Chana masala is a flavorful Indian curry made with chickpeas, onion, tomato, and spices. This curry tastes great with poori, batura, rice, etc.
1cupDried white chickpeas
1/4teaspoon Turmeric powder
3/4cupTomatoseeded and chopped
1number Green chillichopped
2teaspoon Kashmiri chilli powder
2 1/2 teaspoon Coriander powder
1/2teaspoon Cumin powder
1/4teaspoon Garam masala
1/2teaspoon Kasuri methi
Lime juiceto taste
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.