Onion tomato puree:
[ ] Chop onions to about 1/4"
[ ] Warm up 1T ghee in a skillet on medium high heat.
[ ] Cook onions with about 1/4t salt until browning is evident - about 10 minutes - stirring frequently.
[ ] Turn down heat to medium and wait a minute.
[ ] Add ginger, garlic, and hing.
[ ] Cook for about a minute or two, stirring constantly, until the raw aromas are gone.
[ ] Turn heat up to medium high. Add tomatoes and saute' for about five minutes, stirring constantly.
[ ] Turn heat down to medium low and cook partially covered until oil begins to separate from the mixture, about 20 minutes. Stir occasionally during this time.
[ ] Remove onion tomato mixture from pan and set aside to cool.
[ ] Add 1 cup cold water and blend to a fine puree.
[ ] Turn heat on skillet to medium and wait a few minutes for pan to warm up.
[ ] Add 3-4T ghee and let warm up.
[ ] Add coriander powder, cumin powder, garam masala, chili powder, and turmeric. Stir well. Add more ghee or oil as necessary if the mixture becomes gummy. Stir until spices foam.
[ ] When spices foam, add pureed onion tomato mixture and stir well. Add the sweetened condensed milk, salt, and kasuri methi leaves - crushing with your hands.
[ ] Bring to a boil slowly, then cook at a low boil until you can see oil settling on top, about 3-4 minutes.
[ ] Stir in amchur powder.
[ ] Add water if necessary, until consistency is somewhere between that of a soup and a turkey gravy. The chana masala gravy should mostly fall off spoon if picked up and turned over, but not be as thin as a broth where it would leave a clean spoon.
[ ] Simmer on medium low for another 2-3 minutes.
[ ] Garnish with coriander leaf and serve with a squeeze of lime wedge stirred in.
A recipe for Kitchen King Garam masala can be found here:
It's recommend to leave out the bengal gram and salt, as it's essentially just 'filler'.
1/4-1/2t MSG optional
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (26g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 10 (36%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 42.2mg||1 %|
|Potassium 142.7mg||4 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 2.9g|
|Protein 1g||1 %|
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Calories per serving: 28
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