Chana masala

Ingredients:

Chick peas dry-1 cup
Oil-3 tbsp+1 tsp
Onions-2 medium
Tomatoes-3 large
Green chillies-2
Salt-to taste
Ginger garlic paste-1 tbsp
Cumin seeds-1/2 tsp
Turmeric-1/4 tsp
Red chilly powder-1/2 tsp
Corriander powder-1 tbsp
Garam masala-1/2 tsp
Chole masala-1 tsp
Corriander-1/4 cup

Method:

1. Soak chickpeas in enough water overnight.
2. Next day pressure cook with enough water for 10 whistles. Chole should be soft and melt in your mouth.
3. In a non stick pan, heat 3 tbsp oil and add roughly chopped onions, ginger garlic paste and slit green chillies.
4. Sprinkle some salt and cook till brown.
5. Add roughly chopped tomatoes and cook till mushy. Turn off the stove.
6. Transfer the above mix along with 1/4 cup of cooked chickpeas and half cup of water to a blender and blend till smooth.
7. In the same pan, add 1 tsp of oil and add cumin seeds. Allow them to splutter.
8. Add the blended onion tomato paste and mix well.
9. Add turmeric, corriander powder, red chilly powder, garam masala and chole masala. Mix well.
10. Transfer remaining cooked chick peas along with the water to the pan. Add more water and adjust the consistency.
11. Add chopped corriander leaves and cook for 5 min.
12. Adjust for spices and consistency. Turn off the stove. Garnish with lemon and copied onion. Serve with roti or rice.

Note: Sometimes, I also add few paneer slices from my paneer stash stored in freezer and it becomes chana paneer. It tastes really good.