Chana masala (also called chole masala) is a spicy north Indian dish of chickpeas in a tomato onion gravy. An extremely flavorsome and tasty north Indian curry recipe made with chickpea and spices. The recipe is generally consumed with roti, layered paratha, bhatura or puffed poori and also with choice of rice. this is due to the fact that it is spicy, saucy and also tangy in taste. moreover, the gravy is watery compared to the premium curries which can be served only with Indian flatbreads. but this recipe also tastes good when served with choice of rice variation like jeera rice, matar pulao and even Indo Chinese fried rice. Today, I am sharing the version I make most often, this easy chana masala, a recipe I have since made some improvements to the recipe that make it taste even more divine and rich, exactly as it should. While pressure cook the chana I added bay leaf, star anise and black cardamom. These will enrich the flavour of chana. We can prepare in two ways, firstly with store bought chana masala powder or with garam masala. We can feel the taste difference. Now I’m preparing very common simple method to prepare in the busy morning. Using less spices because kids will like to eat with chapati or poori.
Chana Masala Recipe | Chickpeas Masala recipe | How to make Chana Masala
Ingredients
Instructions
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Wash and soak white chana for at least 8 hrs.
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To cook the soaked chana, take and decant soaked water and put it in pressure cooker.
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Add black cardamom, star anise and bay leaf.
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Add water till to cover chana.
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Pressure cook it in medium flame for 4-5 whistles.
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In the meantime, to prepare gravy heat the pan with oil and butter.
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When butter start melts, add chopped onion.
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Sauté till onion become half translucent.
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Add cashew nuts.
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Add turmeric powder.
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Add red chilli powder.
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Sauté in oil for a minute.
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Add chopped tomatoes.
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Add salt to this gravy.
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Sauté till tomato get half mushy.
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Add water to cook fully.
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Cook in medium flame till masala get thicken. Then allow to cool for grinding.
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Allow to release pressure naturally. open the lid.
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Check chana is cooked nicely.
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Remove whole garam masala from cooker.
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In a pan add butter and oil to heat.
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Add ginger garlic paste sauté till raw smell goes off.
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Add red chilli powder.
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Add sauteed and ground masala paste.
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Add little water and sauté for 2 minutes.
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Add roasted cumin seed powder.
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Add garam masala powder.
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Add Kasturi methi powder.
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Add cooked chana with water.
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Cook in medium flame until oil get separates.
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After 5 minutes the gravy gets thicken oil start ooze out from masala.
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Garnish with chopped coriander leaves.
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Tasty flavorful chana masala is ready for serving.
