If the ingredient ‘Chana’ on your kitchen shelf reminds you of the monotonous ‘chana gravy’ with the regular chana masala powder, then for a change I would like to suggest a change in the style of cooking this ingredient. This recipe was accidently invented when I was stranded, without the chana masala powder, in the midst of my cooking. I had to go ahead with the chana gravy because the peas were soaked overnight and the veggies were frying in the pan.
A bottle of khus-khus (poppy seeds), hiding in a corner of the cupboard, caught my attention. This ingredient mixed with a few colourful masalas took the lead role in the gravy. Trust me; I don’t bother to pick up the chana masala packet from the grocery store anymore.
150-200 gm Kala Chana/Chick Peas/Bengal Gram (soaked overnight)
2 tbsp Oil
2 onions (finely chopped)
2 tomatoes (finely chopped)
1 tbsp khus-khus (poppy seeds)
1/2 tsp jeera powder (cumin powder)
1/4 tsp turmeric powder
1 tsp garam masala (whole spice powder)
1/4 tsp coriander powder
Pepper powder/Chilli powder – for spice required
Salt to taste
Garnish with coriander leaves
Few sprigs of kasuri methi leaves (dried fenugreek leaves)
- In a pan with oil fry onion, tomato,jeera powder,coriander powder and khus-khus.(poppy seeds)
- Take of pan from fire and allow the contents to cool. Grind this in a mixer to a paste.
- Put this ground mixture into the pan and fry with turmeric powder, garam masala (whole spice powder), pepper powder/chilli powder and salt.
- Add the Kala chana/chick peas and fry for 5 minutes, so that the masala mixes with the chana.
- Now add just enough water for gravy and cook in a cooker for atleast 10 minutes till chana is well cooked.
- Garnish with coriander leaves or kasuri methi leaves (dried fenugreek leaves).
P.S: Even if the chick pea/chana (with little salt) is cooked separately and then added with the masala preparation and stirred well for few minutes, the gravy will taste good.
Preparation Time: 45 minutes
Serves : 4