For the third day under Gourmet gravies, I decided to make a rich gravy with channa. I have so many variations with Channa, that I really wondered how many one can go on making. If I am right I still have quite some more to cover. Yet I am sure I will as channa is one of those that my kids love. Today’s gravy uses a different method for making it rich and thick.
Normally when making channa, we can mask a ladle to give thickness, in this gravy I used more than ladleful of channa, almost half a cup to give it a very thick gravy along with mixed malai with butter. This when you add at the end makes it very creamy and rich
Kabuli Chana / White Chick peas – 1 and 1/2 cup
Onions – 1 and 1/2 cups
Ginger Garlic paste – 3/4 tsp
Bay leaf – 2
Tomatoes puree, – 4 medium
Green chillies, slit – 2
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder a pinch
Channa Masala – 1
Garam masala powder – 1/2 tsp
Roasted Cumin seeds – 1/2 tsp
Salt to taste
Oil – 2 tsp
Butter – 1 tbsp
Malai – churned from whey – 1 tbsp
How to make Peshawari Channa
Wash, soak chana overnight. Change waters and pressure cook the chana for 4 whistles or till tender
Heat oil in a non stick pan, add bay leaf and add finely chopped onion, sauté until golden brown in colour.
Next add ginger garlic paste and slit green chillies, stir for some time, then add tomato puree, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder, cook for some time.
When the pressure falls down, remove half a cup of boiled channa, mash well and mix to the pan. Cook for 5 mins. Then add the channa, stir well for couple of mins, add the water along with required water for required consistency. Cook till it reaches a thick gravy.
Finally add the butter and sprinkle garam masala, mix well and serve hot.