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Chana Masala
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Ingredients
- Chickpeas1 cup
- water (for soaking)enough
- baking soda¼ tsp
- Salt¾ tsp
- water (for pressure cooking)3 cups
- coriander seeds¼ cup
- Cumin¼ cup
- Pepper2 tsp
- clove1 tsp
- black cardamom2 pods
- Cinnamon2 inch
- Mace1 piece
- fennel1 tsp
- shah jeera1 tsp
- dried red chilli10 pods
- aamchur2 tbsp
- kasuri methi2 tbsp
- Turmeric1 tsp
- Ghee2 tbsp
- Cardamom3 pods
- Bay leaf1 leaf
- Cumin1 tsp
- Onion1 (finely chopped)
- chilli1 (slit)
- ginger garlic paste1 tsp
- Salt½ tsp
- Tomato Puree2 cups
- Coriander2 tbsp (finely chopped)
Allergens (inferred from ingredient names): milk
Nutrition per serving (modelled estimate, not measured): kcal 240, protein 9, fat 7, carbs 34, fiber 9, sugar 5
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: hebbarskitchen.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed