Ingredients

• 1 cup - Kabuli chana, washed and soaked overnight
• 2 tomatoes
• 1 capsicum
• 1 tbsp - coriander leaves, chopped finely
• 1 stalk- curry leaves
• 2 green chillies
• 1/2 tsp - Chole Masala
• 1/2 tsp - Garam masala
• 3-4 pinches- cinnamon-clove powder
• 1 tsp - red chilli powder
• 1 tsp - coriander seed (dhania) powder
• 1/4 tsp - turmeric powder
• salt to taste
• 2 tbsp - oil
• 1/2 tsp - cumin seeds
• 3-4 pinches- asafoetida
• 1 tsp - Ghee or butter

How to Make Kabuli Chana Masala

• Pressure cook chana till very soft.
• Drain, save water, and keep aside.
• Use the same water to grind one tomato and 1 tablespoon of boiled chana together.
• Chop one tomato finely and keep aside.
• Chop capsicum into thin strips, and keep aside.
• Mix all powders in 1 cup of water, and add salt.
• Heat oil in a large pan.
• Add capsicum, stir fry till tender, drain, and keep aside.
• Add cumin seeds, curry leaves, and asafoetida, and allow them to splutter.
• Add tomatoes and stir till soft.
• Add masala water, bring to a boil, and add ground paste.
• Simmer till the gravy thickens and the oil is separated.
• Add chana, fried capsicum, green chillies, and half a cup of chana water.
• Stir and simmer covered until the gravy thickens again. Garnish with coriander.
• Serve hot with bhature, roti, bread, etc.
• Add capsicum, and stir fry till tender; drain and keep aside.