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.
  • CourseVegetarian
  • CuisineIndian
  • 1cup Dried white chickpeas
  • 3numbers Cardamom
  • 4numbers Clove
  • 2numbers Cinnamon pieces
  • 1number Bay leaf
  • 1/4teaspoon Turmeric powder
  • Saltto taste
For Masala
  • 1 cups Onionchopped
  • 3/4cup Tomatoseeded and chopped
  • 2teaspoon Gingerchopped
  • 2teaspoon Garlicchopped
  • 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
  • 1/4cup coriander leaveschopped
  • 2tablespoons Ghee
  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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