Chana Masala | Chole Masala | Chickpea Curry

Traditionally, dried chickpeas are used for the recipe. But you can even use canned chickpeas. If using canned chickpeas then ignore this step.

Soak chickpeas in water overnight. Next morning, drain the water and keep it aside. In a pressure cooker, add 3 1/2 cups of water and 2 tea bags and bring it to a nice boil. Tea bags are used only for color and have no impact on the flavor.

Remove the tea bags, add the chickpeas, and pressure cook for 3 whistles. 1 on high flame and 2 on medium flame. (About 12 to 15 minutes total).

In a pan, heat oil or butter. Add bay leaf, cinnamon, cloves, and cardamom, and saute for 30 seconds.

Add garlic and ginger and saute for 2 to 3 minutes. Next, add the onions and saute till the onion becomes translucent.

Add tomato puree or sauce and cook on medium-low flame for about 8 minutes. Cover the pan with the lid.

Add garam masla powder, red chile powder, salt to taste and cook for 2 minutes

Now add the cooked chickpeas, about 1 cup of water (use the water in which you cooked chickpeas for the best flavor), cover it, and let it simmer on medium-low flame for 18 to 20 minutes. This gravy thickens as it cooks. Adjust water for desired consistency. The more you simmer on low heat, the better flavor. You can also mash some of the chickpeas with the back of the spoon if needed.

Add cilantro, lime juice (or chat masala or dry mango powder) and mix. Switch off the flame. Serve hot and enjoy.

Chana Masala is ready. Garnish it with ginger julienne, cilantro. Serve with lemon wedges and enjoy.

Instead of pressure cooking the chana (chickpeas), first, prepare the onion tomato masala gravy in the saute mode, add the soaked chickpeas, and then cook on high for around 35 minutes.