Restaurant style chick pea gravy|Channa batura gravy Recipe
Thick spicy chick pea gravy to go with breads and indian flat breads.
Ingredients
- For the channa gravy you need
- Chana/chick peas 1cup
- Ginger 1/2 inch piece finely chopped
- Garlic 3 pods finely chopped
- Onion 1 large finely chopped
- Tomato 1 large finely chopped
- Cumin seeds 1 tsp
- Chana masala or curry powder or coriander pwoder 1 tsp
- Garam masala 1/2 tsp
- Red chilli powder 1/2 tsp
- Salt to taste
- Oil 2 tablespoons
- To grind to a fine paste (take this from the above ingredients when chopped)
- Few boiled chana 2 tablespoons
- Onion 1 tablespoon
- Tomato 1tablespoon
- Ginger garlic half a tsp each - See more at:
Directions
- Soak the channa over night and drain the soaked water, now pressure cook it for 3-4 whistles. Allow to cool and take few cooked chana and grind the above paste and keep aside.
- Heat oil in a pan, add cumin seeds, onions and fry well. Add the finely chopped ginger and garlic and saute well.
- Add tomatoes fry well until almost mashed.
- Add the ground masala and fry well for 2-3 minutes until the onions lose the raw smell.
- Add the powders and add half cup of water.(use water added to cook the channa) Add the cooked channa add salt to taste ( i have already added salt to cook the chana so add just enough for the gravy else it will be excess).
- COver and cook for 5-10 minutes.Turn off the heat. Delicious creamy restaurant style channa masala is ready to go with hot baturas. - See more at:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 4 servings | |
| Calories 76 | |
| Calories from Fat 61 | 80% |
| Total Fat 6.91g | 9% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 87mg | 2% |
| Total Carbs 3.59g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.61g | 1% |
| Protein 0.52g | 1% |
