Garlic Naan With Chana Masala
Servings - 2 - 3
INGREDIENTS
(For Dough)
All purpose flour - 300 grams
Salt - 1 teaspoon
Baking soda - 1/4 teaspoon
Oil - 1 tablespoon
Curd - 150 grams
Water - 50 milliliters
(For Chana Masala)
Chickpeas - 250 grams
Water - 1litre
Water - 800 milliliters
Salt - 1/2 teaspoon
Bay leaf - 1
Tea bag - 1
Cloves - 5 pods
Black cardamom - 1 pod
Oil - 40 milliliters
Cumin - 1 teaspoon
Coriander seeds - 1 teaspoon
Garlic - 1 tablespoon
Onions - 250 grams
Ginger paste - 1 tablespoon
Tomato - 320 grams
Green chili - 1 1/2 tablespoons
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Turmeric - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Dry mango powder - 1 teaspoon
Chana masala - 2 teaspoons
Water - 300 milliliters
Coriander - 2 tablespoons
(For Garlic Naan)
Oil
Garlic - to taste
Coriander - to taste
PREPARATION
(For Dough)
1. In a mixing bowl, add 300 grams all purpose flour, 1 teaspoon salt, 1/4 teaspoon baking soda, 1 tablespoon oil, 150 grams curd and mix it well.
2. Then, add 50 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 30 minutes.
(For Chana Masala)
1. In a bowl, add 250 grams chickpeas, 1 litre water and soak for overnight.
2. Take a pressure cooker, add the soaked chickpeas, 800 milliliters water, 1/2 teaspoon salt, 1 bay leaf, 1 tea bag, 5 pods cloves, 1 pod black cardamom and cover it with lid.
3. Cook until you hear 4 whistles.
4. Open the lid and remove the tea bag.
5. Remove it from heat.
6. Heat 40 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1 teaspoon coriander seeds, 1 tablespoon garlic and stir for 1 - 2 minutes.
7. Then, add 250 grams onions and fry till translucent.
8. Add 1 tablespoon garlic paste and mix it well.
9. Now, add 320 grams tomato and saute until it turns soft and pulpy.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1 1/2 tablespoons green chili, 1 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon dry mango powder, 2
teaspoons chana masala and mix it well.
12. Then, add 300 milliliters water and mix it well.
13. Bring it to a boil.
14. Now, add the cooked chickpeas and mix it well.
15. Cover it with lid and cook for about 10 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Add 2 tablespoons coriander and mix it well.
18. Remove it from heat and keep aside.
(For Garlic Naan)
1. Add some oil in dough and tuck the dough well.
2. Take a ball from dough and flatten it with the help of your fingers.
3. Add some garlic and coriander on top of it.
4. Press it lightly with your fingers.
5. Place it on a baking tray.
6. Brush it with butter.
7. Preheat the oven to 350°F/180°C. Bake for 20 minutes.
8. Remove it from oven.
9. Garnish the chana masala with coriander.
10. Serve hot with prepared garlic naan.
