Heat oil in a pan. Add the chopped onions and fry till golden brown.
Now add the crushed ginger garlic paste and stir fry for a few seconds on low fire.
Add the ground tomato and the kasoori methi and cook for 20 min. Add more water if the gravy dries up.
Now add the Punjabi Channa Masala powder mixed with water and salt and cook on a low flame for another 10 min or until the oil floats on top.
Remove from flame. Garnish with chopped coriander leaves and chat masala.
Serve hot with batura, roti, chapati or rice.
1tbspChana MasalaCooked Channa 1 cup Oil/Ghee4 tbsp Onions chopped finely2 Tomato ground1 large Crushed ginger and garlic1 tsp Sahiba’s Kasoori methi1 tsp Salt to tasteChat Masala and chopped coriander leaves for garnish.1/2 tsp each
Preparation Time: 35minLevel of Difficulty:EasyServings:3Category: Veg Mains