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Chana Masala or Bengali Ghugni
Chana Masala or Bengali Ghugni

Before you jump to Chana Masala or Bengali Ghugni recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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These healthier food choices can be applied to other foods such as your cooking oils. For instance, monounsaturated fat such as olive oil can help counter the bad cholesterol in your diet. Olive oil is also a great source of Vitamin E which has a lot of benefits and is also good for your skin. Even though you may already consume a lot of fruits and veggies, you may want to consider how fresh they are. If at all possible, buy organic produce that has not been sprayed with harmful chemical substances. You can ensure that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier as you will be able to buy the fruit when it is the freshest and ripest.

As you can see, it’s not at all difficult to start incorporating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to chana masala or bengali ghugni recipe. You can have chana masala or bengali ghugni using 21 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Chana Masala or Bengali Ghugni:
  1. Take 1 cup yellow peas/kabuli chana(chickpeas)
  2. Provide 2 onions roughly chopped
  3. Use 1 tomato roughly chopped
  4. Provide 1 inch ginger
  5. Get 6-7 garlic cloves
  6. Get 2-3 bay leaves
  7. Get 1 inch cinnamon stick
  8. Get 4-5 pods cardamom
  9. Prepare 8-10 pepper corns
  10. Provide 4 cloves
  11. You need 2 tablespoons oil
  12. Prepare 1/4 teaspoon whole cumin seeds
  13. Get 3-4 green chilies slit
  14. Prepare 1 potato cut into cubes
  15. Take 1/2 teaspoon sugar
  16. Take 1 teaspoon turmeric powder
  17. Get 1 teaspoon coriander powder
  18. You need 1 teaspoon cumin powder
  19. Get 1/4 cup chopped coriander leaves
  20. Use 1 teaspoon red chilli powder
  21. Get 1 teaspoon garam masala powder
Instructions to make Chana Masala or Bengali Ghugni:
  1. Soak the yellow peas or kabuli chana for 6 hours to overnight.
  2. Pressure cook the yellow peas or kabuli chana till they are cooked properly.
  3. Make a paste of onion, ginger, garlic and tomato.
  4. In a kadai/pan add oil. Once the oil is hot add, bay leaves, cinnamon stick, cardamom pods, pepper corns, cloves, whole cumin seeds and sugar. The sugar starts caramelizing which imparts beautiful colour to the gravy.Be careful not to burn the sugar.
  5. Add the cubed potatoes and saute them till the edges brown.
  6. Now add the onion mixture paste and green chilies to the kadai and saute for 2 minutes.
  7. Add the turmeric powder, cumin powder, coriander powder, red chilli powder, salt and water.
  8. Continue cooking the spices and the potatoes till the potatoes are cooked and you see oil leaving the sides of the pan. Add water if necessary.
  9. Now, add the cooked yellow peas or kabuli chana to the pan along with water.
  10. Continue cooking till you achieve the required consistency.
  11. Add the garam masala and the chopped coriander leaves.
  12. Serve hot with phulko luchi or as it is.

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