Channa in cashew gravy is simple and a rich and delicious dish to served for rotis, chapathis, pooris and naan. It is rich in flavor and it can be made spicy according to preference.
Kabuli channa - 1.5 cups soaked overnite and pressure cooked with a little salt / canned 2
Onion - 1 medium ground
Tomatoes - 3 pureed
Ginger garlic paste - 1 tbsp
Cashewnuts - 3 tbsp ground to a paste
Garam masala - 1 tsp
Chili powder - 1.5 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Tandoori color - a pinch (optional)
Butter - 2 tbsp
Oil - 1 tbsp
Fennel seeds - 1/4 tsp
Cloves - 3 nos
Cinnamon - 1 inch piece
1.In a kadai pour the oil and butter and when hot add fennel seeds, cloves and cardamom followed by the ground onions.
2.Once well done add the garam masala and the ginger garlic paste and wait till the raw smell goes
3.Add the turmeric powder, chili powder, coriander powder and stir well
4.Pour in the tomato puree and when it is about to boil pour in the cashew paste and add a 1/4 cup of water and salt and stir well. Cashew has a tendency of sticking to the bottom of the pan so stir in occasionally.
5. Add the tandoori color it is optional or you can add saffron.
5.Once it starts to boil add the cooked channa and let in simmer for 10 to 15mins till the gravy thickens and the channa has absorbed the flavors.
6.Garnish with chopped cilantro and serve hot.