Chana

INGREDIENTS

  • 1½ large onion (or 2 medium onions), diced

  • 2-3 tablespoons oil

  • 1 tbsp dhanya powder (coriander)

  • 1½ tsp mirch (chili powder)

  • 1 tsp haldi (turmeric powder)

  • 1 tbsp ginger-garlic paste

  • 3 medium tomato, chopped

  • 2 cans chana (garbanzo beans/chick peas)

  • 1-2 tbsp water

  • 2 tsp salt (or to taste)

  • Cilantro for garnish

INSTRUCTIONS

  1. Heat oil and fry onions until golden brown.

  2. Add dhanya, mirch, haldi, salt, and ginger-garlic paste; cook for 3 minutes on medium heat.

  3. Add tomatoes; cook covered until tomatoes are soft. Uncover and cook until sauce thickens.

  4. Add drained can of chana and water; cook for 5-7 minutes on low (or until sauce has sufficiently covered chana).

  5. Optional – add more water and smash a few of the chick peas if you want it more saucy.

  6. Top with cilantro as a garnish.