Chana Masala

Chana Masala is a popular Pakistani and North Indian dish made with Chickpea with the combination of other spices.

 It is a super delicious dish with spicy tomato gravy.

There are many recipes of Chana Masala but here I will share a quick and very delicious recipe of Dhaba Style Chana Masala. Follow all the steps.

INGREDIENTS

1. 250 gram Chickpeas

2. 2-3 inch Cinnamon

3. 1 NO Bay leaf

 

4. 1 NO Black Cardamom

5. 2-3 Cloves

6. Salt to taste

7. A pinch of Baking Soda

8. Water as required

9. 3 medium size Onion

INGREDIENTS FOR TOMATO PASTE

1. 3 medium size Tomatoes

2. 2 NO Green Chilies

3. 10-12 Garlic Cloves

4. 2 inch Ginger

INGREDIENTS FOR COOKING

1. 1 table spoon Oil

2. 2 table spoon Ghee

3. 1/4 teaspoon Carom Seeds (ajwain)

4. 1 teaspoon Cumin Seeds

5. 1/4 teaspoon Asafoetida/Heng

6. 1/4 teaspoon Turmeric Powder

7. 1 table spoon Red Chili Powder

8. 1 teaspoon Cumin Powder

9. 2 table spoon Coriander Powder

10. A pinch of Black Salt

11. 1 teaspoon Dry Mango Powder

12. 1/2 table spoon Kasuri Methi 

13. Salt to taste

14. 1/2 teaspoon Garam Masala

15. Fresh Coriander (garnishing)

16. Ginger Julienne (garnishing)

17. Sliced Green Chilies (garnishing)

RECIPE

1. Soak the chickpea overnight or 5-6 hours. Then wash them properly to discard any kind of smell.

2. Add chickpea n the pressure cooker along with the Bay Leaf, Cinnamon, Black Cardamom, Cloves, Salt, Baking Soda and Water. 

 

3. Cook over high flame for one whistle and then over medium flame for 4-5 whistles.

👉 Open the lid after naturally depressurize and check if the chickpeas are not cooked then cook them for more 1-2 whistles.

4. Discard the whole spices and keep aside the cooked chickpeas.

5. Now add the Onion into a mixing jar and grind into a paste.

👉 Keep aside the Onion Paste

6. Add tomatoes, Ginger, Garlic and Green Chilies in to mixing jar and make a fine puree.

7. Add Ghee and Oil in a wok and heat it on medium to low flame. When it becomes hot then add Carom Seeds, Cumin Seeds, Asafetida/Hing and Onion paste. Stir well and cook on medium to high flame until it turns to golden brown.

👉 You can add a little water if the paste start sticking with the wok.

8. Now add Turmeric Powder, Red Chili Powder, Coriander Powder, Cumin Powder, Dry mango Powder, Black Salt, and Salt. Stir well and cook the spices for 1-2 minutes on low flame.

9. Add tomato puree and cook until it separate the ghee. This may take 8-10 minutes or more.

10. Add boiled chickpeas in the masala along with a sip of water. Stir well and simmer it for 5-6 minutes or until become semi-thick. 

👉 Mash some of the chickpeas to thicken up the gravy.

11. When gravy become semi-thick, then add Kasuri methi over it. Stir well and cook for 1/2 minute or less.

12. Take out in a serving bowl and add Chopped Green Chilies, Julienne Ginger and Chopped Fresh Coriander over it.

👉 The delicious dhaba style Chana masala is ready to eat.