Chana masala is a flavorful Indian curry made with chickpeas, onion, tomato, and spices. This curry tastes great with poori, batura, rice, etc.
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servings
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Ingredients
- 1 cup Dried white chickpeas
- 3 numbers Cardamom
- 4 numbers Clove
- 2 numbers Cinnamon pieces
- 1 number Bay leaf
- 1/4 teaspoon Turmeric powder
- Salt to taste
For Masala
- 1 cups Onion chopped
- 3/4 cup Tomato seeded and chopped
- 2 teaspoon Ginger chopped
- 2 teaspoon Garlic chopped
- 1 number Green chilli chopped
- 2 teaspoon Kashmiri chilli powder
- 2 1/2 teaspoon Coriander powder
- 1/2 teaspoon Cumin powder
- 1/4 teaspoon Garam masala
- 1/2 teaspoon Kasuri methi
- Lime juice to taste
- 1/4 cup coriander leaves chopped
- 2 tablespoons Ghee
Ingredients
For Masala
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Instructions
- Soak the chickpeas overnight or at least 8 hours.
- Combine the soaked chickpeas, cardamom, clove, cinnamon, bay leaf, turmeric powder, salt, and the required amount of water in a pressure cooker. Pressure cook until the chickpeas are cooked well but not mushy.
- While the chickpeas cook, heat ghee in a pan and saute onion until golden. Add ginger, garlic, and green chilli, saute until the raw smell goes.
- Add Kashmiri chili powder, coriander powder, cumin powder, and garam masala along with a few tablespoons of water and saute until the raw smell goes.
- Add tomatoes and cook until it becomes soft. Allow it to cool down a little. Add the mixture to a blender and blend it to a coarse paste. Add the paste to the cooked chickpeas and bring to a boil. (Add more hot water if required)
- Add Kasuri methi and lime juice, and cook for a few more minutes until the gravy thickens. Finally, add the coriander leaves and turn off the heat.
- NOTE - One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
