Perfect Chana masala recipe | Indian Chickpeas masala curry
Chana Masala is an Indian vegetarian curry made by cooking chickpeas in an aromatic and chatpata onion-tomato sauce along with handpicked Indian spices.
Ingredients
For soaking and cooking Chana
- 1 cup Raw Chana 200 gms
- 3 cups Water for soaking
- 2 medium Bay leaf
- 3 Cloves laung
- 1 inch Cinnamon stick dalchini
- 2 small Green cardamom elaichi
- 2 1/2-3 cups Water for boiling
For Chana Masala gravy
- 4-5 tbsp Oil
- 1 tsp Cumin seeds jeera
- 2 medium Onion finely chopped
- 1/2 tbsp Ginger garlic paste
- 1/2 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1/2 tbsp Cumin powder jeera powder (optional)
- 1/2 tbsp Red Chili powder adjust as per your taste
- 1-2 tsp Chana masala or chole masala or garam masala everest or mdh brand
- 3 medium Tomatoes grind to smooth puree
- 1/2-1 tsp Amchur powder
- 1 tsp Kasuri methi
For Tadka
- 1-2 tbsp Ghee
- 1-2 Green chilies slit or roughly cut
- 1/2 tsp Caraway seeds ajwain
- 1/2 tbsp Kashmiri red chili powder
Instructions
To soak and cook chana
- Take kabuli chana in a bowl and rinse well. Add water and soak for 8-12 hours.
- Discard the water and wash the chana once again.
- Add them in a pressure cooker along with water, bay leaf, cinnamon, cloves, and green cardamom.
- Pressure cook on high flame for 4-6 whistles or till the chickpeas are soft.
- Turn off the flame and let the pressure release naturally.
To make the masala
- Heat oil in a pan.
- When hot, add cumin seeds. Let them crackle.
- Add finely chopped onions and saute on medium flame till slightly brown color.
- Add ginger-garlic paste and fry for a minute to get rid of the raw smell.
- Add coriander powder, red chili powder, turmeric powder, cumin powder, chana masala powder, and salt. Fry until for 5-10 seconds.
- Next, add little water and cook until oil separates.
- Add tomato puree and cook on medium flame until moisture reduces and oil is seen on the sides of the pan.
- Add the chana paste and cook for a min or two.
- Next, add amchur powder and kasuri methi. Give a good mix.
- Add the cooked chana along with the water. Adjust the water quantity as per the desired consistency.
- Let the water come to a boil. Check for seasoning and adjust accordingly.
- Cover the pan and simmer on low flame for 10-15 mins.
- Check the consistency and turn off the flame. Add coriander leaves and give a mix.
To add Tadka
- Heat ghee in a tadka pan.
- When hot, add slit green chilies and ajwain.
- Turn off the flame and add kashmiri red chili powder.
- Pour this tadka on the chana curry and cover the pan.
- Chana Masala is ready to serve.
Notes
The addition of coriander stems while grinding the tomatoes gives a very nice flavor. But is optional.
I like the chickpeas a tad overcooked as they have more moisture inside and taste better.
However, you can cook as per your preference. If you are short on time, add a pinch of soda while pressure cooking the chana to fasten the process. Cook the masala well, the moisture content from it must go off and see the oil to separate. Simmer the curry for 15-20 minutes.
However, you can cook as per your preference. If you are short on time, add a pinch of soda while pressure cooking the chana to fasten the process. Cook the masala well, the moisture content from it must go off and see the oil to separate. Simmer the curry for 15-20 minutes.