Chana Masala is a North-Indian style gravy made up of chickpeas, tomatoes, onions and aromatics. This flavourful chickpea masala is best paired with puri or bhature along with some onion slices. This pair needs absolutely no introduction. This recipe is made using easily available kitchen ingredients. Try this recipe and make sure you share its pictures on Instagram and tag us along. Stay tuned, as I'll be posting the recipe of puri soon.
INGREDIENTS:
- Chickpeas- 2 cups
- Onion- 2 nos (finely chopped)
- Oil- 2 tbsp
- Jeera- 1 tsp
- Tej patta- 2 nos
- Ginger garlic paste- 1 tbsp
- Salt- to taste
- Red chilli powder- 1 tsp
- Chaat masala- 1 tsp
- Garam masala- 1/2 tsp
- Tomatoes- 1 cup (chopped)
- Chana masala powder- 1 tbsp
- Potatoes- 2 nos
- Chopped coriander leaves- 2 tbsp
PROCEDURE:
- Wash the chana well and soak overnight. Make sure to soak them in a large vessel with water double than the quantity of chana, as chana puff up and get double in size. If you forgot to soak it overnight then I've got a tip for you: wash the chana, place them in a casserole(hot- box), now add boiling water to it and a pinch of baking soda. Cover and let it soak for 2 hrs, your chana is ready to use.
- Now pressure cook the chana with some salt for 4-5 whistles or until soft.
- Boil potatoes for 1-2 whistles or until soft.
- Heat oil in a kadhai, add jeera and tej patta to it and allow to crackle.
- Now add chopped onions and let it cook till translucent. Now add ginger garlic paste, red chilli powder and saute for a min.
- Add chopped tomatoes to it and cook till mushy. Chana already has salt, so we'll check the gravy later and add salt if needed.
- Add boiled chana along with the stock and mix well. Add all the spice powders and mix well.
- Mash the boiled potatoes and add to the gravy. Simmer the chana masala for about 5 mins.
- Check for seasoning and add salt and chilli if needed.
- Chana masala is ready, Serve hot with puri, bhature or even with jeera rice or pulao.
