Chana Masala

Ingredients

Chick Peas – 1 cup

Cinnamon – 2, half inch stick

Cardamom -3

Cloves – 4

Bay leaf – 1

Star Anise - 2

Onion -2, chopped

Mustard Seeds – ¼ tsp

Green Chilly - 2, chopped

Ginger -2 tsp, chopped

Garlic – 2 tsp, chopped

Tomato – 1, chopped

Red Chili Powder – 2 tsp

Coriander Powder – 2 tsp

Turmeric Powder – ¼ tsp

Curry Powder – ½ tsp

Tomato Paste – 1 tsp

Garam Masala – ¼ tsp

Cilantro – to garnish

Salt – to taste

Oil – 2 tbsp

Preparation

Soak chick peas in water overnight. In a pressure cooker, add chick peas, a cup of water and salt and pressure cook till 3-4 whistles. Reserve the chick peas stock.

Meantime, heat oil in a skillet and add mustard seeds. When splutters, add cinnamon, cloves, bay leaves, cardamom and star anise. Fry for 30 secs. Add onion and green chilly and sauté till onion gets good brown color. Add tomato and sauté till it gets soft. Add masalas: red chili powder, coriander powder, turmeric powder and curry powder. Fry for a minute and tomato sauce. Add chick peas stock, when boils add cooked chick peas and mix well. Cover with a lid and cook till gravy becomes thickens. Add garam masala. Garnish with cilantro and serve with batura, roti or rice.