SKU: sku

Model: PCM

• Punjabi Chana Masala: Soak 250 gm. of Pindi chana overnight. Pressure cook till soft.

• Heat 3-4 tbsp. cooking oil in a pan, add 2 tbsp. cumin seeds, 1 bay leaf, 4 cloves, 4 green cardamoms, 1-inch cinnamon, then add 3 medium-sized finely chopped onions, 1 tbsp. ginger garlic paste.

• Sauté them until onion turns golden brown, add 4 medium size tomato puree, 1 tbsp. salt, green chillies and add 1 and ½ tbsp. Punjabi Chana 1 tbsp. coriander powder, ¼ tbsp. turmeric powder, 1 tbsp. red chilli powder.

Pour boiled chana, add water, and cook on low flame till the gravy thickens. Garnish with ginger juliennes, fresh coriander, and onion rings. Serve hot with bhature, puri or rice.