Chef of the Week
Divya's Chana Nu Shaak Recipe
Open the cans and wash the chick peas throughly.
Chop up the onions finely. I didn't have fresh garlic or ginger so I used my garlic & ginger readymade paste from a jar and chopped the green chillis in half.
Blend your chopped tomatoes so its fine.
Chop the coriander and keep aside.
In a non stick saucepan, heat the oil and add the cloves and jeera. Let it sizzle and infuse in the oil. Once browned, add the onions and cook on medium low and let it brown slowly. TAKE YOUR TIME.
If you have the fresh garlic/ginger and chillis, blend them now or use the readymade paste. Once the onions are softened and golden, add the ginger/garlic/chilli mix with a little salt, the dhana jeeru and hardar. Mix this all up and leave on low heat until the spices cook off.
Once it all has combined well, stir in the tinned tomatoes and add a little water. Keep mixing and let this cook for a long time (I made my rotli dough and started cleaning up). Roughly about 20-25 mins later (the longer the better), add the chick peas and salt to taste. Add water according to how much gravy you want. Cook this for around 20 mins (in my case, I made all my rotlis whilst the chick peas were cooking).
Add a pinch of garam masala once the chick peas are cooked and lots of coriander on top.
Serve with fresh home made rotlis.
Divyas TOP Tip- Let everything take time and take it very sloooooowwwww.