Chana Masala Recipe
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Chana Masala is a delicious and popular side dish made with chickpeas. Chana Masala is a great accompaniment for chapati, roti, poori and for rice meal. Learn to make Chana Masala with step by step pictures.
Ingredients
To saute and grind :
To temper:
Instructions
Soak chana overnight or at least for 8 hours. Pressure cook chana with enough water(say 1.5 cups) for 5 whistles or until soft, Set aside. In a pan heat oil - add onion, tomato, ginger, garlic and sauté till mushy and raw smell of tomatoes leaves. Allow it to cool, then add fennel seeds and pepper corns along with this in a mixer.
Grind it to a fine paste. Set aside. In a pressure cooker heat oil - add the items under 'to temper' then add onions and fry till golden brown. Then add the tomato onion paste.
Add the spice powders, mix well. Once the raw smell of masalas leave add chana along with the cooked water to this mixture and pressure cook for 1 whistle in medium flame. Add required salt.
Once done, open and add more water if the gravy is too thick - I added remaining 1 cup water and allowed it to boil in sim for 5mins.Once oil separates and desired consistency is reached, Garnish with coriander leaves, lemon juice and switch off.
Serve hot with bhatura / rotis!
Notes
- Adjust water according to the consistency you want the gravy to be. Pressure cook chana until soft as in the last stage we are going to cook for just 1 whistle. This way I find the masalas blend very well with chana. I don't usually add chana masala powder, always use homemade garam masala powder instead. Adding pepper is purely optional, if you don't like the flavor then just skip it.
