Xacuti Chana Masala
Xacuti Chana Masala is a fusion take on the traditional Chana Masala using the Xacuti Masala powder This is easy to make side dish takes a different level when you add the xacuti masala to the gravy.
Servings 4 people
Ingredients
- 2 cups Kabuli Chana /Chickpea soaked overnight
- 2 Bay Leaves
- 2 medium Onions
- 2 medium Tomatoes
- 1 teaspoon Ginger Garlic paste
- 1 teaspoon Red Chilli Powder
- 3/4 teaspoon Channa Masala
- 1 teaspoon Xacuti Masala Powder
- Salt to taste
- A Pinch Turmeric Powder
- 2 teaspoon Cooking Oil
- 1 teaspoon Butter
- Coriander Leaves handful
Instructions
- Wash Chana a couple of times and soak Channa overnight with plenty of water.
- When cooking it, change the water again, take it in a pressure cooker, add salt as needed, and pressure cook for 3 to 4 whistles.
- Make a puree of Onions and Tomatoes separately.
- Heat oil in a nonstick pan, add bay leaves followed by onion paste and cook well until the raw smell is gone.
- Once the onion paste is well roasted, add ginger garlic paste and fry for 2 mins. Add salt and turmeric powder.
- Simmer for 5 minutes. Now add tomato puree and combine well.
- Add red chili powder, chana masala and mix well and add butter. Cook for 5 mins till oil comes out.
- When the masala is well cooked, add the boiled chickpea. Bring to a boil after adding water as required.
- After a few minutes, add the Xacuti Masala Powder and simmer for 5 minutes.
- If you want the gravy to be little on the thicker side, mash some chickpea with the ladle.
- Simmer and continue cooking until the gravy is thick.
- Serve with Poori.
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