Chana Masala Recipe:

Soak chickpeas overnight and pressure cook until they are smooth and soft. Grind 2 tsp cooked chana and make it into a fine paste. Heat 2 tsp of oil and add whole spices, add half cup chopped fine onions, saute until golden brown, add half tsp ginger garlic paste, half a cup finely chopped tomatoes until it becomes soft and mushy. Add Aaha Masala’s Kolambu Milagai Powder, add turmeric, and salt. Pour the required amount of water, add the chana paste, and boil it for 10 minutes. Finally add, a small dice of butter and garnish the curry with coriander leaves.