Chana Masala Recipe-easy Punjabi chole masala recipe-How to make chana masala
Chana Masala, a delicious chana curry from Punjabi Cuisine is popular all over India.
There are so many ways a chana masala is prepared, this is the one that is our favorite at home and tastes like a restaurant-style gravy.
Preparation time 8 hours
Cooking time – 30 minutes
Serves: 4 people
Ingredients:
- 1 cup white chickpeas (garbanzo beans/Kabuli Chana)
- 2 red ripe tomatoes
- 1 large onion, finely chopped
- 1-inch ginger
- 1 green chili
- A pinch of asafoetida
- 1 teaspoon cumin seeds
- 1 small piece of bay leaf
- 1 black cardamom
- 4-5 black peppercorns
- 1 dry red chilli
- 2 cloves
- 1-inch piece of cinnamon
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder
- 1/2 teaspoon coriander powder
- 2 tablespoon ghee
- Salt to taste
- 1/4 teaspoon baking soda powder
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon dry mango powder
- 1 tablespoon chana masala powder
Method:
- Wash and soak white chickpeas in water overnight or for around 6 to 8 hours.
- Pressure cook soaked white chickpeas with 2 cups water and baking soda in a pressure cooker over medium flame.
- After 4-5 whistles, turn off the flame and let the pressure comes down naturally. Do not open the lid immediately to cook the chana perfectly.
- Grind tomatoes, green chili and ginger in a mixer grinder to make tomato puree.
- Heat 2 tablespoon ghee in a pan over medium flame.
- Add cumin seeds, asafoetida and mix well now add bay leaf, coarsely crushed cardamom, dry red chili, cloves, cinnamon stick coarsely crushed black peppercorns and saute.
- Now add chopped onions and saute until lightly golden.
- Now add turmeric powder and mix well
- Add tomato puree and saute and add red chili powder, coriander powder, salt, chana masala and mix well and saute until oil separates from sides.
- Now add boiled chana and mix well.
- Add water if required and mix well and bring it to a boil.
- Lower the flame and simmer for 3 to 4 minutes.
- Just before turning off the flame add garam masala and dry mango powder and mix well.
- Garnish with coriander leaves or green chili.
