Steps to Make Delicious Chana Gravy

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chana gravy. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Chana Gravy is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Chana Gravy is something that I have loved my whole life.

Chana Masala Chickpeas is rich in proteins. It is called as Kondakadalai in tamil, shanaga in telugu and kala chana in hindi. This Chana gravy uses simple and less ingredients and it can be prepared quickly. It goes well with chappati / roti.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook chana gravy using 19 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chana Gravy:

1. Prepare For boiling Chana
2. Prepare half kg soaked chana
3. Make ready salt to taste
4. Get 2 tea bags
5. Take water for boiling
6. Take For gravy
7. Take 4 ts oil
8. Make ready boiled chana
9. Make ready 1 ts g.g paste
10. Take 1 medium chopped onion
11. Make ready 1 cup tomato purée
12. Get salt to taste
13. Get 1 ts red chili powder
14. Prepare 1 ts haldi powder
15. Take 1 ts garam masala powder
16. Make ready 1 ts amchoor powder
17. Make ready half ts coriander powder
18. Take few coriander leaves
19. Get 3-4 chopped green chillies

The gravy is very less on spices and mild but very tasty. It will go well with chapatis, pao or even rice. The hara chana is cooked and crushed to a very convenient consistency before being used in the gravy. Then, there is the use of tamarind instead of tomatoes, which adds to the flavour and pungency without toning down the effect of the spices.

Instructions to make Chana Gravy:

1. Boil water in pressure cooker, add all ingredients of boiling chana, cover the lid and cook for 40-45 mints
2. Now for gravy, heat the oil, and onions and g.g paste and saute for a minute.
3. Add tomato paste and all spices and bonify the masala until oil comes out from corners
4. After boiling chana, remove tea bags, and out boiled chana into masala gravy, add stock water for gravy,
5. Summer on low flame for 10 mints
6. Spread coriander leaves and chillies and serve with roti, rice,

The hara chana is cooked and crushed to a very convenient consistency before being used in the gravy. Then, there is the use of tamarind instead of tomatoes, which adds to the flavour and pungency without toning down the effect of the spices. Channa Masala/Gravy is my all time fav with rotis/pooris or even with idly or doas. I dont have any fuss with black or white channa luv both but hubby likes only black for gravies…. Kala Chana Curry, then, is a delicious chickpea based curry in a gravy made from simple ingredients.

So that’s going to wrap it up for this exceptional food chana gravy recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!