For the ground masala
Mint leaves – 1 cup loosely packed
Coriander leaves – 1/2 cup loosely packed
Green Chilies – 3 medium
Ginger – 1″
Garlic – 4 -5 cloves
For the Gravy
Channa – 1 cup
Potato – 1 medium
Bay leaf – 1 no
Onions – 2 medium
Tomatoes – 2 medium
Channa Masala – 1 tsp
Turmeric powder a pinch
Salt to taste
Red Chili powder – 1/2 tsp
Oil and butter for cooking
How to make the gravy
Wash and soak the channa overnight, Rinse couple of times, pressure cook till tender with enough water. Keep it aside.
MW slashed potatoes for 4 -5 mins till soft. Cube and keep it aside.
Pick and wash the leaves, along with green chilies, garlic and ginger, grind the green leaves to a smooth paste using water.
Heat a non stick pan, add oil, add bay leaf, then finely chopped onions. Saute till it turns colour. Then add the finely chopped tomatoes, salt, turmeric and cover with lid for the tomatoes to turn soft.
Next add the ground masala and cook on high for the masala to get cooked well.
Once the masala comes together, add channa masala, red chili powder, combine everything well.
Add drained channa, aloo, mix everything and cook for 5 mins till channa is well coated.
Add the drained water and bring to boil. Adjust water, spice and simmer for 5 mins.
Just before serving with pooris, add a tsp of butter and serve hot.
This goes for the December Week 2, Cooking from Cookbook Challenge Group.