Easiest Way to Make Perfect Chana masala

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Chana masala

Before you jump to Chana masala recipe, you may want to read this short interesting healthy tips about Try Using Food to Improve Your Mood.

Most of us think that comfort foods are not good for us and that we should keep away from them. However, if your comfort food is candy or junk food this is true. Other times, however, comfort foods can be completely nourishing and it's good for you to consume them. There are some foods that, when you eat them, may better your mood. If you feel a little bit down and you need an emotional pick me up, try several of these.

It's easy to overcome your bad mood when you eat grains. Quinoa, barley, teff, millet, etc are all excellent for helping you feel happier. These grains can help you feel full for longer too, helping you feel better. It's not hard to feel depressed when you feel hungry! These grains can help your mood elevate since it's easy for your body to digest them. These foods are easier to digest than others which helps kick start a rise in your blood glucose which in turn kicks up your mood to a happier place.

As you can see, you don't need to consume all that junk food when you want to feel better! Try these hints instead!

We hope you got benefit from reading it, now let's go back to chana masala recipe. To make chana masala you only need 7 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Chana masala:

  1. You need of Chana.
  2. Prepare of Onion.
  3. Prepare of Ginger garlic paste.
  4. Provide of Chaana masala powder.
  5. You need of Hing.
  6. You need of Red chill powder.
  7. Prepare of Tomato.

Steps to make Chana masala:

  1. Over night Saoked chaana.
  2. Then take a cooker and cut the onion with 2 tbsp oil make it red.
  3. Then add ginger garlic paste then add tomato.
  4. Then at the Chaana cook for 5 mins also add Chaana masala and red chill powder and salt to taste.
  5. Then add 2 cup water and take 3 whistle of cooker.
  6. Then decorate with coriander.

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