Ingredients

• 1 cup - brown chick peas (soaked overnight)
• 1 - tomato chopped
• 1 - large onion sliced thinly
• 1 - large onion, sliced and fried till brown
• 1 - potato, boiled, chopped in chunks
• 1 - tbsp. ginger, finely chopped
• 1 - tsp. garlic, finely chopped
• 2 - green chillies chopped
• 1 tbsp - coriander finely chopped
• 8 - 10 - cashews, fried light brown, powdered
• 1 tsp - chole masala or sabzi masala powder
• 1/2 tsp - red chilli powder
• 1/2 tsp - coriander (dhania) seed powder
• 1/4 tsp - turmeric powder
• 3 - 4 pinches - garam masala powder
• 3 - 4 tsp - asafoetida powder
• Salt to taste
• Lemon juice to taste
• 1 tbsp - ghee
• 2 tbsp - oil

How to Make Kadai Channa Masala

• Pressure cook chickpeas, till soft (approx 3 whistles).
• Cool, remove and drain, keep aside.
• Heat oil in a kadai (pan).
• Add ginger, garlic, green chillies, stir for a moment.
• Add tomato, raw onion and stir-fry onions.
• Grind together fried onion and cashews, add to pan.
• Stir, and allow to cook, till oil separates, add chickpeas.
• Add all dry masalas, salt, lemon juice.
• Allow to cook till excess moisture is evaporated.
• Garnish with chopped coriander.
• Serve piping hot with parathas, bhature, etc.