KASOORI MEETHI CHANA MASALA

Its already Monday, I am already a week behind for posting my menu for last week. So i decided instead of posting the entire menu for last week, I would rather just post some of the recipes that I had made.
this one is going for Srivalli's curry mela.

the use of kasoori meethi (dried fenugreek leaves), gives it that typical Indian "dhaba" flavour. tastes great with tandoori roti, naans and paranthas.

here goes the recipe

You will need

• chickpeas (boiled, or tinned)- 1 cup
• onions (finely chopped)-1
• tomatoes (chopped)- 1
• chilly ginger paste- 1 tbsp
• bay leaves (tej patta)- 1-2
• cumin seeds (jeera)- 1/2 tsp
• kasoori meethi- 1 cup
• red chilly powder- 1 tsp
• turmeric powder- 1/2 tsp
• garam masala-1 tsp
• chana masala- 2 tsp
• dried mango powder (amchoor powder)- 1/2 tsp
• salt- to taste
• oil- 1 tbsp

You have to

1. heat oil in a pan.
2. soak the kasoori meethi in water.
3. add the cumin seeds, along with the bay leaves.
4. as the seeds begin to brown, add the ginger chilly paste
5. saute, and add the onions. cook till the onions brown.
6. add the chopped tomatoes. cook till the tomatoes become pulpy.
7. add the salt, red chilly powder, armchoor powder and turmeric powder.
8. saute this mixture till the oil begins to separate.
9. mash a couple of tablespoons of the boiled chickpeas.
10. add the boiled chickpeas (or the tinned garbanzo beans), along with the mashed chickpeas.
11. add around two cups of water, cover and cook.
12. cook for 10-15 mins, or till the gravy begins to thicken.
13. add the garam masala and the chana masala.
14. drain the kasoori meethi and add it to the chana.
15. mix everything well and check for seasoning.
16. serve garnished with corainder with paranthas or naans.

enjoy.