-- Channa Masala

Ingredients:

tsp-tea spoon

1. Tomatoes: 3

- Chop tomatoes into smaller pieces

2. Chick peas (Chana / Kabul kadley) - 2 pau / 2 cups

- Soak channa for 4 hours or overnight. Boil the soaked channa in pressure cooker. Make sure, channa is cooked properly. Do not drain the water, you will use this water later.

3. Garlic(2) and Ginger(1/4 inch)

- Crush garlic and giner into fine paste

4. Onion: 1

- Chop onion into medium/smaller pieces

5. Tomato paste: 2tsp

----

Masala Mix: Mix all of the below items with sufficient water to make a paste

1. Corriander powder: 1 tsp

2. Cumin powder: 1/2 tsp

3. Amchur powder: 1/4 tsp

4. Garam masala: 1 tsp

5. Channa Masala: 1.5 tsp

6. Turmeric powder: 1/4 tsp

7. Red chilli powder: 1/2 tsp

Procedure: [Use medium flame]

1. Add 5 to 6 tsp of olive oil (or any other oil) in a pan and let it become hot

2. Once the oil is hot enough, add "1 tsp of cumin seeds". Wait for 15 seconds

3. Add "chopped onions" and fry it until the color turns to golden yellow

4. Add finely "chopped tomatoes" and let it cook properly

5. Once tomatoes are cooked, add the "masala mix" and "garlic ginger paste". Add little water from boiled chickpea. Mix it properly and let it cook for 5 to 7 minutes. Make sure, you don't burn it!

6. Add 2 full tsp of tomato paste to get rich red color and consistency. Let it cook for 2 more minutes

7. Add the "drained chickpea". Please dont throw away the drained water, as you may need to add it later to get proper consistency

8. Add salt for taste and 1/2 tsp of sugar. Mix it well and let it cook for 5 more minutes

9. Add cilantro/corriander leaves in the end

CHANNA MASALA READY!!!!

Serve hot with the combination of poori/chapathi/roti and chopped onions/lemon

--------------------