Perfect Goan Chana Masala with Coconut Gravy l kabuli Chana Ross Konkani style l

Perfect Goan Chana Masala with Coconut Gravy l kabuli Chana Ross Konkani style l ​⁠‪@GoanSpiceHouse‬
#chanamasala #kabulichanarecipe #chole #cholemasalarecipe #goanrecipe #goanspicehouse #vegrecipe #goancuisine #konkanirecipes #chole
INGREDIENTS:
Kabuli chana/chickpea - 1 ½ cup
Salt as per taste
Water as per requirement
For Coconut Masala paste:
Oil - 3 tbsp.
Garlic cloves - 10 (small sizes)
Ginger - ½ inch
Chopped Onion - 1 big size
Chopped tomato - 1 medium size
Grated coconut - ½ coconut or 1 cup
Green chilli - 1
Curry leaves
Fresh coriander leaves
Turmeric powder - ½ tsp
Goan garam masala - 1 ½ tsp
Boiled chickpeas / Kabuli chana - ½ cup
Water as per requirement
For final gravy:
Oil - 2 to 3tbsp
Finely chopped garlic - 2 tsp
Finely chopped ginger - 1 tsp
Chopped onion - 1 medium size
Chopped tomato - 1 small size
Hing - ¼ tsp
Chopped fresh coriander leaves
Salt to taste
Water as per requirement
Ground masala paste
Boiled chana
METHOD/PREPARATION:
STEP 1:
Clean and rinse the Kabuli chana or chickpea. Soak Kabuli chana in water overnight. Pressure cook Kabuli chana with 2 whistles or until it becomes soft.
Step 2:
Coconut masala paste
Heat 3 tsp oil in a pan, once oil heats. add garlic and ginger, and saute till its raw smell goes away. Add onion and saute till its changes colour. Add tomato and saute till it become soft. Now add grated coconut, curry leaves, fresh coriander leaves and green chilli. Roast till grated coconut changes into light golden in colour or till aroma realize. Switch off the gas, and allow it to cool down completely.
Transfer into grinder jar, add boiled chana, turmeric powder, Goan garam masala and water. Grind to a medium fine paste. (Add water if required while grinding)
Step 3:
Heat 2 tsp oil in a kadai, once oil heats. Add chopped ginger and garlic, saute till its aroma realize or raw smell goes away. Add chopped onion, saute till translucent. add chopped tomato and saute till it become soft. Add chopped coriander leaves and Hing saute for some time. Now add boiled Kabuli chana and ground masala paste. Add water to adjust its consistency. mix well and cook on medium to low flame for 15 to 20 minutes. keep stirring in between. After 15 minutes add salt to taste. Cook for 5 minutes more. Add chopped coriander leaves.
Switch off the gas and serve Goan chana masala with steamed rice, pav, Polee, chapati or puri.
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Dev Bare Karo,
Mog Asuni.
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[@RudraHaldankar-y9h]

Too good 👍🏻

[@shabanakitchensmartrecpies2308]

Wow it's looks yummy tasty tempting 👌🏻😋

[@GoanSpiceHouse]

Thank You

[@EntertainwithKnowledge-ix4ev]

😋 yeta khavpa

[@GoanSpiceHouse]

Yo most welcome 😊

[@ramnathnaik5243]

Seems yummy 😋🤤

[@GoanSpiceHouse]

Thank you 😊