‘Chana Masala’ is a very popular food of North India. Recipe of this dish varies little bit from home to home. I’m sharing my recipe, the way I love to cook ‘ Chana Masala’ for my family. 🙂
Chana Masala
Ingredients
- Dried white chickpeas/Kabuli chana- Little more than 1 cup
- Onion- 1 big sized (thinly sliced)
- Tomato- 2 medium sized (roughly chopped)
- Garlic paste- 3/4 tsp
- Ginger paste- 1 tsp
- Slit green chilies- 3-4
- Cumin seeds- 1/2 tsp
- Whole dry red chili- 1
- Cumin powder- 1 tbsp
- Coriander powder- 1/2 tbsp
- Kashmiri mirch powder- 1/2 tsp
- Turmeric powder- 1/2 tsp
- Garam masala powder- 1/4 tsp
- Vegetable oil- 4 tbsp
- Salt
- Freshly chopped coriander leaves- 1 tbsp
Method
Soak the chickpeas overnight or minimum for 8-9 hours. Wash well & keep aside. Pressure cook the chanas with water. Take off the flame after 8-10 whistles or till they are completely boiled. Open the lid after the pressure has reduced. Drain & preserve the stock for later use.
Heat oil in a deep frying pan/kadai. Temper with dry red chili & cumin seeds. Add onions, fry on medium high flame till lightly brown in color. Add chopped tomatoes, ginger-garlic paste, green chilies, salt & all the spice powders except garam masala. Fry this on medium heat, till the masala starts leaving oil. With the help of the spatula mash the tomatoes. Now add the boiled chanas. Mix well, cook on medium flame with lid on for 10-12 minutes. Stir in between. Next to add the stock. Mix the stock well, cover & cook till the raw smell of masala goes. Add garam masala powder & chopped coriander leaves. Mix & remove from heat.
Serve hot with roti, puri, kulchas, naans or steamed rice.
