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Ingredients
  • 1 cup chana (dried raw chickpeas) (or 3 cups soaked or 2 - 15 oz cans)
  • 1½ cups water (to pressure cook, + more to make gravy)
  • subheading: For Chana Masala Gravy:
  • 2 tablespoon oil or as needed
  • 1 small bay leaf (optional)
  • 1 inch cinnamon (optional)
  • 2 cloves (optional)
  • 2 green cardamoms (optional)
  • 1½ cups onions (fine chopped, 2 large)
  • 1 green chili slit (optional)
  • ¾ to 1 tablespoon ginger garlic paste (or ½ tbsp each fine chopped)
  • 1½ cups tomatoes (fine chopped, 3 large or 1½ cups tomato puree)
  • ¾ teaspoon salt (+ more to adjust to taste)
  • ¼ teaspoon turmeric
  • 1½ teaspoons Kashmiri red chili powder (adjust to taste)
  • 1 teaspoon garam masala (adjust to taste)
  • 2 teaspoon coriander powder
  • ½ teaspoon cumin powder (optional)
  • 1 teaspoon kasuri methi (dried fenugreek leaves) (optional)
  • ¼ teaspoon amchur (dried mango powder) (optional)
  • 2 tbsp coriander leaves (cilantro chopped finely)
Steps
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