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We hope you got insight from reading it, now let’s go back to chana masala (ghugni) recipe. You can have chana masala (ghugni) using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Chana masala (ghugni):
- Use 2 medium sized tomato puree
- Use 100 gms kabli chana boiled
- Take 1 tsp jeera
- Use 1 medium sized onion paste
- Use 1 tablespoon ginger paste
- Provide 2 tsp Dry mango powder
- You need 1 tsp ofTurmeric powder
- Prepare 1 tsp red chilli powder
- Prepare 1 tsp Jeera powder or cumin powder
- Prepare as needed Mustard oil
- Take to taste Salt
- Use to taste Chaat masala
- Take 1 medium sized chopped onion chopped like a ring
- Take as needed Coriander leaves
Steps to make Chana masala (ghugni):
- Take a pan heat 3to 4 tblspn of Mustard oil. Add the jeera or cumin seeds saute a little.
- Add onion paste fry for 2 minutes then add the Ginger paste fry for a minute then add the tomato puree. Fry it well.
- Then add turmeric powder, chilli powder,salt to taste, cumin powder and add a dash of water so that the masala don't get burn. Cook it well on a medium flame.
- Add the boiled chana. Stir it well now add the mango powder. Add water and cover the lid for about 10 minutes.
- Your chana masala or ghugni is ready serve. Now garnish with fresh coriander, chopped onions as shown in the picture. At the road stalls they also add finely chopped coconuts and sprinkle on top believe me that makes it's more tasty. U can also use that.
Chana masala, also called chole masala, is a vegetarian and vegan Indian comfort food packed with flavor and perfect for dinner (or lunch) any day of the week! Chana masala, chole masala, channay, chholay - so many names for such a simple dish, one that Rick Stein claims is probably "the most popular vegetarian curry in India", and with good reason. Unraveling the mysteries of home cooking through science. As one of the most popular dishes in the world, both in and out of India and Pakistan, channa masala. This chana masala recipe is easy and delicious.
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