Indian food is just not curried sauces. Chana Masala is a North Indian dish made with white chickpeas, onions, tomato, spices and other herbs. 'Chana' is a Hindi word for 'Chickpeas' and 'Masala' here refers to a 'Spicy gravy'. Though the dish originated in the Punjab region of India, it is made in various ways across India. You'll find anywhere from very spicy to mild toned-down versions of Chana Masala.
This one pot recipe for the authentic Chana Masala can be made in the instant pot or stovetop pressure cooker. Chickpeas take very long to cook hence they are perfect for pressure cooking. Chhole with Naan or Bhature is one of my favorite dishes. In this post I'm going to share the easiest recipe to make an authentic Chana Masala.
Preparation Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
INGREDIENTS:
1 cup Chickpeas (washed)
3 cups water for soaking
For Chana Masala Gravy:
1 tbs Ghee or Oil
2 Cloves (optional)
1 tsp Ginger Garlic paste
1 inch Ginger grated
1 Bay Leaf (optional)
1½ cups Onion finely chopped
1-2 Green chili chopped
2 Green Cardamoms
1½ cups tomatoes chopped
1/4 tsp Turmeric
1½ Kashmiri red chili powder
1 tbs Kasoori Methi
1 tsp Garam Masala
2 tsp Coriander powder
1 tsp Cumin Seeds
1/4 tsp Amchur powder (optional)
2 tbs Coriander leaves (Cilantro chopped)
1½ cups of water for cooking
INSTRUCTIONS:
1. Wash and soak chickpeas in 3 cups of water overnight or at least for 5+ hours.
2. Drain the water and rinse them well. Pour water and pressure cook for 5-6 whistles on a stovetop cooker. You may also cook in an Instant pot for 20 minutes on a high flame because it takes time to cook chickpeas properly.
3. Make sure your chickpeas are soft and tender. Squeeze a chickpea to test, it should get mashed fully.
How To Make Chana Masala:
• Heat a large pot and pour cooking oil. When the oil turns hot add the whole spices- cinnamon, cumin seeds, cardamoms, cloves and bay leaf.
• When they begin to sizzle add the ginger garlic paste and sauté for minute without burning it.
• Now add the onions and green chili. Sauté until they turn golden brown.
• Add tomato and salt. Let it cook until mushy, pulpy and thick.
• Stir in Kashmiri red chili powder, turmeric powder, garam masala powder & coriander powder. Sauté until the masala begins to smell nice and good about 3-4 minutes.
★ Optional- If you want to make a smooth curry, cool this mixture, remove the bay leaf, cinnamon. Blend in a blender to smooth or coarse paste according to your liking.
• Drain the chickpeas soaking water. Add chickpeas and add 1½ cups of water for cooking.
• Mix well. Taste test and add more salt if required. Cover and simmer for 15 minutes.
• When the consistency of the masala or gravy is thick, add amchur powder and kasoori Methi.
• Garnish chana masala with coriander leaves.
Pro Tips:
Ginger and garlic to be used in equal proportions.
The real flavor comes from the Garam masala powder, so use a good fragrant one.
Sometimes chana doesn't get cooked well even after 10 whistles if they are too old or not fresh. So in that case add a pinch of soda to cook the chana easily.
For best results make the recipe from scratch and avoid canned chickpeas.
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