water for pressure cooking the chickpeas] or (If you don't have time for soaking, See the tips** below)
Pinch of soda
Red chili powder/lal mirch powder - 1/2 tsp Garam masala powder - 1/4 tsp Amchur powder/dry mango powder - 1 tsp Water or the stock in which the chickpeas were cooked - 1 to 1.25 cups
of water, then add
of tea in it, boil
give a dark color to the chana
now the chana will be cooked, the chole should be soft when you mash it with a spoon. You will see a darker brown shade in the safed (white chana).
roast bay leaf, black cardamom, coriander seeds, cinnamon, cumin seeds, carom seeds, black peppercorns, dry red chilli, cloves, saunf and cinnamon in a pan until nice aroma starts or for around 1
that time you can add salt (adjust it according to your taste) with add about 1 to 1.25 cups of the stock in which the chana was boiled or you can also plain water instead. Stir and cover the chana.
until gravy becomes thick, it will take around 4
amchur powder (dry mango powder) now and stir. Turn off the flame and transfer white chana masala curry to a serving bowl and garnish with chopped coriander leaves.
I love experimenting with different paneer recipes but tend to default to tried and tested recipes - like this paneerbutter masala, kadai paneer, or Cashew chilli paneer - when it comes to cooking for guests
With its fairly mild, milky flavour and dense crumbly texture which doesn’t melt like other cheese, its best when paired with strong and spicy flavours like in classic Indian curries or dishes like Palak Paneer (spinach based curry), Achari Paneer (tomato base with Indian pickling spices), Matar Paneer (peas and tomato), Paneer Jalfrezi (tossed with bell pepper in lightly spiced tomato paste), Paneer Kurma (lightly spiced yogurt based dish), Kadai Paneer (whole spices and tomato paste), Paneer Kofta (deep fried paneer dumplings in creamy gravy), Paneer Tikka Masala (marinated paneer with vegetables) and many other Paneer curries
Add the chilli powder, turmeric powder, coriander powder, jeera powder, garam masala and salt. I often make it to serve with parathas, chapatis, jowar roti, bajra roti, rice flour roti, finger millet roti etc