PREP: 10 minutes
COOK: 40 minutes
|1 Cup||dried chana (dried raw chickpeas / dried garbanzo beans)|
|2 Cups||Water (more as needed to make gravy)|
|For Chana Masala Gravy|
|2 tbsp||olive oil|
|1||small bay leaf|
|1/4 tsp||cinnamon powder|
|1/4 tsp||cloves powder|
|1/4 tsp||cardamoms power|
|1||green chili (chopped)|
|1 can (1 1/2 cup)||tomato puree (or 3 large tomatoes chopped)|
|1 1/2 tsp||kashmiri red chili powder|
|1 tsp||garam masala|
|2 tsp||coriander powder|
|1/2 tsp||cumin powder|
|1 tsp||kauri methi (fenugreek leaves powder)|
|1/4 tsp||amchur (mango powder) – (optional)|
Prepare Chickpeas (Skip this section to use canned chickpeas)
Rinse dried chickpeas and soak them in 4 cups of water overnight or for at least 8 hours.
Drain the water and rinse them well. Cook in an instant pot for 18 minutes on a high pressure.
How to Make Chana Masala
Heat a large pot and pour oil. Add the cinnamon, cloves, cardamoms and bay leaf.
When they begin to sizzle add the onions and saute until they turn light golden.
Add ginger + garlic and saute for a minute without burning.
Add tomatoes. Let cook until mushy, pulpy and thick.
Stir in red chilli powder, turmeric, garam masala, coriander powder and cumin powder. Saute until the masala begins to smell good, for about 3 to 4 mins.
Optional – If you want a smooth curry blend in a blender to a smooth or coarse paste to suit your liking. In the blender add 2 tbsps cooked chana and 1 cup water along with the onion tomato masala. Add that blended puree back to the pan.
Add the cooked chana along with the chana stock.
Mix well. Taste test and adjust spices if needed. Cover and simmer for 15 minutes.
When the consistency is thick, add amchur powder (optional) and kasuri methi.
Garnish Chana masala with coriander leaves (optional). Sprinkle some lemon juice if required.
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