Search Google

Friday, July 08, 2011

Methi Channa Masala (Chickpeas Gravy with Fenugreek Leaves)

I always love to to eat north indian style side dish for my rotis/chappathis. So i prepared this Methi Chana Masala. I got this recipe from one of my friend and adjusted slightly to my liking. Here is the recipe.

Methi Channamasala

  • Chickpeas - 150 gms
  • Fenugreek Leaves - 1 bunch
  • Onion - 2 , diced
  • Tomatoes - 3, chopped
  • Ginger Garlic paste - 1/2 tbsp
  • Cinnamon - 1" stick
  • Cloves- 2
  • Cardamom - 1
  • Cumin powder - 1/4 tbsp
  • Coriander powder - 1 tbsp
  • Turmeric powder    - 1/2 tsp
  • Chilly powder - 1/2 tbsp
  • Amchoor powder - 1/4 tsp
  • Salt to taste
  • Oil - 3 tbsp

Methi ChannaMasala
  • Wash and soak chickpeas overnight and pressure cook them.. Separate the fenugreek leaves from the stem and keep aside.
  • Heat 1 tbsp of oil in a pan, when hot add cinnamon stick, cloves, cardamom and fry for 30 seconds. Add diced onions and fry till it turns pink and and then add the chopped tomatoes and cook till it becomes soft. Cool and grind to a smooth paste.
  • Heat remaining oil in the same pan, when hot add green chillies, ginger garlic paste andT fry for few seconds, then add the onion tomato paste and saute for 2 Min's. Add the fenugreek leaves and mix well and cook for one min.
  • Then add all the powders one by one to the mixture except amchoor powder and mix well and cook in medium flame for another 2 Min's.
  • Finally add the chickpeas along with water from the pressure cooker, amchoor powder and salt and cook till the gravy becomes thick.
  • Serve with Rotis. 
Post a Comment


Blog Widget by LinkWithin

Follow by Email

Popular Posts