South indian chana masala recipe

INGREDIENTS:

1. Chickpea (chana) - 2 cup
2. Finely chopped onion - 2 cup
3. Chopped tomato - 1 cup
4. Yogurt or curd - 1 cup
5. Chopped coriander leaf - 1/4 cup
6. Finely chopped ginger, garlic - 1 tablespoon (tbsp.)
7. Chopper green chili - 2
8. Turmeric powder - 1/4 teaspoon (tsp.)
9. Coriander powder - 1 1/2 teaspoon (tsp.)
10. Chili powder - 1 teaspoon (tsp.)
11. Garam masala powder - 1 teaspoon (tsp.)
12. Fennel seed - 1 teaspoon (tsp.)
13. Curry leaf - 5 count.
14. Oil - 4 tablespoon (tbsp.)
15. Salt - to taste

PREPARATION:

1. Soak chickpea (chana) in water overnight.
2. Pressure cook soaked chickpea (chana) + salt for taste for 3 to 4 whistle in a pressure cooker . Take 1/2 cup of cooked chickpea (chana) and mash them (you can grind in mixer) and keep it aside. NOTE: use right quantity of wafer don't use too much.
3. In a pan heat oil. Add fennel seeds, curry leaf and sauté.
4. Now add onion and sauté until they become translucent.
5. Now add ginger, garlic and sauté until the raw smell is gone (about 2 minutes).
6. Now add tomato and sauté until they become mushy.
7. Now add turmeric powder, coriander powder, chili powder, coriander leaves, yogurt or curd. Mix well and cook for 2 minutes.
8. Now add cooked chickpea (chana), salt, 1 cup of water if needed. Cook this for 10 to 15 minutes.
9. Now add the mashed chickpea and cook for 5 more minutes then serve

NOTES:

1. Cooking time: 40 minutes