Ginger-Garlic Paste – 2 tsp.
• Cumin – ½ tsp.
• Cloves – 6
• Black Pepper Corns – 10
• Bay Leaves – 2
• Cinnamon – 1 inch
• Red Chilly Powder – 1 tsp.
• Corriander Powder – 1 tsp.
• Garam Masala Powder – ½ tsp.
• Turmeric Powder – ½ tsp.
• Oil – 3 to 4 tbsp.
• Salt – 1 tsp. or to taste

Step 1:     Soak the chana overnight in adequate water.

Step 2:     The next day take a pressure cooker / pan and add 3 cups water. Let the water come to a boil and then add the chick peas. Add 1 tsp. salt, ¼ tsp. turmeric powder and put on the lid of the cooker. Pressure cook on high heat till the 1^st whistle. Then switch to low heat and cook for another 2 whistles. Switch off the heat. Let the pressure release naturally and then check if the peas are done.

Step 3:     Drain the chana and keep aside. Take about 3/4 cup of the boiled chana and grind to a smooth paste and keep aside.

Step 4:     Heat the oil in a pan and add the cumin. Splutter and then add the cloves, peppercorns, cinnamon and bay leaves and sauté for a few seconds on medium heat.

Step 5:     Add the onions and saute till soft.

Step 6:     Add the ginger-garlic paste and saute for a minute. Then add the tomatoes and saute for 5 to 6 minutes till they turn mushy.

Step 7:     Now add the red chilly, corriander and garam masala powders. Also add the remaining turmeric powder and 2 tbsp. of water and saute for a minute on low heat.

Step 8:      Add the boiled chana and mix. Then add the ground chana paste and 2 cups of hot water. Mix and check for salt and add if required. Cook covered for 10 minutes on low heat.

Step 9:     Garnish with corriander and serve hot.

Note:

• You can use also use the water that you drained after cooking the chana. But in total use only 2 cups.