Chana Masala

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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Chana Masala
Chana masala is a flavorful Indian curry made with chickpeas, onion, tomato, and spices. This curry tastes great with poori, batura, rice, etc.
Course Vegetarian
Cuisine Indian
Servings
servings
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
Course Vegetarian
Cuisine Indian
Servings
servings
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
Instructions
  1. Soak the chickpeas overnight or at least 8 hours.
  2. 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.
  3. 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.
  4. 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.
  5. 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)
  6. 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.
  7. NOTE - One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

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