Makhani Channa

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Ingredients:

• 1 tsp cumin seeds

• 2 cloves

• 2 cardamom

• 1 cinnamon stick

• 1 onion, thinly sliced

• 1 tbsp minced garlic

• 1 tbsp minced ginger

• 2 tomatoes, chopped

• 1 tsp salt

• ½ tsp red chili powder

• 1 tsp coriander powder

• ½ tsp turmeric

• ½ tsp chicken bouillon 

• ¼ cup water

• ¼ cup cream

• 1 can garbanzo beans

• 1 tsp dried fenugreek (methi) leaves

• garam masala, for garnishing

• sliced serrano chillies, for garnishing

• fresh cilantro, for garnishing

• oil, for frying

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Instructions:

1. Heat some oil in a pan.

2. Add the cumin seeds, cloves, cardamom and cinnamon stick to the pan, and toast for a minute.

3. Add the sliced onion, and cook until it’s light brown,

4. Then add the minced garlic and ginger, and saute for 1-2 minutes.

5. Add chopped tomatoes to the pan.

6. Once the tomatoes have softened, add salt, chili powder, coriander powder, turmeric, chicken bouillon and water, and let the mixture cook for 5 minutes.

7. Turn the heat off, and add the mixture to a blender.

8. Add the blended mixture back to the pan, and then add cream, can of garbanzo beans and fenugreek leaves. 

9. Then cover the pan, and let it simmer on low heat for 10-15 minutes.

10. Remove the lid, and move the chana to a serving dish.

11. Garnish with serrano chillies, fresh cilantro, and garam masala.

12. Serve with rice or naan.

Link to Instagram Video