Ingredients
-
1
-
1
-
1
-
1
-
-
1
-
1
-
3
-
1
-
1/2
-
-
-
-
-
Directions
Pindi Chana, My MOST FAVOURITE style of chana masala! This one’s often requested by my near and dear ones. I serve this with “My FAVOURITE – Plain but Delicious Homemade Bhatooras{recipe number 36616. Absolutely love this recipe!, I tried this recipe last night and found it a bit intense with a sort of vingery tang, and I’m usually the sort to favor strong flavors. I’m willing to blame it on the fact that I’m still figuring out exactly how best to use tamarind, given the varying forms in which it is commercially available. used Tamicon tamarind concentrate in this recipe, and I believe that contributed to the intense acidic quality of the dish. I also used a bit of reconstituted tomato paste, for lack of having any fresh tomatoes on hand. In the future, I would reduce the tamarind by half, as suggested by another reviewer, and try this recipe with a fresh tomato., I have been a long-time member but I believe this was my first Recipezaar recipe I tried years ago. It is absolutely delicious and really made me go crazy for anything tamarind. I always enjoy reading your recipes, Charishma, because I know they’ll be great every time! Thanks for submitting.
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Steps
|
1
Done
|
Pressure Cook the Chickpeas Till Soft About 4-5 Whistles. |
|
2
Done
|
Heat Oil in a Large and Heavy Bottomed Saucepan. |
|
3
Done
|
Add Cumin Seeds and Mustard Seeds. |
|
4
Done
|
Allow to Crackle and Splutter. |
|
5
Done
|
Add Ginger, Garlic, Chopped Onions and Asafoetida. |
|
6
Done
|
Fry Till Onions Are Lightly Browned. |
|
7
Done
|
Add All Dry Masala, Except Cinnamon and Clove Powdered. |
|
8
Done
|
Stir Well, Add Tomatoes and Cook Till Oil Separates. |
|
9
Done
|
Drain Chickpeas, Add to the Skillet and Stir in Well. |
|
10
Done
|
Add Tamarind Extract. |
