Ingredients:
- Chanay (Chick peas) 1 & ½ cup soaked overnight
- Water 5-6 cups
- Namak (Salt) ½ tbs
- Haldee powder (Turmeric powder) 1 tsp
- Pyaz (Onion) 2 medium
- Tamatar (Tomatoes) 3 medium
- Hari mirch (Green chilli) 2-3
- Water ½ cup
- Cooking oil 3-4 tbs
- Kali mirch (Black peppercorns) 4-5
- Badi elaichi (Black cardamom) 1
- Laung (Cloves) 2
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
- Shan tikka masala 3-4 tbs
- Lal mirch powder (Red chili powder) 1 tsp
- Dahi (Yogurt) 2 tbs whisked
- Garam masala powder ½ tsp
- Hara dhania (Fresh coriander) as required
- Hari mirch (Green chilli) 2
- Hara dhania (Fresh coriander) for garnishing
Directions:
In a pot add chick peas, water, salt, turmeric powder & let it boil. Cover & boil for 1 to 2 hours or until chick peas are tender & water reduced.
In a blender jug add onion, tomatoes, green chilli, water & blend to make thick paste. Set aside.
Ina wok add oil, clove, black cardamom, black pepper & sauté.
Add blended paste & mix well. Cook for 2-3 minutes.
Add ginger garlic paste, tikka masala, red chilli powder & mix well. Cook for 2 minutes.
Add yogurt & mix well. Cook on low flame for 4-5 minutes or until oil separates.
Add boiled chick peas & mix well.
Add garam masala, fresh coriander, green chilli.
Cover & simmer on low flame for 6-7 minutes. Turn the flame off now.
Give coal smoke for 2-3 minutes. Set aside
Garnish with fresh coriander & serve!
Ajza:
- Chanay (Chick peas) 1 & ½ cup soaked overnight
- Water 5-6 cups
- Namak (Salt) ½ tbs
- Haldee powder (Turmeric powder) 1 tsp
- Pyaz (Onion) 2 medium
- Tamatar (Tomatoes) 3 medium
- Hari mirch (Green chilli) 2-3
- Water ½ cup
- Cooking oil 3-4 tbs
- Kali mirch (Black peppercorns) 4-5
- Badi elaichi (Black cardamom) 1
- Laung (Cloves) 2
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
- Shan tikka masala 3-4 tbs
- Lal mirch powder (Red chili powder) 1 tsp
- Dahi (Yogurt) 2 tbs whisked
- Garam masala powder ½ tsp
- Hara dhania (Fresh coriander) as required
- Hari mirch (Green chilli) 2
- Hara dhania (Fresh coriander) for garnishing
Directions:
Aik pot chanay, pani, namak, haldi powder shamil kar k ubal anay den. Ab dhak kar 1 se 2 ghantay k liye paknay rakh den yehan tak k chanay soft hojayen or pani khushk hojaye.
Aik blender jug may pyaz, tamatar, hari mirch, pani shamil kar k achi tarah blend karlen.
Aik karahi may tel, laung, bari elaichi, sabut kali mirch daal kar hilayen.
Ab pyaz ka paste shamil kar k mix karen or 2-3 minute tak pakayen.
Ab is may adrak lehsan paste,tikka masala, lal mirch powder shamil kar k achi tarah mix karen or 2 minute tak pakayen.
Ab dahi shamil kar k mix karen or 4 se 5 minute tak dheemi aanch pe itna pakayen k tel alag hojaye.
Ab ublay huye chanay shamil kar k achi tarah mix karen.
Ab garam masala powder, hara dhania, hari mirch shamil karen.
Dhak kar halki aanch pe 6 se 7 minute tak pakayen Ab choolha band karden.
Koila garam kar k 2 se 3 minute tak uski dhooni den.
Hara dhania se garnish kar k serve karen!
