Chicken Ghassi
The Konkan coast's answer to a chicken curry — a fragrant, tamarind-coconut gravy with Kardemome Ghassi Masala that tastes best with neer dosa or aapam.
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From Our Kitchen
Hearty Punjabi chole with kabuli chana slow-cooked in a rich, dark ghee-based gravy using Kardemome Chole Masala. Best served with bhature or steamed rice.
Servings
Pressure cook 250 g kabuli chana with a tea bag, salt and enough water for 5-6 whistles. Discard tea bag. The tea gives the chana a deep, dark colour.
In a kadhai heat 2-3 tbsp ghee. Add 1 tej patta and 1/4 tsp hing. Add 4 medium chopped onions and salt, sauté for a few minutes.
Add 1 tbsp ginger-garlic-chilli paste and sauté till golden brown. Add 1/2 tsp turmeric, 1/2 tsp red chilli powder, 1 tsp coriander powder and 4 tsp Kardemome Chole Masala.
Add the tomato purée and cook till ghee separates from the masala.
Add the boiled chana with a little water for desired consistency. Bring to a boil and simmer on slow flame for 5 minutes. Serve hot.