Chana Masala also known as Channay, Chhole Masala, or Chholay (plural), Chickpeas is a gravy-based spicy curry. Chana Masala is very famous in the Northern part of India.
51-60 Mins (plus 8 hours of precooking time)
|Kabuli Chana (Chickpea or Chhole)||1 Cup|
|Baking soda||1 pinch|
|Black cardamom||2 pieces|
|Red chili Powder||2 teaspoons|
|Turmeric Powder||1/4 teaspoon|
|Coriander Powder||1 teaspoon|
|Garam Masala Powder||1 teaspoon|
|Anaardana Powder||1 teaspoon|
|Cumin Powder||2 teaspoons|
|Kala namak Powder||1/4 teaspoon|
|Heeng Powder||1/4 teaspoon|
|Amchoor Powder||1 teaspoon|
|Kasoori methi Powder||1 teaspoon|
|Onion paste||1/2 cup|
|Ginger-garlic paste||2 teaspoons|
|Tomato paste||1 cup|
|Chopped garlic||3 pieces|
|Split green chilies||2 pieces|
|Julienne cut ginger||1 tablespoon|
|Vegetable Oil||3 tablespoons|
Soak 1 cup Chana in 3 cups of water with bay leaves, cinnamon stick, black cardamoms, cloves, and 3 green cardamoms over 8 hours.
Prepare roasted cumin powder by roasting cumin seeds in a hot pan. Crush it on a bowl.
Put all of the ingredients in a pressure cooker and add a pinch of baking soda and 2 tea bags. Cook for 10-15 mins. Make sure Chana cooks well otherwise cook a little bit more.
Once Chana cooks well, filter Chana out (remove all tea bags and spices) but don’t throw water out, because we will use it in one of our next steps.
Put 3 tablespoons of vegetable oil in a pan and add 1/2 cup onion paste, add 2 teaspoons ginger-garlic paste, and sauté well.
Once onion paste turns golden-brown, add 1 cup tomato paste. Sauté till all water evaporates and you should able to see that oil separates out.
Add all dry spices and salt into the mixture. Add Chana (you have from step 1) and mix well for a min.
Add all leftover water from step 1 into the mixture, add more water as needed. Let the mixture boil for 5 min on medium heat.
Take 1/2 cup Chana out and mash it. Add mashed chana back into the mixture. Cook for another 4 to 5 mins.
To prepare tadka, add ghee into the hot pan and wait until ghee gets hot. Add chopped garlic into hot ghee, julienne cut ginger, and sauté until it gets lightly golden. Add roasted cumin powder, green chilies, and red chili powder in tadka (you can increase or decrease red chili powder quantity according to your taste).
Pour all hot tadka on top of the Chana mixture. Stop flame of mixture and your Chana Masala is ready to serve
Serve hot Chana Masala on a bowl, with garnishing of green chopped coriander, and decorate Chana bowl by placing long green sliced chilies, julienne cut tomatoes, and 1/3 lemon pieces.
Serve delicious Chana Masala with any breads, bhatures, or rice.