Serves 1
Directions
- 1Pour oil onto the large tawa.
- 2Add bay leaves and whole spices to the hot oil.
- 3Add chopped onions and cook until translucent.
- 4Add red chili powder, turmeric powder, coriander powder, salt, and ginger garlic paste.
- 5Mix well and cook the spices with the onions.
- 6Add chopped tomatoes to the mixture and cook until it forms a gravy.
- 7Add boiled chickpeas to the gravy.
- 8Mix the chickpeas thoroughly with the masala.
- 9Garnish with fresh coriander, julienned ginger, and green chilies.
- 10In a separate pan, melt butter.
- 11Add ginger garlic paste to the melted butter.
- 12Add a portion of the chana masala from the tawa to the small pan.
- 13Add garam masala, dried fenugreek leaves and green chilies.
- 14Add fresh coriander and julienned ginger to the chana masala in the small pan.
- 15Add paneer cubes to the chana masala in the small pan.
- 16Serve the chana masala in a bowl, topped with a dollop of butter and fresh coriander.
Ingredients
- Oil
- Bay leaves
- Whole spices
- Chopped onions
- Red chili powder
- Turmeric powder
- Coriander powder
- Salt
- Garlic ginger paste
- Chopped tomatoes
- Boiled chickpeas
- Fresh coriander
- Julienned ginger
- Green chilies
- Butter
- Garam masala
- Paneer
Equipment
Large tawaSpatulaSmall panBowl
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