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Chana Masala
Ingredient
“Salt, Red Chilli, Coriander, Cumin, Ginger, Garlic, Fennel, Onion, Turmeric, Caraway, Acid (Citric Acid), Cinnamon, Big Cardamom, Black Pepper, Clove, Raising Agent (Sodium Bicarbonate)”
Serving Suggestion
“Garnish with green coriander, green chilli, lemon juice and Mehran Chaat Masala. Serve with naan, puri or paratha.
Serving for 5 – 6 people.”
Preparation Time
2 hours.
STEPS OF COOKING
- Heat oil/ghee/butter and fry the onion until it turns light golden. Take out 1 tbsp onion and 1 tbsp oil and keep aside.
- In remaining oil/ghee/butter and onion, add Mehran Garlic Paste, fry for 1 minute then add Mehran Chana Masala. Mix well add boiled chickpeas and cook on low heat for 40 minutes or until it is tender.
* For Murgh Chana, take large chicken portion (500g) and fry until chicken becomes tender. Then add boiled chickpeas and cook on low heat for 40 minutes or until it is tender.
- Now add the onion and oil, stir choley until gravy thickens and remove
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